Kindal Makes Macarons

My niece Kindal (Photo by Hong Pham)My niece Kindal loves to bake desserts, especially cupcakes and cake pops. At sixteen, she’s also a fantastic cook and has made killer, French omelets since she was ten!

Years ago we started a cooking club called the “Chef Monkeys”, along with her twin brother Chace, and a few of their friends. Once a week we would get together at my sister’s home in San Dimas to test recipes, work on knife skills and of course EAT. I sure do miss those days.

Cooking together has always been a big part of our relationship, but I think sharing other food experiences (like travel and restaurants) have been important too.

A few weeks ago, I brought a bag of ube (purple yam) macarons (made by my friend Remil) to share with my sister and her family. Kindal instantly started dissecting the macaron and blurted out, “I need to learn how to make these!”

Ube Macarons By my friend RemilLuckily for her, the Ravenous Couple (aka Kim & Hong) were scheduled to teach a class in their Pasadena home the following week. I didn’t participate in the actual baking because I wanted to photograph each step (photos below).  The class really felt more like an afternoon party, especially with Remil (who took a previous class) cooking lunch for everyone and acting like Kindal’s own Macaron Godfather.

By the end of the afternoon, my niece was absolutely beaming when she held up her first raspberry macaron. We had such a fun time and we both learned so much (like how to get the perfect “feet”). Thanks Hong & Kim!

NOTE: The next Macaron class is this Saturday, June 2, 2012 but it’s almost sold out! 

Macaron Class
In Kim & Hong’s beautiful kitchen. My sister Janet & Kindal on the right. Hong speaking to a student on the left.

Macaron Class
Hong begins class.

Macaron Class
Ingredients prepped and ready ahead of time!

My niece Kindal @ Macaron Class
Mixing ingredients.

My niece Kindal @ Macaron Class
Getting busy.

Macaron Class
Patience.

Remil watching over Kindal @ Macaron Class
Remil watching closely… Kindal’s own “Macaron Godfather”.

Macaron Class
Ready for the oven.

Kindal, Kim & Hong @ Macaron Class
More patience (with Kim & Hong).

Macaron Class (they have FEET!!!)
Raspberry perfection… but they aren’t macarons YET!

Kindal @ Macaron Class
Filling time.

My niece Kindal @ Macaron Class
Success!

Kim & Kindal @ Macaron Class
Kim showing Kindal how to insert sticks for Macaron POPS!

Macaron Class
Chocolate-filled, Raspberry Macaron POPS!

My niece Kindal @ Macaron Class
Sharing with other students.

Macaron Class
Packing up.

Macaron Class (fantastic eats during class)
I spent all my spare moments at the snack table. Note: The Ravenous Couple are awesome cooks too!

Macaron Class: Lunch by Remil! Bombolotti all' Amatriciana
Remil making Bombolotti all’ Amatriciana for lunch (Kindal and I BOTH had seconds).

My niece Kindal @ Macaron Class being photographed by Hong
Hong & Kim were testing green tea ICE CREAM macarons. Kindal was happy to pose for a bite!

My niece Kindal (Photo by Hong Pham)
Photo by Hong Pham. Used with permission.

Hong, Kim, Kindal, Remil after Macaron Class
Hong, Kim, Kindal, Remil… Team Macaron!

Macaron Class. Hand-etched by Hong Pham.
Hong hand-etches macaron stands too!

Cost of the class: $80 (WORTH IT)

All my Macaron Class Photos from 5/20/12 on Flickr

The next Macaron class is this Saturday, June 2, 2012

Macaron ClassRavenous Couple Website (check back for upcoming classes)

Photos from a previous macaron class

Follow @RavenousCouple on twitter

Follow Remil @Limer35 on twitter

The Chef Monkeys

Macaron History:
Although predominantly a French confection,  there has been much debate about its origins. Larousse Gastronomique cites the macaron as being created in 1791 in a convent near Cormery. Some have traced its French debut back to the arrival of Catherine de’ Medici’s Italian pastry chefs whom she brought with her in 1533 upon marrying Henry II of France. In the 1830s,  macarons were served two-by-two with the addition of jams,  liqueurs,  and spices. The macaron as it is known today was called the “Gerbet” or the “Paris macaron” and was created in the early 20th Century by Pierre Desfontaines of the French pâtisserie Ladurée, composed of two almond meringue discs filled with a layer of buttercream,  jam,  or ganache filling. Wikipedia

Photo of Kindal at top of page by Hong Pham. All other photos by JoAnn Maxwell Stougaard.

3 Comments

Filed under Food Events (festivals, classes, etc.)

3 responses to “Kindal Makes Macarons

  1. thank you so much. it was so much fun, definitely more a party than a class :)

  2. Wow those macarons looks so perfect! this is one of the things I still need to do.

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