In this class, you'll learn the art and science behind making French macarons (ma-ka-rohns), including all the best tips and tricks to manage these finicky delights. Elizabeth will teach you how to make macaron shells, as well as demonstrate how to make popular fillings. Students will have hands-on experience making and filling macarons and will go home with step-by-step instructions, including the recipe, troubleshooting guide, and equipment list, and approximately 2 dozen macarons!
Please note that participants will work in pairs for the class. If you purchase a single ticket you may be paired with another guest.
Appropriate for 16+ years old.
Must not have nut allergies (we work with almond flour).
About the instructor:
Elizabeth Berman is owner of Small Oven Pastries, a small-batch bakery located in Shelburne, Vermont, that specializes in Parisian-style macarons, meringues, and other bite-sized delights. Always obsessed with the balance of creativity and science in baking, she found her match in making French macarons, a deceptively simple recipe that has achieved cult status for a reason. A recovering academic, Elizabeth is excited to be back in the classroom sharing her obsession with others – she truly believes anyone can make macarons!
Our facility is BYOB.
Class has a maximum of 12 students and a minimum of 6. Classes may be cancelled 4 days ahead of time if minimum is not met. Tickets are refundable up to 7 days before the event.
If interested in a scholarship, please contact us at [email protected] or (802) 434-3445.