Sweet break with macaroons and book
Discover the secrets of making macarons

Macarons workshop

Want to become the macaron master?

For many, this recipe is a real headache, but thanks to the tips and foolproof explanations ofAnnabelle Lecointre, artist and pastry chef, expert in delicacies, you will succeed every time! During a workshop, you will become knowledgeable about the subtleties of these biscuits... to eat!

Direction Saint-Méloir-des-Bois to know all the secrets of these little circles so delicious !

Alexas - Pixabay

Step 1: the ganaches

Put on your most beautiful apron, and join Annabelle around the work surface.

You start by making the ganache, or rather ganaches!

On the menu, 3 flavors: pistachio, vanilla and chocolate. What you need ?

  • Chocolate,
  • liquid cream,
  • pistachio paste
  • and a whip.

Once ready, we film the ganaches in our bowls, and off to the fridge!

Step 2: macaronage

Then comes the turn of the almond biscuits, which will serve as shells for the macaroons. You will “macaroon” like pros!
To do this, you start by dividing the egg whites in two: one part is mixed using a mixer, and the other is mixed with icing sugar and almond powder.

At the same time, you heat the syrup (= a mixture of water and sugar) until it reaches 118/121°C (it's precise, but you'll get there!). You then gently incorporate the syrup into the egg whites.

This mixture will add more crunch to the cockles!

Combine the two preparations, and voila: here’s a beautiful, shiny Italian meringue!

Annabelle will explain to you that an Italian meringue has the right hold thanks to the "eagle's beak" that it forms with a whisk, and also by its shine.

 

It’s the dreaded piping bag moment!

Do not panic ! Annabelle guides you through your actions to teach you how to use this famous pocket. You succeeded?

Of course, the first shell is a little difficult and irregular but, dear apprentice pastry chefs, with practice your movements will become more precise... And presto! In the oven!

Look, the shells are taking shape on the baking tray.

Mr. Mighty

Step 3: assembly

Then, it’s time to garnish your ganaches. The best part? You will have the privilege of tasting a shell just out of the oven... hmmm it's good!

And that's it, you are now ready to concoct macarons with different flavors, which will make your favorite pastry chef green with envy!

 

Mr. Mighty
Mr. Mighty

Chef’s tip: all equipment and ingredients are provided

Info +: You will leave with your macarons, the recipe card with the shells, and the different ganaches, to become the king or queen of macarons, in your kitchen!

Annie Spratt
Mr. Mighty
Mr. Mighty

Home travel possible and organization of group workshops according to schedule.

Find the dates of these workshops on its Facebook page 

 

 

Pastry Workshop
6 Rue des Fontaines
22980 Saint-Meloir-des-Bois
Tel: +06 89 97 01 86

Annabelle Lecointre
Gastronomy
Pastry workshop
    Saint-Meloir-des-Bois
    Gastronomy
    Pastry workshopSaint-Meloir-des-Bois

    About

      To make macarons, choux pastry, tarts, plated desserts... And many other adventures, culinary and artistic, in a good mood!

      Annabelle Lecointre, graduate of Fine Arts and CAP pastry chef, offers collective pastry workshops (3h30) to make macarons, choux, tarts and plated desserts...

      Example of how a macaron workshop works: in half a day, all the stages of making a macaron will be carried out: ganaches of different flavors, Italian meringue, assembling the powders, macarooning, making the shells in different shapes… without forgetting the conservation techniques.

      Each participant leaves with their creations and recipe cards.
      Home travel possible and organization of group workshops according to schedule.

      ​​Spoken Languages:
      • Français
      groups accepted:

      Prices

      Payment Methods:
      • French bank and postal checks
      • Cash
      Basic rate Price for a pastry workshop per person
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