A Date With Macaroons

This is a 3-hour intensive macaroon class at La Cuisine Paris, where they teach both the French and Italian techniques in making the macaroon cookie. In short, the Italian technique is preferred as it results in a more stable texture. But get ready for some arm wrestling with the batter though. We've got 4 different garnishes here: Dark chocolate, coffee flavoured butter crème, traditional pastry crème and pear (can be replaced with any seasonal fruits).

I was really flattered when the Student cleared my box when he hardly touched those from Ladurée...:)

Tips: Macaroons taste better 1 day after baking. Put them in the fridge and let the cookie adsorb some of the garnish's moisture.

The pear garnish is my favourite, all natural and blends really well with the sweetness of the cookies.