Back in October, Sybille Pouzet and Diane Rabaut guided 12 of us through the process of making French-style macaroons. Both Sybille and Diane trained at L’Ecole Grégoire-Ferrandi in Paris and were fantastic teachers,
taking us expertly through each and every step. We made several flavors of ganache--pistachio, raspberry, chocolate-passion fruit, and lemon-basil--before mixing, piping, baking, and filling the shells:
Perhaps not Ladurée standard yet, but for a first try, not too shabby! And we made mini financiers and fondants, too.
Now just hoping I haven't forgotten everything over the past month-and-a-bit. But if so, maybe my new book will help?