French Macarons 101

Start 2024 off with a bang by mastering French Macarons!

In this introduction-level class, I will go through the basic fundamentals of French Macarons and how to achieve the perfect cookie that is chewy in the center with a slight crunch as you bite in. We’ll also learn my favorite vanilla buttercream recipe and all my tips for filling just the right amount.

A “nice to know” tip… Macarons are best stored in the freezer so this means you can make them well in advance for any gathering.

What you will learn:

  • How to make macarons with the French Meringue method
  • Tips and tricks for mastering your macarons
  • How to change up the flavor of your macarons for any occasion!

What’s Included:

  • Recipe for macarons and a delicious creamy vanilla buttercream
  • Make ahead and storage tips
  • A tips sheet on the French Meringue method for you to keep and refer back to whenever you need
  • A pass to the live class on Zoom
  • Lifetime access to the recording and recipe through an online portal
  • A Facebook community group of bakers from around the world to ask any follow up questions

Special Equipment Needed:

a scale- optional but highly recommended as this is the best way to make macarons!, a mixer- stand or hand both work, piping bags, large round piping tip (8-10mm in diameter, Ateco 804/806, Wilton 1A), and 8-10mm tip- Ateco 804/806 or Wilton 2A (for filling), silpats or parchment paper. Check out all of my favorite Macaron recommendations here: Molly’s Recommendations

Ingredients Needed:

egg whites, granulated sugar, ground almonds (meal or flour), powdered sugar, unsalted butter, milk (any kind), vanilla extract


Fri Jan 12


7:00 pm - 8:30 pm

Local Time

  • Timezone: America/New_York
  • Date: Sat Jan 13
  • Time: 1:00 pm - 2:30 pm



Zoom Meeting

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