Making Macarons at La Cuisine Paris

Macarons, Paris, La Cuisine Paris

Macarons, Paris, La Cuisine Paris

Macarons, Paris, La Cuisine Paris

Yesterday, my friend Amy and I battled blinding wind and rain on our way to La Cuisine Paris for a macaron class. Our umbrellas were all but useless, even when positioned as a shield. By the time we arrived at 80 Quai de l’Hôtel de Ville, I could no longer see out of my glasses, and my pockets had collected rain. Nice.

Soaked and traumatized was not how I imagined meeting Jane, the owner. We connected through mutual friends years ago, and I’ve wanted to take a few classes. My tight schedule in Paris doesn’t often allow for socializing or leisure, but I was eager to meet Jane and learn to make macarons.

After peeling off our soggy jackets, we climbed the stairs to the beautiful kitchen which overlooked the Seine. Better.

There were eight of us in the class, hailing from America, Chile, England and Australia. From the beginning our instructor Diane had us laughing and chatting like old friends. First we learned to make four fillings: chocolate ganache, pineapple rum, vanilla pastry cream and coffee buttercream. Amy and I made the coffee buttercream, though I also tuned in to Diane’s pastry cream tips.  I’m determined to master French pastry cream so I can make my favorite French dessert, the Raspberry Tart.

After completion of the fillings, we let those chill out in the fridge while we tackled the macaron shells. We learned both the French and the Italian method. The Italian method, though a bit more difficult due to the sugar syrup process, was my favorite because I preferred the texture. The French method, Diane explained, was easier on the front end with fewer steps, but was more temperamental. I think I’ll experiment with both at home.

Amy and I, both professed neat freaks, exchanged looks of horror after the suggestion of mixing batter colors. I had envisioned perfect shells in one glossy color, and the thought of a misshapen blob of pink on top of green, or messy marbled shells sent chills up my spine. Everyone else seemed into the idea, so we had to defend our pristine batter. In the end, we lost and did end up with a rather motley assortment of colors. But you know what? They tasted great, and I learned that I’m definitely a purist (boring?) and don’t think I’ll be experimenting with blending shades in the future.

If you’re planning a trip to Paris, I recommend taking a class. I tackled macaron making, something until yesterday I thought I should leave up to the experts.

La Cuisine Paris
80 Quai de l’Hôtel de Ville

11 Comments

  1. Shopping's My Cardio
    March 5, 2014

    Ohhhh, I love this idea! I was toying with it for my trip next month, and you may have pushed me over the edge :)

    Reply
  2. Shopping's My Cardio
    March 5, 2014

    Ohhhh, I love this idea! I was toying with it for my trip next month, and you may have pushed me over the edge :)

    Reply
    • Nichole
      March 6, 2014

      Do it! It was so much fun. I wish I hadn’t waited so long to try a class. I will be back for more. ;)

      Reply
  3. bearded dragon not eating dry food
    March 9, 2014

    Howdy, i read your blog occasionally and i own a similar one and i was just wondering if you get a
    lot of spam comments? If so how do you protect against
    it, any plugin or anything you can recommend? I get so much lately it’s driving me insane
    so any assistance is very much appreciated.

    Reply
    • Nichole
      March 12, 2014

      Hi Bearded Dragon,

      It ebbs and flows. Sometimes we get a lot of spam comments, but we quickly remove them and that seems to clear things up. We don’t use a plugin currently. Sorry I couldn’t be more helpful!

      Reply
  4. susan
    March 10, 2014

    After seeing your gorgeous creations I checked out the class…wish I had time while there this week. I’m also a purist, and would take issue with blending colors as well, ha!

    Reply
  5. Catherine
    April 14, 2014

    These macarons look fabulous Nichole, bravo! My son adores macarons, and I’d love to learn how to make them… now I now what to ask for come Mother’s Day, thank you for the class info :)

    Reply
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    May 3, 2014

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    Reply
  7. glee
    May 10, 2014

    Move to Hawaii like I did. Cured. Instantly. Miraculous. Still write and/or create every day though!

    Reply
    • glee
      May 10, 2014

      oops, that was supp to go under Rushing to Godot!

      Reply
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    May 10, 2014

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