I'm going to take a class with my aunt on November 5th.

Thank-you Adriano Zumbo for your helpful packet of salted caramel macarons: http://bigmouthbrononi.blogspot.com.au/2013/09/bake-test-zumbos-salted-caramel.html

I defrosted the second pack that I made last year and they’re now finished. I should have defrosted them sooner, as the meringue got a bit hard, though the flavours were still nice. I probably won’t make macarons again, it might not really be for me. I will certainly keep eating them though!

Well now I know the process. Can't say I have perfected it thought.

I did a day course at Savour School of Chocolate and Patisserie today. It was exhausting but we did six different types of macarons and I got 40 to take home. 40! We did the Italian, French and Spanish methods. I did learn a bit but I also felt a little out of my depth at times even though it's a beginner course. And many of the ingredients aren't very easily available. Now that I've made (and have) so many I don't really feel like making more myself for a while. So I'm not sure whether to mark this goal as completed, or wait until I really get the hang of doing this myself, where no instructor or group is there to help - which would probably take quite a while. (less) (less)

I did a day course at Savour School of Chocolate and Patisserie today. It was exhausting but we did six different types of macarons and I got 40 to take home. 40! We did the Italian, French and Spanish methods. I did learn a bit but I also felt a little out of my depth at times even though it's a beginner course. And many of the ingredients aren't very easily available. Now that I've made (and have) so many I don't really feel like making more myself for a while. So I'm not sure whether to mark this goal as completed, or wait until I really get the hang of doing this myself, where no (...more)

I did a day course at Savour School of Chocolate and Patisserie today. It was exhausting but we did six different types of macarons and I got 40 to take home. 40! We did the Italian, French and Spanish methods. I did learn a bit but I also felt a little out of my depth at times even though (...more)

CAE Petit Gateau demonstrative http://www.cae.edu.au/web/?course=DHV394
Savor http://www.savourschool.com.au/classes.php?cPath=110_44
William Angliss Oct 16 $240 but full http://shortcourses.angliss.edu.au/component/option,com_registrationpro/did,335/view,event/

http://www.theessentialingredient.com.au/
http://melbournemaniac.livejournal.com/3453938.html
http://www.syrupandtang.com/200806/melbournes-not-so-great-macarons-plus-rubbish-in-epicure/ (less)

CAE Petit Gateau demonstrative http://www.cae.edu.au/web/?course=DHV394
Savor http://www.savourschool.com.au/classes.php?cPath=110_44
William Angliss Oct 16 $240 but full http://shortcourses.angliss.edu.au/component/option,com_registrationpro/did,335/view,event/

http://www.theessentialingred (...more)

I made my first attempt today, from a Donna Hay pack. Can't say they quite worked. I made the meringues too big, and they expanded a lot. This meant they were very underdone when I first cooked them, but still a little hard on the outside. Plus the shapes were a bit off. The ganache wasn't really a ganache but more of a cream mix - but that was the recipe, not my fault. Overall, very much a first attempt. (less)

I made my first attempt today, from a Donna Hay pack. Can't say they quite worked. I made the meringues too big, and they expanded a lot. This meant they were very underdone when I first cooked them, but still a little hard on the outside. Plus the shapes were a bit off. The ganache wasn' (...more)

Had a first try in august, turned out a bit too crispy. Very yummy though.