Day 6: Macaroon Photos

Anna mixing ingredients for the best macaroons made by high schoolers

Chef Jessica demonstrating how the batter should look when it's finished

Tyler piping the macaroon batter into perfect circles

Ren scooping icing into an a piping bag while Nathan and Andrew bicker about whether or not the macaroons still taste like play-do

David painting his macaroons with edible glitter

Finished macaroons!

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Day 7 Photos: Sushi With a Side of Creme Brulee

Anna, Tyler, and Sierra chopping cucumber for the sushi Ren, Andrew, and Sayer begin their sushi masterpiece Spectacular sushi dish created by David Chef Jessica demonstrating how to caramelize our creme brulee David trying out the blowtorch to get a perfect caramelized top The delicious creme brulee!

Day 6: The Macaroon Grind

We started our second week by making macaroons, a small desert made from almond flour, sugar, and a filling. They were very complicated to make and it took a lot of precision during the mixing process. Since we were only making deserts, we had sandwiches for lunch. We began by making a meringue mixture and heating sugar in a sauce pan. We also added flour and sugar in a bowl, and separated egg whites from eggs. We had to be careful with this step, as any egg yolk in the mixture could mess up the final macaroon. After the process of mixing all of the ingredients together, we began to pipe the macaroons on to our trays. We learned a bit more about the mixing process and what can go wrong, as a portion of our batch was lumpy and not cooked properly. From the look of this batch, is seemed we would've had to make a major error in the cooking process, but the only error was that we mixed this last batch for a bit too long. The mixture dried out slightly and completely altered the fina...

Art of Cooking, Spring 2018

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