To be honest, this was my first time using a pastry bag and it took some getting used to. Sue's second tray below looked pretty dang good. It was nice that they put a sheet underneath so that you had a sense of the size to pipe out so that the macarons are uniform. We did four trays of macarons. Two of them were piped pretty good, but we did start out a bit rusty! My blogger friend Karis will appreciate the use of the Silpat!
A few pics of us with our nametags. Chef Zak used everyone's first names in class which made it very personal, whether he was addressing you when you asked a question or commenting on your technique.
Below are some trays ready to go in the oven and some already cooked. They kept track of which trays were yours so that you went home with your own macarons. Some of ours were piped kind of high, so they were a bit hollow, but overall I was proud of our work. I am definitely not a macaron pro yet though. The hazelnut macarons with praline buttercream were my favorite.
I never got a picture of the finished product, so I am thankful that my Mom took one the next day on this pretty platter.
Thanks to Chef Zak for an interesting experience, he was a patient teacher and we all really enjoyed it. Having participated in two classes now at Sur La Table, I would definitely recommend them for a group of friends, or a couple's night out together for something different.