Delicate, colorful, and undeniably impressive — French macarons are the crown jewel of the Parisian pastry case. They're also one of baking's most notorious challenges, with a reputation for being finicky, unforgiving, and just out of reach for the home baker. Chef Paul Zang is here to change that. In this hands-on class, Chef Paul breaks down the full macaron-making process step by step, using the Italian meringue technique — the professional pastry chef's method of choice for producing stable, consistent shells with that signature smooth top and perfectly ruffled "feet." You won't just follow along; you'll mix, pipe, rest, and fill your own macarons from start to finish, building a genuine understanding of the science and skill behind every step. You'll work through two elegant flavor profiles — a bright Lemon shell filled with lemon–white chocolate ganache, and a rich Pistachio shell paired with pistachio–milk chocolate ganache — while Chef Paul guides you through the fundamentals of meringue structure, batter consistency, and the art of the macaronnage. Along the way, you'll learn how to troubleshoot the most common macaron pitfalls, so that when you recreate these at home, you'll know exactly what to look for and how to correct it. By the end of class, you'll box up your own handcrafted macarons to take home and share — or keep entirely to yourself. We won't judge. What You'll Learn: Italian Meringue Technique: Understand why professional pastry chefs rely on the Italian method — cooking the sugar syrup to the precise temperature that produces a stable, glossy meringue that holds up beautifully through baking. Macaronnage: Master the most critical — and most misunderstood — step in macaron making. Chef Paul will teach you exactly how to fold your batter to the right consistency, so you never over-mix or under-mix again. Piping, Resting & Baking: Learn the technique behind piping uniform shells, why resting time matters, and how to read your macarons in the oven to achieve that sought-after smooth top and signature feet. Lemon Macaron with Lemon–White Chocolate Ganache: Bright, tangy, and unexpectedly luxurious — the lemon macaron gets an elevated twist with a silky white chocolate ganache infused with vibrant lemon. The sweetness of the white chocolate softens the citrus edge just enough to make this pairing completely irresistible. Pistachio Macaron with Pistachio–Milk Chocolate Ganache: Rich, nutty, and deeply satisfying, this flavor combination is a masterclass in complementary pairing. A smooth milk chocolate ganache folded with pistachio creates a filling that's indulgent without being heavy — the perfect match for a delicate shell. Troubleshooting Common Macaron Challenges: Hollow shells, cracked tops, missing feet — Chef Paul covers the most common macaron mistakes and how to prevent them, so you leave with the knowledge to diagnose and fix problems in your own kitchen. Whether you're a curious beginner or a seasoned home baker ready to finally conquer the macaron, this class delivers the technique, the knowledge, and the hands-on practice to make it happen. Every student leaves with a beautifully packaged box of their own handcrafted macarons. Sign up now — this one is always a sellout!
