There are two tried and true ways to make a macaron, and three different meringues, but what are the differences, and which do you prefer? Join Heather Newton in class where she will address the pros and cons of all three meringues (French, Swiss and Italian) and break down the best application for each of them, and when it makes more sense to use one instead of another. You’ll make two types of French-style macarons, one with a buckwheat Flour Shell and black sesame Swiss buttercream with a sour cherry center, the other with a cornmeal shell and lemon elderflower Swiss buttercream with a rhubarb jam center. You’ll also make two kinds of Italian-style macarons, one with vanilla bean Swiss buttercream and a raspberry jam center, the other with Nutella Swiss buttercream and a dark chocolate ganache center.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.