Tuesday, March 18, 2014

Macaron 101: Dana's Bakery


I had the great luck of scoring the gift of Macaron making at Dana's Bakery from my amazing co-workers this past holiday season.



On Saturday, my husband Ivan and I attended the class in Hawthorne, NJ, where all of Dana's Bakery Macarons are made and shipped to customers and clients like Williams Sonoma and more. She also plans to open a storefront in NYC this year.

 

 
Macarons are a tricky thing, take several steps and extra care. Dana (who attended ICE in NYC and started Dana's Bakery only two years ago) was patient, thorough and informative on de-mystifying the macaron.



Three hours later, my husband and I left with over 6 dozen macarons we made ourselves, delicious, and with a perfect shape! Mine were raspberry and cream cheese filled, Ivan's were dark chocolate ganache, in a tie dye shell. Pretty impressive, right?

I won't give away all the secrets here, you will have to take a class yourself and learn! However, Dana did mention next week launching a macaron kit on her website with everything in it but the wet ingredients. If you can't get to a class, get a kit and dedicate an afternoon to these French desserts.

Enjoy! My taste-testers sure did!




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