Pastry chef explains the art of crafting delicate French macarons
David Rousseau, owner and pastry chef at Ollia Macarons and Tea, teaches a group of about 10 people how to make French macarons in a private class on Jan. 20 at his bakery on 17th Avenue. Photo by Madison Farkas.
Left: Amy Byng and her son Jeremy pipe raspberry-white chocolate ganache filling into the finished macaron shells. They’ll get to take home about 30 of the treats. Rousseau says macarons taste better after they sit for a few days, since the ganache, which is the source of most of the flavour, has time to absorb into the shells. Photo by Madison Farkas.
Centre: Rousseau checks on a batch of meringue, which his students will use to make macarons. He can tell just by feeling the mixing bowls if the meringue is at the correct temperature. Photo by Madison Farkas.
Right: Rousseau teaches the class’s youngest participant, Jeremy Byng, proper macaronage. Byng is 10, and wants to be a pastry chef when he grows up, which is why his mother Amy bought him this class as a Christmas present. Photo by Madison Farkas.