What You'll Learn
By the end of the class, you will:
- Master a successful Italian meringue
- Understand how to shape, and bake, macaron shells precisely
- Learn the technique of “macaronage”
About This Class
If you are obsessed with the stunning French-style macarons you see at bakeries, why not learn to make them at home?
Preparing this delicate cookie means perfecting the crisp shell, making light, sweet fillings, and sandwiching them together for gorgeous results. In this class, you’ll learn the basics of aging egg whites and beating them to exactly the right consistency, piping and sizing perfect circles, how to tell when they’re done, and which fillings work best. There will be a variety of flavor combinations so you can mix and match what you like. You’ll walk away with the confidence to make French macaron in your own home kitchen for years to come.
Menu
Chocolate macarons, salted caramel macarons, raspberry macarons, coffee macarons, pistachio macarons, and more
Details
- Wine included
- Light meal served in class
- Work in teams
- Suitable for vegetarians
- Suitable for gluten-free
- Ages 18+
FAQ
The average duration of our current cooking classes is 2 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
Cancellation Policy
Lori Baker
Lori’s impressive career as a pastry chef began in the teaching kitchens of Johnson & Wales University, where she earned a degree in Pastry Arts. Upon moving to San Francisco, Lori cut her teeth in some of the city’s top restaurants, including Postrio, Bix, Gordon’s House of Fine Eats, Fifth Floor, and Home Restaurant. She then taught for two years at the CA Culinary Academy. Lori may be best known for the beloved Baker & Banker restaurant, which fed hungry San Franciscans for five years beginning in 2009, and its adjacent bakery, which specialized in American desserts and breakfast pastries.
Robin Rodriguez
A Pastry program graduate, Robin Rodriguez is a seasoned professional with over 22 years of experience in bakeries, restaurants, and high-end catering. Teaching is a life-long passion for Robin and she is dedicated to sharing her skills with students so they can confidently pursue their own career paths.