Perhaps the most revered macaron of them all hails from Paris institution, La Dureé. Though it started as a small bakery in 1862 on 16 rue Royale, the high-end confectionary is now a chain with shops from New York City to Japan.
Made with Almond Flour, Egg whites, sugar and vanilla, Chef Laura will teach you the technique and patience of making Vanilla, Raspberry, and French Chocolate Macarons.
You will practice making fluffy meringue with a crunchy exterior, a soft filling or ganache or buttercream to create these French cookies.
Coffee and Tea are complimentary. There is wine and beer for sale at our wine bar.
10% off all in store merchandise during class.