We all like to eat them but they can be tricky to make. Learn to make French marcarons from scratch that won't deflate or crack and that have the perfect "feet" and an even shell.
DurationWe all like to eat them but they can be tricky to make. Learn to make French marcarons from scratch that won't deflate or crack and that have the perfect "feet" and an even shell. This class also include demo instruction for the fillings: swiss meringue, ganache and buttercream. At the end of class you will leave with a more than one dozen macarons in a variety of flavors and fillings.
This class has a maximum of 7 participants.
All supplies and equipment for this class are included in the price. You simply need to show up ready to learn!
All class sales are final but may be transferred to another individual. If class minimum enrollment is not met with 24 hours prior to the start of class Little Bitts may cancel the class. Participants who have already paid will have the option of payment being returned in full or credit transferred to another class.
We are excited to offer a range of classes from candy, cakes and cookies to breads and baking! To view all of our current class offerings visit our Classes Collection page, where you can read about the upcoming classes and reserve a space online.
Learn to make delicious French macarons in this baking seminar taught by master pastry chef Sandrine Wallace.
We'll teach you all the tricks to a successful macaron, and create several different interesting flavor combos.
The French know how to do it! Learn to make these two pastries in an in-depth 2-day class. The first day we'll prepare the croissant and brioche doughs and spend some time discussing mixing techniques of yeasted doughs.
Couples macaron class: $200 per couple; in this 100% hands-on class, you and your partner will make an ENTIRE batch of macarons and will take home approximately 100 cookies in up to 3 flavors.
Students are presented with the fundamental skills used in bakeries and preparing bakery products. Baking theory is taught and applied including weights and measures, safety, and sanitation. Students will prepare quickbreads, yeastbreads, croissants, cakes, pies, pastry, pastry creams, brioche
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