Paris Montmartre Macaron Making Workshop - Italian Meringue Technique & Take Home 15 Macarons

Make macaron shells
with the chef using Italian meringue

The class begins with a bowl of "tant pour tant" ingredients prepared for each participant. The chef introduces the Italian meringue method, a slightly technical but efficient approach, and also explains other techniques for a full understanding. You will learn essential tips to succeed in your own kitchen at home.

Add your own design with a piping bag and double nozzle

After the macaronage stage, when the batter turns glossy, you learn how to fill a piping bag without waste. The chef first demonstrates piping with a round template, then shows you how to decorate each shell with a unique design using a smaller double nozzle. Designing your own macarons is the highlight of the workshop.

Make ganache and take home 15 macarons

While the macarons bake, the class continues with a demonstration of making raspberry or mango-passion fruit ganache for the filling. Tea, coffee and macarons are served during the class. Each participant takes home 15 finished macarons in a special box and bag.