When my friend, Michelle, asked if I wanted to go to a Macaron class, I wasn’t sure what a macaroon was, so I googled it after I signed up. It turns out there is a bit of confusion between a macaroon and a macaron. The session was a macaron class. A macaron is a meringue sandwich looking pastry with two halves and filling in between. I had never eaten a macaron before, much less made one, but I was up for the challenge. Sur la Table, in Cherry Creek, has a multitude of classes and their kitchen is amazing.
I knew I was the rookie of the group when everyone raised their hand when asked if they had a Kitchenaid mixer. Everyone, that is, except me.
I know…me taking a baking class is a bit of a oxymoron. I’m not much of a cook. Still, maybe my next career is as a chef.
Chef Brett Dolce was entertaining and had lots of tips on how to simplify the process of making these complicated cookies. Is it an insult to call them cookies? I’m not really sure. The measurements and steps are very precise and require a scale to weigh the ingredients. The mixer is a must if I’m going to make macarons on a regular basis. Luckily, I have a friend who is willing to bring her mixer over so we can do tag team baking.
I was a bit intimidated when the class first started, but Chef Brett and his assistant, Nadine, were so encouraging and helpful every step of the way. I’m looking forward to taking more classes. Now I just need one with healthy foods to offset the sugar and butter from the macarons.
The end result? They were amazing and looked pretty good too. Yummy!!
One of my personal challenges this year is to step out of my comfort zone by trying new things. So far, it’s been fabulous. Have you done anything for the first time lately?