If you have already taken the Fundamentals of Macarons with Chef Michael, you are in store for another level of Macaron techniques with this Master Class covering not only a French Meringue based recipe, but a a Swiss Meringue & and a demo on an Italian Meringue based recipe. In this class you will be able to make side by side comparisons on techniques, textures, with upgrades on fillings and finishing including bi & tri swirl decoration along with crystal sugar, a paillete feuilletine ( for a pistachio) a Ganaches, and a Crème brûlée Macaron made with a geuine Crème mousseline.

This is a little bit of a longer class being 2.5 hours in length verses the Fundamentals of French Macarons class which is an hour and a half.

If you want to know everything about making Macarons, this class is for you!