Discovering the Secrets of Macarons

While planning a recent visit to Paris I was looking for a more unique way to experience an authentic piece of that wonderful city – one that would help satisfy my interest in French cuisine. That got me wondering if Le Cordon Bleu, the world-renowned culinary arts school founded in 1895 by journalist and culinary magazine publisher Marthe Distel, offered classes to amateurs. A quick search of their website confirmed that indeed they do.

Delving a little deeper, I discovered that one of the courses offered is called ‘Les secrets des Macarons‘ – The Secrets of Macarons.  It seemed to me that one could not get much more Parisian than to bake macarons, those wonderful pastel-coloured cookies made of two small almond meringues sandwiched together with a flavourful filling. So registering for this class was an easy decision.

I made my way to Le Cordon Bleu on a typical overcast Parisian spring afternoon. And what a wonderful afternoon it was! My class of twelve was taught by internationally-trained Boulangerie Chef Instructor Frédéric Hoël and translated from French to English by his assistant. We donned our Le Cordon Bleu aprons and hats after introductions, already starting to feel more skilled. Our challenge for the day was to each make a batch of Macarons Chocolat-Framboise – Chocolate and Raspberry Macaroons.

Chef Frédéric set to work demonstrating how to make the rich chocolate-raspberry ganache that would fill our macarons. (What’s not to love about cream, chocolate, raspberry and butter all melted together?) It was at this point that I discovered that the recipe provided consisted only of an ingredient list – no directions. We were to make our own notes as we went – a clever technique as I find that the process of writing helps to solidify what I’m learning in my mind. I suppose it also makes the recipe a little more my own.

With the ganache complete, it was on to the meringue. Again, what’s not to love about ground almonds and sugar folded into fluffy whipped peaks of egg whites? It was during this process that I learned where the name ‘macaron‘ came from. Macaroné is the process of pressing the meringue against the side of a bowl until it becomes semi-liquid. The secret of how to achieve that pleasing crunchy exterior while maintaining a moist chewy centre was also unveiled. (I won’t give away that secret; you’ll just have to take the course yourself to find out.)

Having successfully prepared the meringue, I was now ready to test my piping skills. The challenge here is to pipe small, same-sized dots on a lined baking sheet while avoiding creating large peaks in their centres.  Again, another brilliant secret was revealed to assist in achieving the desired flat-topped shape.  Let me know how successful you think I was.

After baking and cooling the meringues, the macarons were assembled by adding a dollop of ganache to the base of one meringue and smooshing the base of a second meringue onto it until the ganache reached the edge.  At last, our creations were ready for tasting (a key responsibility of every chef) – heavenly!

Having successfully completed the course, we were each presented with a certificate of attendance by Chef and with opportunities for photos. The only task left was to pack up our macarons along with our aprons and caps in the insulated bag provided to take away with us.  That’s one of the bonuses of Le Cordon Bleu courses: an insulated bag, apron, cap and tea towel are all included. They make lovely souvenirs!

And, if you would like to learn some of Le Cordon Bleu’s pastry secrets but aren’t planning a trip to Paris anytime soon, you can do so with their recently published book ‘Pastry School – 100 Step by Step Recipes‘.An interesting footnote: Le Cordon Bleu has recently moved into a beautiful new facility on the left bank of the Seine, just down the street from Le Tour Eiffel – The Eiffel Tower. This class was the last one to be taught in the old location so I definitely feel like I experienced a piece of Parisian history.

Le Cordon Bleu Paris, 13-15 Quai André Citroen, Paris, 75015

Download your FREE copy of

My Paris Bucket List

now for more great ideas of wonderful things to see and do

in the ‘City of Light’!