Petits Biscuits Fourrés Français

By Lauren Titus / Photography By Amy Robb | May 17, 2015
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pastry chef rebecca reed piping macarons onto a silpat mat at matthews restaurant in jacksonville florida

Is that lovely little French confection spelled Macaron? Or is it Macaroon? If you were lucky enough to attend the first Macaroon/Macaron Baking class at Matthew’s Restaurant, you would be well versed on the difference between the two types of sweets. Chef Rebecca Reed, Matthew’s Pastry Chef, delighted the group with some history of the French confection, a peek behind the scenes where the restaurant’s dessert magic happens, and plenty of hands-on pastry bag time.

Chef Rebecca Reed, Matthew Restaurant's Pastry Chef
Macarons and Macaroons
Chef Reed demonstrating macaron baking
Piping the macaron

Chef Reed’s demonstration highlighted that while cooking may be an art, baking is indeed a science, and she shared some secrets of the pros to help demystify the French delicacy. The group learned to whip the meringue to just the right consistency, how to pipe without creating a pointy top, and what to do if your piping isn’t picture perfect.  (Try lifting the silpat mat up and down quickly to even it out and gently tap air bubbles with your finger!)

one pink macaron held in hands on a white plate at matthews restaurant in jacksonville florida
A tray of macarons and macaroons

Matthew's Cooking School offers a variety of classes, focused on specialities that highlight the pastry talents of Chef Rebecca Reed. We'd encourage you to follow her offerings; it's worth the effort to attend. Especially when the take-home tastes as good as her delicious Macaroons... and Macarons.

Article from Edible Northeast Florida at
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