Nathalie Gourmet Studio Macaron Class, taught by Nathalie Arbefeuille

Posted by vivien | Kuala Lumpur and Selangor | Monday 16 August 2010 1:00 am
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Macaron Class taught by french chef Nathalie who heads Nathalie Gourmet Studio in Solaris Dutamas(near Solaris Dutamas Pappa Rich) We were taught to make 3 kinds of macarons: Chocolate Macaron with chocolate ganache, macarons with raspberry fillings and those with salted caramel fillings. Love the selection, had been wanting to know how salted caramel taste like.

Macaron base has 4 main ingredients: ground almond, icing sugar, egg white and caster sugar. Almond meal + icing sugar which has been broken up in a blender and sieved again to make sure it is airy and lump free.

We start off making a paste using ground almond+icing sugar+cocoa powder+egg white + valrhona chocolate! valrhona is like the Creme de la Mer in the choco-world, with 70% cocoa butter, cost RM100 plus per kg), unlike previous macaron baking with rohani jelani, Nathalie uses a Italian method of making macaron, it is slightly more complicated as it uses a sugar thermometer in certain stage of mixing to ensure the mixture is in certain temperature or range of temperature…


Nathalie showing up how to pipe macaron


pipped chocolate macaron shells, ikea placemat come in handy


piped macaron shells


meringue for salted caramel macaron. Piping caramel coloured macaron shells


Yeah~ we were given some lovely dessert: some profiterole/cream puff lookalike, but with hard sugar glazing; and chocolate mousse with chestnut puree


making chocolate ganache using valrhona chocolate buttons and whipped cream, nathalie shared with us that she uses President brand whipped cream as some other whipped cream contains stabilizers. melting the chocolate button with warmed whipped cream. We also made raspberry jam and salted caramel, this is interesting, didn’t know that you can actually heat sugar, just sugar, no water in a pan, and it will melt and turn into caramel color, bubbling violently.


filling in the chocolate ganache


pretty chocolate macarons


pipping in raspeberry jam


pretty as well


assembling caramel macarons


salted caramel macarons


une, duex, trois flavors


Nathalie Arbefeuille


packing up, each of us got 12 to bring home.

I love Nathalie’s pick of macaron flavor for the class, they are unique(salted caramel ones, with sea salt added)… She have tested that if she further reduced sugar amount by 10g for the macaron shells, the macaron shells won’t hold its shape well, and the texture will be different. There is good balance of sweetness in the macarons, all the filling are not sweet, to balance up with the sweet macaron shells. However, i will probably use French method of making macaron shells which is easier (don’t have to buy sugar thermometer), but will use Nathalie’s recipes for the fillings(salted caramel and chocolate are the ones i’ll probably try to make)

Nathalie Gourmet Studio is an interesting restaurant, only open from 9am – 6pm, closed on Sundays and their menu changes every month!

Post by other blogger:




Have You Cake  and Eat It Too

My previous macaron baking with Rohani Jelani

Website: Nathalie Gourmet Studio

Address: Nathalie Gourmet Studio

Nathalie’s Gourmet Studio

A-4-1-5 Dutamas Solaris,

Jalan Dutamas, 50490 Kuala Lumpur.

Telephone: 03-6207 9572



  1. Comment by Rebecca — August 17, 2010 @ 8:58 pm

    Wow! U actually went for the macaron class! 😉
    Looks good! U can take orders now I hope? hehe

  2. Comment by vialentino — August 18, 2010 @ 5:43 pm

    wow wow….lovely food website….and it is msia food site…nice one….

  3. Comment by Vivien — August 21, 2010 @ 9:20 pm

    Rebecca: I have yet to practice making it, perhaps this national day i might try to make it at home…

    Ya, the restaurant is really nice, their menu changes on the 1st of the month too.

  4. Comment by diyana — August 23, 2011 @ 12:09 am


    very intereesting class but then the class keep fully occupied…:(

    I did make my macs but the problem is the fillings… just to check with you , do you have any idea on any recipes that you might share in which the fillings is not easily melted? TQ

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