Macarons are one of the most finicky pastries in France. It took me months of trial and error to perfect my recipe, and I've since made more than 500,000. Classes are limited to 8 guests, each with their own baking station, in my Carmel garden or indoors depending on the weather. We start with what makes a great macaron, then make them from scratch with almond flour, egg whites and sugar - naturally gluten-free! You'll learn how the macaronage should look, pipe your own shells, see how a properly cured shell should feel before baking, and fill them with handmade fillings. All the tips, tricks and common pitfalls are covered so you can bake beautiful macarons at home. About 2 hours, and you'll take home a dozen plus the recipe. Macaron Kit available for purchase - includes a silicone baking mat, piping tip, macaron piping bag, buttercream piping bag and recipe. Once you book, message me and I will have a kit ready the day of your class.