Based on the Italian meringue method, which is more technical but always yields perfect results, you’ll learn how to macaroon your paste to get light, crunchy cookies and judge how done they are by touch. You’ll discover there is only one good way of holding your whisk to get a silky GANACHE, and pick up a few little tricks for a can’t-miss ganache filling. In 2 hours and a half, you’ll learn how to make your macaroons a rousing success.
You’ll be taken through each step right to the finishing touches. And we won’t forget to teach you about different types of garnishes like chocolate ganache, pistachios, or vanilla, or raspberries, chocolate shavings or passionfruit…
Enjoy your freshly made creations on the spot… or if you can restrain yourself from devouring them immediately, take them with you to prolong the pleasure. And best of all, it's GLUTEN-FREE!
Stop At:
• Patisserie a la Carte, 9 rue Thimonnier, 75009 Paris France
Sample Menu
• Macarons and Ganache filling