Meringue, ganache and colour; 24 macarons in three hours.
You will practise step by step the most critical stages of macaron making: the “macaronage” (folding), piping and resting. You will prepare three different ganaches (chocolate, raspberry, pistachio) and fill and box 24 macarons.
Macaron making is a delicate process; so the group is kept small and each participant gets a separate scale.