French Macarons, March 2024
Join pastry chef and owner, Meredith Mortensen, for an evening of sugary goodness. Not to be confused with the coconut filled, American macaroon, French macarons are naturally gluten free, light and airy, but can be oh so tricky! We'll teach you all the tricks to a successful macaron, and create several different flavor combos.
What to Expect:
Registration fee includes all materials, ingredients, instruction and equipment.
Students will each take home a box of macarons at the end of class.
Kids age 10 and up are welcome to attend this class.
Items made are gluten free, but we will be using sugar, butter, eggs and almonds.
CLASS DATE: Saturday, March 2nd, 10 am - noon
About our instructor:
Meredith has called Portland home for the past 15 years, where she has been the pastry chef at Carafe Bistro, and Baking and Pastry Instructor at the International Culinary School at the Art Institute of Portland. Prior to moving to Portland, she worked her way across the US; from No. 9 Park and Flour Bakery in Boston; to The Home Ranch in Colorado; and Daniel Boulud Brasserie in Las Vegas. Meredith holds a BA in International Political Economy from The Colorado College, and a Patisserie Diploma from Le Cordon Bleu, London.
Join pastry chef and owner, Meredith Mortensen, for an evening of sugary goodness. Not to be confused with the coconut filled, American macaroon, French macarons are naturally gluten free, light and airy, but can be oh so tricky! We'll teach you all the tricks to a successful macaron, and create several different flavor combos.
What to Expect:
Registration fee includes all materials, ingredients, instruction and equipment.
Students will each take home a box of macarons at the end of class.
Kids age 10 and up are welcome to attend this class.
Items made are gluten free, but we will be using sugar, butter, eggs and almonds.
CLASS DATE: Saturday, March 2nd, 10 am - noon
About our instructor:
Meredith has called Portland home for the past 15 years, where she has been the pastry chef at Carafe Bistro, and Baking and Pastry Instructor at the International Culinary School at the Art Institute of Portland. Prior to moving to Portland, she worked her way across the US; from No. 9 Park and Flour Bakery in Boston; to The Home Ranch in Colorado; and Daniel Boulud Brasserie in Las Vegas. Meredith holds a BA in International Political Economy from The Colorado College, and a Patisserie Diploma from Le Cordon Bleu, London.
Join pastry chef and owner, Meredith Mortensen, for an evening of sugary goodness. Not to be confused with the coconut filled, American macaroon, French macarons are naturally gluten free, light and airy, but can be oh so tricky! We'll teach you all the tricks to a successful macaron, and create several different flavor combos.
What to Expect:
Registration fee includes all materials, ingredients, instruction and equipment.
Students will each take home a box of macarons at the end of class.
Kids age 10 and up are welcome to attend this class.
Items made are gluten free, but we will be using sugar, butter, eggs and almonds.
CLASS DATE: Saturday, March 2nd, 10 am - noon
About our instructor:
Meredith has called Portland home for the past 15 years, where she has been the pastry chef at Carafe Bistro, and Baking and Pastry Instructor at the International Culinary School at the Art Institute of Portland. Prior to moving to Portland, she worked her way across the US; from No. 9 Park and Flour Bakery in Boston; to The Home Ranch in Colorado; and Daniel Boulud Brasserie in Las Vegas. Meredith holds a BA in International Political Economy from The Colorado College, and a Patisserie Diploma from Le Cordon Bleu, London.