Mon. Jun 8, 2020 at 2:00pm PDT
All Ages
Price: $25.00
All Ages
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Event Stats
Price: $25.00
All Ages
Event Description

Our NEW series of Digital classes now allow you to keep learning with us from the comfort of your own home at your own pace! Classes are pre-recorded, so no need to worry about a delay, or missing out on vital information. Registrations for MEAL KIT classes close 72 hours prior to class for ordering purposes. NO KIT registrations open until 1:30pm PST on day of class.

Macarons!  You love them, we love them and now you can learn to make them whenever your little heart desires.  There are a lot of techniques, tips and tricks we will show you in this class and you might even have enough to share with your loved ones...after you 'taste and taste and taste your creations.  You know, quality control!

You will receive an email on the 'day of class' with the video(s) and recipe packet with ingredient list and equipment we suggest for whether you have purchased a meal kit for pick-up at the shop on the day of class from 2-6pm or decide to shop on your own.

Please note, substitutions or allergy requests are not included in the meal kit option (please make appropriate subs at home) Thank you for understanding!

Ingredients needed if NO kit option is purchased:

165 g Almond flour

165 g Powdered sugar

¼ t Salt

5 g Powdered egg white

150 g Granulated sugar

115 g Eggs whites (older is better)

3g Cream of tartar

Food coloring optional

Ganache: 1 part dark or milk chocolate, 1 part hot cream (whether it's a cup or a gallon, one for decide) You might start with a cup.  :-)

Swiss Butter Cream: 

16 oz sugar

8   oz pasteurized egg whites

Pinch salt

24 oz butter room temp

Optional: jams, jellies, nut butters, nutella....etc.

Recommended Equipment: Stand mixer with whip, No stand mixer? No worries! You can alternatively use a hand mixer and a bowl or a bowl and whisk. If you whipping by hand, it's doable, but it will take time, Food Processor or Blender, strainer/sifter, Large mixing bowl, spatula, 2 pieces parchment paper (you could use a silpat, but we STRONGLY recommend parchment), 1-2 sheet trays, piping bag or large ziplock, large (806/1/2 inch)round piping tip, or the white adaptor tip that comes with the small Wilton piping set. A snipped corner/end of the bag will also work, but the cookies may not be perfectly round.



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Portland's Culinary Workshop 807 N Russell Street
Portland, OR 97227
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Dana V

Elizabeth S

Valerie O

Janet B

Melissa M