Description
Few pastries are as iconic—or as misunderstood—as the French macaron. In this hands-on class, Chef Tess Kelly demystifies the process and shares the professional techniques she learned working in a French pâtisserie in Paris, guiding you step by step through making elegant, consistent macarons at home.
We’ll focus on mastering classic shells in three flavors—vanilla, pistachio and lemon—with an emphasis on proper mixing, piping and baking for smooth tops and perfect feet. Tess will also introduce you to Swiss meringue buttercream, a baker’s dream filling: silky, stable, less sweet than American buttercream, and endlessly versatile. Once you work with it, you’ll understand why pastry chefs swear by it.
In addition to traditional macarons, we’ll make Grand Macarons—oversized, show-stopping versions filled generously with Swiss meringue buttercream and fresh strawberries and raspberries for a bright, luxurious finish.
This class is ideal for home bakers looking to build confidence with pastry technique, troubleshoot common macaron issues, and learn the small details that make a big difference—all in a relaxed, casually elegant setting.
We’ll make:
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Vanilla, Pistachio + Lemon Macarons with Swiss meringue buttercream
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Grand Macarons with Swiss meringue buttercream, fresh strawberries + raspberries
You’ll leave with polished skills, a deeper understanding of French pastry fundamentals + a boxful of macarons to show off and enjoy!
