These sweets are gems to look at and delightful on the palate. Macarons, containing a sweet and creamy filling between two coin-shaped crusts that can take on any color, are among the most popular desserts and sweets. One fine spring day, Ra Hyeon-ho, a deputy manager at Samhwa, decided to take his family to a macaron-baking class.
Ra’s family arrived at a baking workshop in Gangnam, Seoul, in the afternoon. The instructor had put together a class for baking French-style macarons. The tender coques that are slightly crispy on the outside and easily give way to the cream inside are the perfect subject of a fun-filled family day on the weekend.
It takes some effort to make perfect macarons with impeccable coques. The instructor says the only certain way to make them is to make them patiently and calmly. Jeong Su-jin, Ra’s wife who loves taking classes in art, music, and cooking, has recently obtained a barista license. Since she is not a novice to baking, the instructor has high hopes for her, but Jeong’s hands shake nervously as she squeezes meringue out of the piping bag onto the baking tray. “This looks so simple, but I get nervous doing it,” says Jeong, putting a sympathetic smile on everyone’s face.
You start making macarons by first whipping up the meringue. Add sugar to egg whites three times, adjusting the whipping speed from low to high as you add each portion of sugar. As the meringue solidifies and becomes dewy, add natural coloring agents to create the color you want. Move the meringue into a piping bag so that it can be squeezed out into perfect discs on the tray.
“Using natural coloring ingredients is not just healthy, but also a great way to taste the unique flavors and smell the aromas of the ingredients. It’s important to add it bit by bit, instead of dumping a large amount into the meringue at once, in order to arrive at the color you really want.” Listening to the instructor, Ra and his family roll up their sleeves. The coques they squeeze out of the piping bag vary widely in shape and size at first, but they begin to gain greater consistency as the family continues squeezing. These coques change color, shape, and size while baking in the oven, with some attaching to one another to make snowman shapes, but the family is delighted to watch them bake. Do-hyeon, Ra’s nine-year-old son, announces in an excited shrill: “Six of them are all joined!”
The creamy filling is made by mixing egg yolks, sugar, and butter together to form the base, into which you can add other flavorings of your choice, such as chocolate, blueberry syrup, or raspberry syrup. Squeeze the cream onto the baked coques and cover with other coques to make some French-style macarons.
Do-hyeon looks enviously at the especially “fat” macarons his father has just created by squeezing a giant dollop of the creamy filling inside. He gets a taste and instantly gives a thumbs-up to indicate his approval. The three cannot stop talking among themselves as they wait briefly for the coques to bake in the oven.
Ra and his wife are thankful for their three children, who are healthy and energetic most of the time, but are also understanding of their busy parents. As they repeat using the piping bag, they become better and better at making the shapes they want. Making macarons calls for quite a bit of elbow grease. You need first to whip the egg whites into a consistent meringue, and squeezing the piping bag involves applying a considerable amount of force. Any mistakes in baking temperature or measurements can lead coques to crack or twist.
The Ra family put the macarons they made onto a single plate, and the result looks like a field of flowers. “Yes, it took some elbow grease and a lot of effort, but we’re delighted by the result! We’ll practice what we’ve learned here and bake some more macarons on the weekends during family time,” says Ra. The family have learned not just how to bake macarons, but also how wonderful it is to do something together as a family. Do-hyeon is certainly the happiest, finding fun every step of the way, sifting the almond flour, mixing it into the batter, and squeezing the cream onto the baked coques. A math whiz, Do-hyeon has done everything to perfection, from measuring the ingredients to counting the number of macarons to be put into each gift box. His final job will be to proudly present the macarons to his older siblings when they get back home.
The excitement of their youngest child is infectious for the parents as well, and they can’t stop smiling. They travel back through their shared memories to 15 years ago when they had their first child and had all sorts of plans for a happy family life. Now they’re here making macarons with their third and youngest child. Time really flies.
Gyu-min, the couple’s eldest son who will enter middle school this year, is a talented taekwondo athlete who also has a depth of knowledge about Korean history. Yu-hyeon, the 11-year-old middle child, also makes her father endlessly happy. She is a spitting image of her mother, not just in appearance, but also in her incessant curiosity about the world and her talent for music and art. The three talented and energetic children are their parents’ pride.
Interviews
Ra Hyeon-ho (deputy manager, Samhwa)
“I spend most weekends cleaning around the house or camping. The five of us rarely have time to be all together. I’m grateful to have this chance for some quality family time today.”
Jeong Su-jin (wife)
“It was a lot more fun than I expected. I can’t remember the last time I looked so long at the faces of my husband and son like I did today. I was so happy to try something new with them.”
Ra Do-hyeon (son)
“I’m proud of myself for baking these delicious macarons. I’d love to see my brother and sister enjoy the ones I made. I’ll remember what I learned today and try baking again at home with them.”
