Macarons

Macaron Day and Love Apple Farms

“A gardener had trimmed the ancient roses, planted geraniums, laid out the vegetable flat, and brought the living spring in little channels to wander back and forth through the garden.”

East of Eden, John Steinbeck

Inspiration

March 20 is Macaron Day. It began in Paris with la Maison Pierre Herme and now is celebrated in other metropolitan cities around the world. March 20 would be a very good day to visit Paris or New York where samples of macarons are shared with customers to raise contributions for charity. With macarons having their own special holiday and being heralded “as the new cupcake” I had to try making some of my own at home. I tried making the iconic French macaron by following a recipe. I had read so many blog posts regarding what was needed for success; I was dizzy with conflicting information. I chose the French method and dove in. Some of my macs cracked and some were missing their poor little feet or “pied”. They took almost two hours to dry before baking. It was a sensational #fail. I put the little almond meringue puffs in a pretty bowl and pondered my baking techniques. I was pleasantly surprised as the bowl was emptied that evening. My family wanted to know what the fuss was all about. “They tasted great, why worry about what they looked like?” Oh boy, I had some educating to do. At the dinner table iPhones were used as vehicles for macaron research. This group of Californians now knows the difference between macaroon and macaron. I was ready to master making macarons and so was Athena. We decided it was time to learn from the master, Pim Techamuanvivt of chezpim.com by taking a class at Love Apple Farms, just north of Santa Cruz. Love Apple Farm is a working farm that supplies Manresa Restaurant with produce, honey, eggs and goat milk for chef David Kinch’s renowned menu based on their local, seasonal ingredients. Love Apple Farms also holds a diverse variety of classes and other events.

Essentials

The biggest learning experience was being instructed in the use the Italian meringue method, rather than using the French method. And it works! A few other gems of knowledge: Using a scale for precise measuring of ingredients, including measuring after sifting the dry ingredients. Using aged egg whites. Learning when “macaronnage” or mixing is done and the “macaronner” is ready to pipe. Piping skills. Having a reusable template for piping accuracy. Working with a partner to make macarons in class was a superlative way to obtain usable knowledge about the techniques. Pim demystified the whole process while leading a fun, and informative class. I have been making successful macarons since taking the class. If you have yet to conquer the iconic mac, please consider taking one of her classes.