Intro to Macarons Class--January 29th
Macarons are finicky little treats, but we’re here to demystify them! Join our kitchen queen to learn all about meringue, macaronage, and fillings. You’ll get to take home all that you make! This class is for all levels, but geared toward adults. Attendees under 15 must be accompanied by a paying adult.
Good to know: We will be handling liquids that are hotter than boiling water, and working on commercial grade bakery equipment functioning at full speed. We will also be baking with almond flour, dairy, and eggs. We will be working in a kitchen that regularly processes wheat, soy, and nuts (including peanuts, almonds, pistachios, and walnuts).
Macarons are finicky little treats, but we’re here to demystify them! Join our kitchen queen to learn all about meringue, macaronage, and fillings. You’ll get to take home all that you make! This class is for all levels, but geared toward adults. Attendees under 15 must be accompanied by a paying adult.
Good to know: We will be handling liquids that are hotter than boiling water, and working on commercial grade bakery equipment functioning at full speed. We will also be baking with almond flour, dairy, and eggs. We will be working in a kitchen that regularly processes wheat, soy, and nuts (including peanuts, almonds, pistachios, and walnuts).
Macarons are finicky little treats, but we’re here to demystify them! Join our kitchen queen to learn all about meringue, macaronage, and fillings. You’ll get to take home all that you make! This class is for all levels, but geared toward adults. Attendees under 15 must be accompanied by a paying adult.
Good to know: We will be handling liquids that are hotter than boiling water, and working on commercial grade bakery equipment functioning at full speed. We will also be baking with almond flour, dairy, and eggs. We will be working in a kitchen that regularly processes wheat, soy, and nuts (including peanuts, almonds, pistachios, and walnuts).
