After Tanuki Raw, we headed behind Orchard Central, cut across Killiney onto River Valley Road, and then turned right onto Kim Yam Road. I was being a child, asking “are we there yet?” every so often. It was quite a walk after a filling meal and under the scorching hot sun. The doors to The Kitchen Society were a welcoming sight.
Apparently my sister signed us up for Frutti Macarons baking class by none other than Lin Weixian, the master behind my favourite macaron shop, Bonheur Patisserie (read about my posts about his character macarons here, here and here)! I learnt afterwards that the baking class cost $180 per person!
During the class, Chef Lin and his lovely wife, Carline, taught us how the difference between French and Italian macarons, how create a macaron batter with proper folding techniques, the right way to pipe a macron and lastly, how to decorate them.
I think my macarons were one third done by Carline because she had to clean up my mess. Did you know that she is also a trained pastry chef? Husband and wife met each other while they were training to be chefs!
Our macarons in the oven! So happy to see them form feet!
Chef Lin explaining about the different fillings and the importance of incorporating quality ingredients.
Husband and wife taking turns to demonstrate how to put our macarons together.
While waiting for our macarons to chill in the fridge, Chef Lin shared with us some of the macarons he had made and a pretty layered cake! He insisted we had to finish the cake because that took more effort to make than the macarons.
And finally our macarons out of the oven, with fillings piped and top decorated! Pretty satisfied with the result!
A group shot with our instructors! Pardon our disheveled looks but after three hours in the kitchen, I could not be bothered with looking good!
We took home with us four boxes of macarons and a recipe pack. After letting my friends try my orange macarons, they had nothing but good things to say!
The Kitchen Society
11 Kim Yam Road
Tel: 6733 0808