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 walk you through principal techniques for French macarons and three elemental bases for macaron fillings (ganache, buttercream, and fruit). You will then break into pairs to practice the technique and bake your own.
ADVANCE REGISTRATION IS REQUIRED, EVEN FOR GIFT CERTIFICATE HOLDERS
AGES 13 AND UP ONLY PLEASE
March 8, 2015 (Sunday) 12:00 p.m. - 5:00 p.m. $119 SOLD OUT!
May 23, 2015 (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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