Tired of flying to Paris to stock up on Pierre Hermé macarons? (Aren’t we all.) Then come to The Pantry and learn how to make them at home! Marianna Stepniewski will teach you techniques for making almond meringue, tips for piping perfect little cookies, how to get a tender crumb, and how to achieve those elusive “feet.” You’ll make almond macarons with yuzu buttercream; black sesame macarons with sesame ganache; pecan macarons with salted caramel buttercream; and chocolate macarons with Turkish coffee ganache.
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