voila.

 I'm finally baking my macarons on Monday. Hehehe. :)

Can't wait to see how it turns out. :P

So, I attended the macaron class at Natalie Gourmet Studio this week and it was such an unforgettable experience! :)

For those who are new to this, it is located at Solaris Dutamas.

The class started around 10 o'clock in the morning and it started with Natalie giving us three recipe sheets to keep for ourselves which were Raspberry, Chocolate and Salted Caramel macarons! :) 

Natalie then started talking about the DO's and DON'Ts of making macarons, why she uses the italian meringue method instead of the french meringue method, where to get all the baking utensils and ingredients and why macarons crack so easily! 

Plus I didn't know you had to prepare at least five day in advanced before making those macaron shells.

After the little macaron talk, Natalie started showing us how to make the macarons from step 1, which was processing the almond ground and icing sugar before sieving it until piping them macarons onto a baking paper.

Natalie, started off with the raspberry macarons herself, giving us tips on how the texture of the batter has to be smooth, shiny and it has to create a ribbon effect and how you shouldn't over-do the mixing etc.

 

So much concentration needed for piping these macarons!

How beautiful, isn't it?

After Natalie finished piping the raspberry macarons onto the baking paper, we left it to cool down for around an hour or so.

And moved on to the caramel salted macarons and lastly the chocolate macarons.
This time, me and the other girls/ladies grouped together to make these last two macaron shells ourselves since we've already observed Natalie, make the raspberry macarons. And Natalie advised it would be good for us to do it ourselves during the second round, so we wouldn't forget.

So, all of us got a good dose, of doing it twice during class which was really great. :)

Finally moving on to piping the Salted Caramal Macarons.

Everyone got a chance to pipe the macarons onto the baking paper,

Salted Caramel Macarons.
Right before putting it into the oven, to bake.

Chocolate Macarons. Looks so yummy.

Like I said, every one got a chance to pipe the macarons and I waited for my favourite flavour, which were the chocolate macarons and I got the chance to pipe them onto the baking paper ! :)

Natalie insisted that everyone HAD to have a go at piping the macarons.

Mesmerizing, issn't it?

Soon, after my digital camera started to run out of battery. Such wrong timing. Cause I wanted to take pictures of us piping the fillings onto the macarons. oh wells.

I had such an exciting time in her class the other day and seriously can't wait to get a grip on baking them. I've got my ingredients ready stored in the fridge and I'm baking these babies on Monday.

As for those who would like to learn, I highly recommend you to attend her class. Its RM220, by the way. She's a really sweet person and really shares all her secrets and techniques on making these little french pastries which I simply adore. And she's french too! :)

I like how she emphasis-ed deeply on how its all about the taste and the quality of the macarons and the colour of the macarons must really match the taste to enhance the flavour.

It made me understand why her macarons were RM 4.40 per piece!

She uses high quality ingredients and some of her ingredients are even imported from France tauuu.

I had such a great day. Hehehehehhe. :)

It seemed so possible to make these babies in Natalie's kitchen, I wonder if its possible in mine.

If I fail, I shall, be depressed for a long taime.