A media launch for a brand that is involved in confection is a happy place for me. Not only do I get to be part of the special evening, I get to eat the wares, take pictures of the produce and write about the special event. On this occasion I was invited to the launch of Madame Macaron’s macaron classes which will be held at The Dirty Fork Studio in Durban North. The event was well attended by a group of familiar faces in the foodie/blogging/media industry.
All the ladies in attendance
On arrival at The Dirty Fork Studio, we gathered in the “bar” area, greeted everyone, chatted and indulged in an array of delicious canapés. Wine was available too, but because I was driving, I responsibly drank refreshing lemon water.
“how Merlot can you go” – Wine in the “bar area”
chicken and mushroom parcels
Once all the hello’s and catching up’s were out the way, Viveshni gathered us all in the impressive Dirty Fork Studio kitchen where she officially welcomed us and explained more about what to expect during the course of the evening.
stunning kitchen at The Dirty Fork Studio
Viveshni then took us through the steps of macaron making. There were a few important details to note for the successful outcome of these delectable little meringue based sweets. Just to mention a few; the almond flour much be fresh (check expiry date when purchasing), grind again in a coffee grinder if you have one and sift again to ensure there are no lumpy bits. The egg whites must be at room temperate and “aged” – you can achieve this by leaving the egg whites to stand (lightly covered) for 24 to 48 hours. When combining all the ingredients, fold together (don’t mix) as you want to retain the air in the mixture. There are a couple of other important points to remember which I’m not going to share with you but rather encourage you to attend a class. You won’t be sorry.
folding the mixture together
piping the mixture into 2cm rounds
Because of time constraints, Viveshni had pre-baked macarons for the entire class which we had to sandwich together with butter icing and decorate. A wide variety of butter icing was ready made and pre-packed in piping bags for us to use. The flavours ranged from Cherry, caramel, cream soda, vanilla, candyfloss etc., and the list goes on. We all had so much fun decorating our own macarons. Inbetween all the fun, the eating continued. I was so full, I felt as though I was going to pop.
pre-packed butter icing in an array of colours and flavours
a variety of decorations
Our evening ended off with a small, informal prize-giving with Verushka (Spice Goddesss) winning a beautiful Madame Macaron embossed chopping board as well as a voucher for 25 macaron’s. Nicola Meyer (Run on coffee) won a stunning Macaron hamper which consisted of a huge slab of dark baking chocolate, piping bags and nozzles and a lovely silicone macaron piping mat. Faeema (Sparkling Labyrinth) won a lovely teapot, mug and Teapigs teabags.
Verushka and Viveshni
Nicola and Viveshni
Faeema and Viveshni
If you want more information on Madame Macaron and when the classes are, please log on to the website www.madamemacaron.co.za . A lovely evening was had by all. I got home tired and very full.
Keep calm and macarON