Service Description

Sweets made from a “flour” of ground almonds were some of the earliest pastries. They’re found wherever almonds are grown, from North Africa into eastern areas of Europe. Originating in Venise, Italy during the Renaissance, they can be traced all the way back to 791 in Cormery, France. Many French villages made it their specialty. And now you can discover the secrets to making these crispy, melt-in-your mouth, rich but delicate treats while dispelling all the scary "that's too hard!" myths you've heard. You will learn how to avoid all the potential and common mishaps so that you, too, can consistently WOW your friends and family with your prowess! Classes take place in my spacious and bright home "laboratoire" (aka kitchen). You will Learn: • One meringue method, Italienne (the safest because the egg whites are cooked; and the most reliable and consistent results) • 3 fillings (dark chocolate, salted caramel, praliné, seasonal fruit, etc; to be determined) • The importance of each ingredient • “Tant pour tant”-the ratio of dry ingredients to each other • "Macaronage" -the macaron-specific mixing method • How to use a piping bag • “Croutage” -the drying of the shells • How to best bake your shells • How to fill your shells • How to store your macarons (if they last more than 10 minutes!) • Plus lots of French terminology and pronunciation, jokes and stories You don’t need to bring any materials or ingredients. Wear comfy shoes! I will provide coffee, water, juice and champagne (but of course!) You will depart not only with your fabulous macarons, but also your class packet so that you can refer to it when you make more at home! Remember you can contact me any time to ask questions and troubleshoot!

Cancellation Policy

To cancel (for a refund) or reschedule, please contact me at least 72 hours before the start of class.

Contact Details

• Mooresville, NC, USA

  donnappetit247@gmail.com