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 pistachio macarons with cassis buttercream; lemon macarons with lemon curd and Italian meringue; rhubarb macarons with mascarpone filling; and chocolate macarons with Kashmiri garam masala chocolate ganache.
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