Monday, 9 December 2019

Chinese New Year Macaron Teacup Class

I finally mustered enough courage to conduct a class for creating something with hemispherical macaron shells!

Auspicious looking teacup macarons filled with dark chocolate ganache, yuzu mandarin orange curd and yuzu mandarin orange Swiss meringue buttercream!

It will be the first time I am teaching at ArtZ Baking and  Culinary studio so I am excited about this collaboration! Please click on this link to register and for more class details. Not only will I cover the basics of making macarons using the Swiss meringue method, I will teach you how to work with royal icing in decorating and assembling macaron structures, and you will also have hands on experience making 3 different delectable fillings! You will also get to bring home the silicone mould required to make the hemispherical macaron shells. This mould is multi-purpose and not just for making hemispherical macaron shells. You can use it for no-bake desserts like jellies, puddings, mousses and chocolates, as well as for baked goods like chiffon cakes and other cakes!

So hurry and register as spaces are limited!

With love,
Phay Shing

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