Don your chef aprons, grab your whisks and lets get baking! In this fun and interactive class, you will learn the fine art to making these mouthwatering morsels that are easy enough to be done in your own kitchen! The classic 'Gerbert' or 'Paris Macaron' is a French meringue-based almond sandwich cookie. The celebrated original tea shop Ladurée on the Champs-Elysees in Paris is given credit for the invention of the classic French-style filled macaroon. However the cookies themselves are thought to have actually originated in Italy during the Renaissance. Their name comes from the Italian word “maccherone” meaning fine dough.

Together with our classically trained Pastry Chef Instructor, we will demystify the making of these highly sought-after meringue-based sandwich cookies. Our Pastry Chef Instructor will take you through a detailed demonstration, before you will be guided step-by-step in replicating the process of meringue mixing, otherwise known as 'macaronage', piping, baking, assembling and of course, eating! We will also explore a few flavor profiles and filling variations to make your macarons really stand out from the rest!

Classes are taught by Chef Michael he has been described as a "designer" Pastry Chef, with his experience encompassing wholesale, retail, fine dining restaurants, hotels, off-premise catering and country clubs. Chef Michael has studied in France and holds a certification in Baking Science and Technology from the American Institute of Baking. Chef Michael's approach to food taste philosophy is that the palate should be like a symphony, with no one taste being dominant, more of a wave of tastes, textures and temperature juxtaposed against each other whilst also working in harmony.

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