Don't call them macaroons. These gorgeous, delicate, intricate Parisian macarons have very little in common with coconut macaroons. Parisian macarons are elegant meringue-based confections, sandwiched between a delectable array of fillings that can be anything from bitter chocolate ganache, light-as-air buttercream, and sweet-tart fruit jams. And they are just as beautiful as they are delicious.
In this workshop, our home baker extraordinaire Pim will teach you two principal techniques for macaron shells (French Meringue method and Italian Meringue method) and three elemental bases for macaron fillings (ganache, buttercream, and fruit).
These exquisite little beauties sure are tricky to figure out, but once you master the basic technique in the first half of the workshop, we will turn to more intricate flavor combinations in the second. By the end of the day you, too, will be able to churn them out by the dozens. (Incidentally, the macaron shells are totally gluten-free, made with only almond meal, egg whites, and sugar. Just in case you care about those things.)
You'll get your hands dirty and make your own macarons. We will discuss common faults in macarons and how to avoid (or fix) them. You'll also take home the macarons we make in the class to share with (read: show off to) your friends and family at home.
All CLASSES REQUIRE ADVANCE REGISTRATION, EVEN FOR GIFT CERTIFICATE HOLDERS
Click on an available date to register:
March 17, 2012 (Saturday) 11:00 a.m. - 4:00 p.m. $115 SOLD OUT!
April 21, 2012 (Saturday) 11:00 a.m. - 4:00 p.m. $115
Please review our cancellation policy in case you are not able to attend your scheduled class.
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If the workshop dates don't work for you, if the class is full, or if you'd like to request that another class be added, please email us and we'll do our best to accommodate you.
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Macarons are delicious
, I have tried some at Michel Rostang restaurant, hum...
Strangely the taste different with the coloring? perhaps it is more than color, real ingredients?
Posted by: Spirulina | October 04, 2011 at 07:11 AM
Oh mannnnnnnn! Wish I lived in SantaCruz or you were in NYC!!!!! I wish I could go to your classes!!!
Posted by: Smartypanties | September 25, 2011 at 05:20 PM
these are my favourites and they are always so expensive in the shops!
Posted by: spiralyne | July 04, 2011 at 10:37 AM
Sounds fabulous!
Posted by: Lisa Namnath | July 01, 2011 at 01:49 AM
These macarons are amazing! So yummy. If you carefully follow Chef Pim's instructions, you will have success with these cookies.
What a special treat. And the fillings! Buttercream, chocolate ganauche, caramel...each one more lucious & yummy then the next!
Tip: You can purchase the needed kitchen scale & candy thermometer at Overstock.com. Good selection & prices.
Posted by: Kerry | June 25, 2011 at 07:25 AM
We were lucky enough to sample some of Pim's chocolate macarons, at her marmalade making class, earlier this year. They were so delicious, you had to close your eyes and savor them! I must find out how to make them. Pim's classes are always excellent and a great learning experience.
Posted by: Diane | April 12, 2011 at 08:00 AM