Published On: Thu, Sep 6th, 2018

Learn the French classics: macaroons

Find out more about macaroon making at Le Cordon Bleu, London in this baking class review by Eleanor Ford.  

With their fluffy light meringue and indulgent ganache filling, classic French macaroons are a delight to eat but sometimes a pain to bake! Luckily, experts like Chef Jérôme Pendaries are on hand to teach us essential tips and tricks. Read about Eleanor Ford’s experience of a macaroon class at Le Cordon Bleu.

Chocolate and Raspberry French Macaroons

Location: Le Cordon Bleu London, 15 Bloomsbury Square, WC1A 2LS

Price: £125

Duration: 2.5 hours

What is it like?

On the corner of Bloomsbury Square in central London, which is bordered by the facades of an older London, I spotted the world-famous Le Cordon Bleu culinary arts school behind the greenery.

A small group of 12 of us were greeted in the foyer by our tutor for the evening, Master Pâtissier Chef Jérôme Pendaries, who is known for creating new and innovative desserts that are enjoyed by millions worldwide.

The short course ran from 7pm until 9.30pm, making it perfect for those who work during the day and need to fit a course around their busy schedule. Chatting to my fellow course mates, I discovered that some had their own cake businesses or wanted to brush up on their skills, while others were there to relax and have a fun evening of baking with friends. Some had even travelled from all around the globe specifically for this course!

macaroon decorating

This was my first time visiting Le Cordon Bleu London and, as I looked around at the awardstudded walls, I was reminded of the prestigious history of the school and the elite chefs who have walked the halls.

After a quick safety brief, we were led into the impressive open-plan kitchen where our ingredients, equipment and Le Cordon Bleu apron were waiting for us.

Chef Jérôme Pendaries, who grew up in the south west of France, began demonstrating and talking us through the technicalities of the classic chocolate and raspberry French macaroon. We also had Le Cordon Bleu Pâtisserie Diploma students, Sangeeta and Thara, on hand to assist with any queries we had, which gave us confidence and ensured we followed the correct techniques while making the French meringue and ganache.

Macaroon making

The Verdict

All 12 of us finished the 2.5-hour masterclass with the fluffiest, lightest macaroons, which tasted incredible!

Chef Jérôme Pendaries shared really helpful tips and tricks and made those who had the most basic of skills feels calm and confident. Although macaroons are not the easiest to master, I left feeling that I had conquered them and am eager to try my next class at Le Cordon Bleu.

To book onto a class or find out more about the courses on offer, click here.

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