Let’s first get the pronunciation right. It’s ma-kuh-ron, not macaroon. And at the beginning of Baroque’s first macaron masterclass Chef Jean Michel Raynaud rattles it off in a perfect French accent – what’s been lost since the macaron’s migration from Europe to Australia.
The Charkos family of Le Renaissance and Baroque fame is doing its bit to keep the art of making the macaron (which dates back to the 16th Century) alive. And whilst one needs zero assistance consuming the small sweet delicacies, it’s a matter of successfully making them that you might need some help with.
During your day at Boroque’s kitchen in The Rocks, you’ll receive personal tuition on how to make two of their best-selling flavours: salted caramel and dark chocolate. Get hands on experience making your ganache, meringue shells, piping and assembling your macarons.
Along the way you’ll receive handy kitchen pro tips and insider know-how, like where to find valrhona chocolate, avoid splitting your ganache, and perfecting your ‘squeeze’ and ‘cut’ piping technique.
You’ll take home the recipes, cooking methods and an apron to create your own macarons. And of course, a box of your own hand-made delights.
Baroque Macaron Masterclass
Every Sunday from 13 June – 14 November 2010
9am – 2.30pm
$220