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!”
Luckily 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!
In Kim & Hong’s beautiful kitchen. My sister Janet & Kindal on the right. Hong speaking to a student on the left.
Hong begins class.
Ingredients prepped and ready ahead of time!
Mixing ingredients.
Getting busy.
Patience.
Remil watching closely… Kindal’s own “Macaron Godfather”.
Ready for the oven.
More patience (with Kim & Hong).
Raspberry perfection… but they aren’t macarons YET!
Filling time.
Success!
Kim showing Kindal how to insert sticks for Macaron POPS!
Chocolate-filled, Raspberry Macaron POPS!
Sharing with other students.
Packing up.
I spent all my spare moments at the snack table. Note: The Ravenous Couple are awesome cooks too!
Remil making Bombolotti all’ Amatriciana for lunch (Kindal and I BOTH had seconds).
Hong & Kim were testing green tea ICE CREAM macarons. Kindal was happy to pose for a bite!
Photo by Hong Pham. Used with permission.
Hong, Kim, Kindal, Remil… Team Macaron!
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
Ravenous Couple Website (check back for upcoming classes)
Photos from a previous macaron class
Follow @RavenousCouple on twitter
Follow Remil @Limer35 on twitter
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.
thank you so much. it was so much fun, definitely more a party than a class
Well, we learned a LOT!
Wow those macarons looks so perfect! this is one of the things I still need to do.