“When Rajeshwari offered the macaron class online, I jumped at the first opportunity. The class size was perfect and she explained everything well. I have made macarons many times after and every time it has turned out perfect!”
- Pratibha Easwaran
Learn how to make the most perfect macarons
If you’ve ever found macarons to be intimidating, and just cannot seem to get them right, then this is the perfect opportunity for you to learn how to master these glorious, finicky French cookies..
How many times have you gone to make macarons, expecting the beautiful feet and a full shell?
Pacing up & down in your kitchen, probably stuck to the oven, staring inside, in anticipation if you’ve cracked it this time?
But instead, ended up with flat, lopsided & cracked shells? Another batch bites the dust…
You’re probably doing everything right…the macaronage & everything but still cannot figure out what the hell is happening?!
Well, macarons are…tricky. They aren’t hard but they seem to have a bit of a temper. There’s a lot that can go wrong when it comes to macarons and this is why a lot of people struggle to make them..
..sometimes it’s not about what you’re doing at all. Maybe it’s too humid. Or the almond meal is too moist.
Or your meringue isn’t at the right consistency or texture? Or it can be your oven.
There are honestly a lot of moving parts when it comes to macarons and a single variation can throw them off.
This is why I’m hosting a live macaron workshop where I’m going to show you my tried & tested method of making the most perfect macarons, with the beautiful feet and a nice clean full shell.
I’m also going to walk you through EVERYTHING that can go wrong when making macarons so that you understand the workings behind it and not only learn but champion them every single time.
Making good macaron is a skill, one that every pastry enthusiast must have. I’m gonna teach you this exact skill so that you’re making the most beautiful macarons in no time, that’s going to leave everybody impressed!
Here’s what you’ll learn:
How to make regular macaron shells (Italian meringue method)
How to make chocolate macaron shells (Italian meringue method)
Gingerbread filling
Orange caramel
Coffee Bourbon ganache
This is a bake along. You’ll get the recipes along with a list of ingredients 3 days prior to the class so you can prepare yourself. However, if you choose not to bake along, that’s okay as well.
Date: 18th December
Time: 5.00-7.00PM (AEST)
There are only 10 spots available for this class. To book your spot, register below.
What people are saying…
“Macarons had always been a bit intimidating- I’ve previously used the French macaron recipe which had often resulted in half a tray of odd shaped and cracked shells. This time I used the Italian method and can report the meringue was a lot more stable and easier to handle! Thanks RJ for your tutorial!”
-Minka MK
“Extremely insightful, professionally conducted, meticulously organized and a lot of fun! You’ll leave her class not just with a smile, but with a great experience and a tummy full of seriously delicious food.”
-Purvi Dugar
“I have done two classes with RJ and they both have been fantastic. Learning whilst doing is such a fantastic opportunity to grow your baking skills and learn tips that you would not pick up just reading a recipe book. My baking since has been so much better because of it. I would absolutely recommend joining one when you can.”
-Aileen Douglas