|Key Lime Pie Macarons|
The class was designed to coincide with the launch of her second book, Sugar Baby~Confections, Candies, Cakes & other Delicious Recipes for Cooking with Sugar.
The macarons were really my main interest, as of lately, my attempts had not come out to perfection and I was hoping Gesine could unlock the mystery. Being the brilliant master baker that she is, she did. I have been storing my almond flour in the refrigerator, thinking I was saving it from going rancid, but what I was doing was adding moisture and as she says, "moisture is the macarons enemy!" Mystery solve, I delved into making a macaron in the flavor of one of my girls' favorite pies--Key Lime. I think they came out pretty good and the only thing I would change when I make these again, was to add more color to the macaron shell. Once they baked, the green came out very light, but I made up for that lack of color in the filling--a rich Italian butter cream (recipe is also in the book) with a tart, lime flavor.
The book is organized very well; from the Thread stage to Hard Crack and the recipes that go along with these sugar stages are so inviting that I can't wait to try others in the collection.
If you ever get a chance, the King Arthur Baking School has wonderful hands-on classes and Vermont in the Spring was beautiful. The accommodations at The Norwich Inn made for a memorable get away and I can't wait to go back. Enjoy!