It's almost Halloween - purple macarons! Notice the stiff peak in the lower third of the picture - very important.
Color in the lines, students - or pipe within the flour circles.
Oops - a few tails tapped flat with a little water on the pinkie
air drying (with the help of a large fan just out of photo range)
Just baked. Now, ignore the rough tops and LOOK AT THE FEET! We will try for smooth tops in lesson two, but for now we celebrate the feet.
The Viking class was French Macarons (yes, only one 'o') and Whoopie pies.
Our instructor is seriously stuffing this pumpkin whoopie pie
Healthy hand size whoopie pie
A final look at my first ever attempt to make French Macarons.
Our instructor suggested we refrigerate the macarons for 24 hours. I followed the suggestion and enjoyed the slight change in texture.
The most important lesson of the night taught us to lose our fear of mixing and baking macarons. Books have been written and blogs have been posted detailing all the scary aspects of making macarons.
I have egg whites aging on the counter as I type...
(all photos are from my iPhone - use the camera you have at hand)
Trying to achieve a smooth top on the macaron. See blog post here.