We were lucky to be the only two to join Marie at her table. We were given two aprons, chose the flavors we wanted to make (passionfruit and caramel), and could get started. Marie took us step by step through the process, which was definitely necessary, because each step you can mess up. Beating the egg whites too soft, too hard, too long. Preheating the oven too cold, too hot. Macarons who are too dry, too creamy. We could go on like this for a while. During the process, it becomes clear at a glance that you should not eat this delicious little cookie every day. It’s almost shocking to see how much sugar goes into this, not to mention the ganache.
Jeroen and I enjoyed the baking, and couldn’t wait for the, hopefully, delicious results. Marie watched her sous-chefs like a real chef and had to intervene every now and then. One wonders how she does this when she has a group of six newcomers. There was no time to sit still for us. While the macarons did their work in the oven, we prepared the ganache. The secret: this is where the flavor of the macaron comes from! In the macaron itself, there is nothing, okay some egg white and sugar, a lot of sugar, but not the taste of passionfruit or caramel. By adding food coloring, the macaron gets its bright color and the ganache provides the flavor. Time to fill the macarons!