Don't call them macaroons with an "ooh." These gorgeous, delicate, intricate Parisian "macarons" with an "own," 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 as beautiful as they are delicious.
In this macaron cooking class, our baker extraordinaire Chef Maggie Cattell 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 macaron 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.
ADVANCE REGISTRATION IS REQUIRED
November 22, 2014 (Saturday) 11:00 a.m. - 4:00 p.m. $119 SOLD OUT!
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!
Chef Maggie Cattell is a graduate of the California Culinary Academy. She has worked in Paris with renowned Chef Christian Constant at restaurant Le Violon d'Ingres (one Michelin Star) as well as with Chef Douglas Keane at Cyrus Restaurant (two Michelin Stars) in Healdsburg, California. Maggie teaches private and public cooking classes, consults in sustainable food practices, and works to excite and educate the community about healthy food and fine cooking.
Please read our cancellation policy in case you are not able to attend your scheduled class.
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