Cooking Class: Crafting the Classic French Macaron
Wed, May 1st at 12:00PM
Sat, May 4th at 5:00PM
Sat, Jun 1st at 6:00PM
Thu, May 2nd at 12:00PM
In this hands-on cooking class with Chef Anna, you'll learn the skills and techniques for making classic French macarons to become your own Parisian pastry chef. She will teach you the difference between a French, Swiss and Italian meringue, before going over the ins and outs of macaron-making, including professional piping techniques, how to keep sugar from crystalizing when cooking, and other important techniques. To kick off your macaron-making workshop, you'll first create the traditional batter for delicate and airy almond macaron cookies before learning to make Italian meringue buttercream batter. Then, she will guide you through the process of crafting your dainty French cookies, starting with chocolate macarons, before moving on to vanilla macarons and finally, seasonal macarons with fillings like praline crunch, citrus curd and chocolate ganache.
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Traditional French Macaron Batter
With almond meal, powdered sugar, egg whites and granulated sugar
Italian Meringue Buttercream Macaron Batter
With butter, egg whites and granulated sugar
Chocolate Macarons
Vanilla Macarons
Seasonal Macarons
Seasonal Fillings
May include
Praline crunch
Chocolate ganache
Fruit compote
Citrus curd
- Minimum Guests 2
- Maximum Guests 6
- Event Duration 2.5 hours
- Activity Level
Activity Level
- LabelsBeginner, French, Baking, Pastry, Cookie Decorating
Classpop! Guest Reviews for other experiences with Chef Anna
Heather
25 Mar 2022
Chef Anna is a wealth of information and she makes baking fun. I throughly enjoyed my time with her and our family enjoyed the baked goods I brought home.
Outside Reviews for Chef Anna
Bridget Berger
18 Jan 2022
Chef Anna is wonderful! Her teaching style was fun, informative, and engaging. We learned so many useful tips and techniques and her desserts were incredible! I highly recommend her classes to anyone in the Las Vegas area!
Chef Anna began her career creating French pastries before moving to Germany and starting up a bakery where she offered American treats. She eventually transitioned to traditional breads and spent five years managing a bakery in Central Texas. Her curiosity for science helps her understand her creations and improve her recipes. Chef Anna believes anyone can learn to create fabulous baked goods and enjoys demystifying the process for her students.
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