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As macarons have a (well deserved) reputation for being fickle and difficult, we will spend time in this class covering methods for removing variables from the process. We will focus on some of the nitty-gritty that will help provide more consistent results. We will talk about the methods for making meringue, the details, and struggles with the macronage of the batter, piping techniques, and understanding your oven. We will also spend time talking about recipes and ideas for fillings to give these fantastic cookies your own flair and signature.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;\"\u003eTom \u003c\/span\u003e\u003cspan style=\"color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;\"\u003efirst learned to cook and bake as a child in his mother's kitchen. As he grew up he fell out of love with the kitchen until he began watching The Great British Bake-off. Something there ignited the fire within. Since then Tom has searched, watched videos, read blogs, publications, and researched articles, and has taken that knowledge to the kitchen to practice. At college, Tom studied mathematics and physics and learned to apply some of the skills for precision and detail to his techniques in cooking. \"Food that we share is an expression of ourselves and forms lasting bonds and memories. I am excited about the opportunity to share with you!\" ~ Tom\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDate: April 10th @ 1:00 PM\u003c\/p\u003e\n\u003cp\u003ePrice: $55\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #212b36; font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 14px;\"\u003eWe will be following Covid compliance with masks, social distancing, and hand washing. \u003c\/span\u003e\u003cspan style=\"color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #212b36; font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 14px;\"\u003ePlease bring your own apron and a water bottle. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e"}

April 10th @ 1:00 PM Hands-on French Macarons

Product Description

Tom Apedaile, will be making French macarons using the French method of making a meringue. As macarons have a (well deserved) reputation for being fickle and difficult, we will spend time in this class covering methods for removing variables from the process. We will focus on some of the nitty-gritty that will help provide more consistent results. We will talk about the methods for making meringue, the details, and struggles with the macronage of the batter, piping techniques, and understanding your oven. We will also spend time talking about recipes and ideas for fillings to give these fantastic cookies your own flair and signature.

Tom first learned to cook and bake as a child in his mother's kitchen. As he grew up he fell out of love with the kitchen until he began watching The Great British Bake-off. Something there ignited the fire within. Since then Tom has searched, watched videos, read blogs, publications, and researched articles, and has taken that knowledge to the kitchen to practice. At college, Tom studied mathematics and physics and learned to apply some of the skills for precision and detail to his techniques in cooking. "Food that we share is an expression of ourselves and forms lasting bonds and memories. I am excited about the opportunity to share with you!" ~ Tom

Date: April 10th @ 1:00 PM

Price: $55

We will be following Covid compliance with masks, social distancing, and hand washing. 

Please bring your own apron and a water bottle.

 

Maximum quantity available reached.