Baking Macarons at Sur la Table

I always wanted to learn how to make Macarons, so when I got the chance to attend a Macaron making workshop at Sur la Table in Palo Alto, I signed up! Above, Sur la Table's demo kitchen/classroom filled with trays of Macarons.

Making Macarons is not technically difficult - just a little fiddly. (Anything involving folding egg whites can be fiddly). You must have a KitchenAid mixer or you will be miserable.

There's Chef Thom, above, instructing us on how to make various Macaron fillings. Repeat: make sure you have a KitchenAid Mixer or it will be very difficult to impossible to make Macarons.

Always put the Macaron biscuit dough on parchment to prevent sticking.

A sample of Chef Thom's handiwork.

When the biscuit rounds come of out the oven, let them fully cool before you start filling. Assembly is easy.

We used food coloring in both our biscuit dough and fillings.

Finished samples, above, with bins of food coloring.

The flavors and colors of macaron fillings are limited only by your imagination!

We used pastry bags both to extrude the biscuit dough and to fill the Macarons.

The best part was eating our handiwork when we got done!

Macaron (and cupcake) classes are held in the Bay Area in both Palo Alto and Los Gatos. No classes are held in San Francisco, and the closest Sur le Table classroom is Santa Rosa, unfortunately.

Hope you enjoyed the Macaron tour :)

Jamilla