French Macarons
*The event has already taken place on this date: Thu, 08/27/2015
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Macarons, not macaroons. The classic French confection hit the US popular food scene around 2010, popping up in bakeries and restaurants across the country. You can find them frozen at grocery stores, on virtually on every food blog in existence and under glass lids at most coffee shops. Though their popularity has since waned, they are still among the top requested desserts for events. Classics will never go out of style. In this course you will learn a short history of the macaron followed by step-by-step instructions and demonstration on how to make your own macaron shells from start to finish. You will also learn how to make three different fillings and practice assembling, decorating and packaging the finished cookies. About the teacher:Mallory Ferland is a chef and photographer specializing in sweets and food styling. She has been working in food photography for over seven years and owned her own catering and dessert business in Sao Paulo, Brazil for three years. She is currently working as a freelance chef and photographer in Rochester.
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