Classic French Macarons
Be transported to the whimsical patisseries of Paris as you learn how to create the irresistible classic French Macaron!
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. Class 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 most importantly enjoying! We will also explore different filling variations and what it is about these delicate confections that make them so special.
No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the baking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing). You will work with other students in groups of 2-4. Please arrive 15 minutes early to check in, especially if you’re part of a large group.
Chef Shannon, originally from Buffalo, NY, studied pastry and baking arts at the Institute of Culinary Education. Over the past decade, she has built an extensive background in various culinary environments, working in bakeries, restaurants, resorts, and private clubs. In November, Shannon made the move to Denver to take on the role of pastry chef at a local bakery, where she specializes in French croissants and pastries, with a particular focus on pâte à choux.
What Chef Shannon loves most about baking and pastry is the opportunity to explore a wide range of flavor profiles while staying true to the classic integrity of traditional techniques. Her absolute favorite dessert is the classic éclair, though she enjoys putting a twist on it with creative flavors like coffee or citrus.
Drinks are available for purchase from the venue and are NOT included in the ticket price. Outside drinks are not allowed. 21+ only. There is a free parking lot on the corner of 36th Street and Brighton, adjacent from the hotel.
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