Macaron Class

About

Make these delicious, delicate and iconic cakes! Use your skills to create special gift boxes or impress friends with wonderful colourful party spreads!

In this class you will: –

– learn the process of making the macaron ‘batter’ and Italian meringue to produce the perfect macaron shell

– be taught the art of hand piping macaron shells – and practice your technique by making 40 macaron shells and fillings

– mix and create different macaron fillings using French butter cream and chocolate ganache

– see, understand, and learn the necessary delicate skills and processes that make the perfect macaron

You will make, bake and take home: A total of 40 macarons of different flavours that you have created – fantastic for gifts or for home freezing for later!

Your teacher: Antonia Barrett trained at Leith’s School of Food and Wine before working at The Pig hotel group and Hugh Fearnley-Whittingstall’s River Cottage, where she developed a love for the garden-to-kitchen concept. She went on to head up the pastry section at Open Bakery and stayed local - now working as a pastry chef at Brighton College.