The perfect macaron has a “bite”, a soft ganache filling and a “foot”, consisting of a scalloped edge which rises during baking.
Ramona Hinterholzer, pastry chef at De Bonte Koe, has been conducting macaron workshops since the beginning of April. She learnt the fine art of making macarons at Tortchen Tortchen (tortchen means little cake), a famous French patisserie in Cologne.
During the workshop you will learn how to make a macaron. At the beginning of the workshop the recipe will be explained. First the filling is made – the ganache. You may choose whichever ganache flavour you want. Then you will make the biscuit with your choice of colour. When the two components are ready, you will put them together. At the end you will have wonderfull macarons to take home. Be sure to wear easy clothes and shoes as you will be standing during the workshop.
See below for the planned workshops.