Cooking Class - Classic French Macaron Workshop

Discover the secrets to perfecting crowd-pleasing French pastries in this hands-on course.

Become your own expert Parisian pastry chef with Chef Anna's deft guidance in this hands-on cooking class. She will teach you the difference between a French, Swiss, and Italian meringue, the ins and outs of macaron-making, professional piping techniques, how to keep sugar from crystalizing when cooking, and a few other techniques.

Begin by creating the traditional batter for delicate and airy almond macaron cookies before learning to make Italian meringue buttercream batter. Then, craft your French cookies, starting with chocolate macarons, then vanilla macarons and finally, seasonal macarons with fillings like praline crunch, citrus curd and chocolate ganache.

Guests are welcome to bring wine and beer to enjoy during the class.

  • Minimum Guests 2
  • Maximum Guests 6
  • Meal Courses 3
  • Event Duration 2.5 hours
  • Labels Baking, Beginner, Cookie Decorating, French, Pastry

Reviews guests left for this experience



24 Feb 2022

I was searching around town for a macaron class and came across Cozymeal app, so glad I signed up with chef Anna. She explained well and she had lots of knowledge on the topic. i felt comfortable enough around her kitchen and enjoyed the class. Thank you, Anna! my macarons come out delicious.

Reviews guests left for other experiences with Chef Anna



11 Apr 2022

Chef Anna was a delight and the class was so much fun. My family enjoyed learning the process for making light and flaky croissants that also happened to be absolutely delicious! So much fun!!!

Reviews Chef Anna received outside of Cozymeal



24 Jan 2022

I love Anna's style of teaching! She shows you exactly what you need to do and then lets you practice. Perfect balance of hands-on teaching without micromanaging. And that girl can COOK!

Meet your chef

Chef Anna Shot
Chef Anna Verified chef
Food safety certified

Chef Anna began her career creating French pastries before moving to Germany and starting up a bakery where she offered American treats. She eventually transitioned to traditional breads and spent five years managing a bakery in Central Texas. Her curiosity for science helps her understand her creations and improve her recipes. Chef Anna believes anyone can learn to create fabulous baked goods and enjoys demystifying the process for her students.

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Certified Chefs

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