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Since I first attempted macarons in February, I’ve been searching high and low for a macaron workshop to attend.

My first attempt at making macarons was quite a disaster. Firstly, my batter was too runny. Secondly, my shells never dried. Thirdly, my buttercream was overwhelmingly sweet. The only thing I could be proud of was that I actually managed to sift my ground almonds through a flour sieve (I’ll touch on that later) and that my macarons had feet.

Phoon Huat, Artistiq and Sugar Inc all conduct hands on macaron classes. However, Phoon Huat wasn’t giving a response as to when the next lesson on macarons would be (probably due to overwhelming response), and the Artistiq one just wasn’t coinciding with my schedule. I finally decided on Sugar Inc which was at a comparably reasonable price.

The course was 4 hours long (2pm-6pm), inclusive of ingredients, boxes etc. The only thing I had to bring along was a pen.

Course details:

  • Hands on (group)
  • $99/pax
  • Chocolate Swiss Roll
  • Macaron (Lemon Curd, Raspberry Curd & Chocolate Ganache filling)

The course was quite a good experience. Sugar Inc conducts many other baking courses which can be found here.

I can’t post the recipes for the things I learnt cos it’s not really fair to Anna Chan (boss/teacher of Sugar Inc), but I can post some tips that I picked up from the course.

  1. Age your egg whites. The longer they are aged, the more dry your batter can be (and that is the point of a macaron. Dryness.) Don’t worry about bacteria entering when you leave them exposed in the fridge because they contain anti-bacterial properties
  2. Do not cut down on the sugar that is specified in the recipe. The sugar is what gives you the feet
  3. The sieve you use to sift your ground almonds and icing sugar is the large sieve (something like the kind to drain vegs)
  4. When you fold, fold downwards, press out the air, but not too much
  5. To check if your batter has been folded (or pressed down enough), shake the bowl and count to 15. If the lines disappear, it means that the batter is good to go
  6. Do not be over excited like my group mates and I were and remove the shells from the parchment paper before they are cooled. You’ll cry and see your macaron shells die.
  7. The higher your start piping the shells, the higher your shells will be (kinda a ‘duh’ comment but really makes a difference in terms of appearance)
  8. You can use ground pistachios/hazelnut to replace ground almonds

(Not exactly the best picture but there’ll be more to come!!)

That’s all for today!

If you think you’re really into baking & would like to make macarons, I’d highly recommend the course. It’s one of the more reasonably priced ones in Singapore & you’ll definitely get it. Anna’s really friendly & approachable. I’m gna try this out again on Good Friday & I’ll update you then on how it all goes :)

Love

Eug

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