These sweets are gems to look at and delightful on the palate. Macarons, containing a sweet and creamy filling between two coin-shaped crusts that can take on any color, are among the most popular desserts and sweets. One fine spring day, Ra Hyeon-ho, a deputy manager at Samhwa, decided to take his family to a macaron-baking class.
Ra’s family arrived at a baking workshop in Gangnam, Seoul, in the afternoon. The instructor had put together a class for baking French-style macarons. The tender coques that are slightly crispy on the outside and easily give way to the cream inside are the perfect subject of a fun-filled family day on the weekend.
It takes some effort to make perfect macarons with impeccable coques. The instructor says the only certain way to make them is to make them patiently and calmly. Jeong Su-jin, Ra’s wife who loves taking classes in art, music, and cooking, has recently obtained a barista license. Since she is not a novice to baking, the instructor has high hopes for her, but Jeong’s hands shake nervously as she squeezes meringue out of the piping bag onto the baking tray. “This looks so simple, but I get nervous doing it,” says Jeong, putting a sympathetic smile on everyone’s face.
You start making macarons by first whipping up the meringue. Add sugar to egg whites three times, adjusting the whipping speed from low to high as you add each portion of sugar. As the meringue solidifies and becomes dewy, add natural coloring agents to create the color you want. Move the meringue into a piping bag so that it can be squeezed out into perfect discs on the tray.
“Using natural coloring ingredients is not just healthy, but also a great way to taste the unique flavors and smell the aromas of the ingredients. It’s important to add it bit by bit, instead of dumping a large amount into the meringue at once, in order to arrive at the color you really want.” Listening to the instructor, Ra and his family roll up their sleeves. The coques they squeeze out of the piping bag vary widely in shape and size at first, but they begin to gain greater consistency as the family continues squeezing. These coques change color, shape, and size while baking in the oven, with some attaching to one another to make snowman shapes, but the family is delighted to watch them bake. Do-hyeon, Ra’s nine-year-old son, announces in an excited shrill: “Six of them are all joined!”
The creamy filling is made by mixing egg yolks, sugar, and butter together to form the base, into which you can add other flavorings of your choice, such as chocolate, blueberry syrup, or raspberry syrup. Squeeze the cream onto the baked coques and cover with other coques to make some French-style macarons.
Do-hyeon looks enviously at the especially “fat” macarons his father has just created by squeezing a giant dollop of the creamy filling inside. He gets a taste and instantly gives a thumbs-up to indicate his approval. The three cannot stop talking among themselves as they wait briefly for the coques to bake in the oven.
Ra and his wife are thankful for their three children, who are healthy and energetic most of the time, but are also understanding of their busy parents. As they repeat using the piping bag, they become better and better at making the shapes they want. Making macarons calls for quite a bit of elbow grease. You need first to whip the egg whites into a consistent meringue, and squeezing the piping bag involves applying a considerable amount of force. Any mistakes in baking temperature or measurements can lead coques to crack or twist.
The Ra family put the macarons they made onto a single plate, and the result looks like a field of flowers. “Yes, it took some elbow grease and a lot of effort, but we’re delighted by the result! We’ll practice what we’ve learned here and bake some more macarons on the weekends during family time,” says Ra. The family have learned not just how to bake macarons, but also how wonderful it is to do something together as a family. Do-hyeon is certainly the happiest, finding fun every step of the way, sifting the almond flour, mixing it into the batter, and squeezing the cream onto the baked coques. A math whiz, Do-hyeon has done everything to perfection, from measuring the ingredients to counting the number of macarons to be put into each gift box. His final job will be to proudly present the macarons to his older siblings when they get back home.
The excitement of their youngest child is infectious for the parents as well, and they can’t stop smiling. They travel back through their shared memories to 15 years ago when they had their first child and had all sorts of plans for a happy family life. Now they’re here making macarons with their third and youngest child. Time really flies.
Gyu-min, the couple’s eldest son who will enter middle school this year, is a talented taekwondo athlete who also has a depth of knowledge about Korean history. Yu-hyeon, the 11-year-old middle child, also makes her father endlessly happy. She is a spitting image of her mother, not just in appearance, but also in her incessant curiosity about the world and her talent for music and art. The three talented and energetic children are their parents’ pride.
Interviews
Ra Hyeon-ho (deputy manager, Samhwa)
“I spend most weekends cleaning around the house or camping. The five of us rarely have time to be all together. I’m grateful to have this chance for some quality family time today.”
Jeong Su-jin (wife)
“It was a lot more fun than I expected. I can’t remember the last time I looked so long at the faces of my husband and son like I did today. I was so happy to try something new with them.”
Ra Do-hyeon (son)
“I’m proud of myself for baking these delicious macarons. I’d love to see my brother and sister enjoy the ones I made. I’ll remember what I learned today and try baking again at home with them.”
Wall paint
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