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 cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
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.