Winter Macarons

Gem-like Macarons

Gem-like Macarons

It is widely believed that the macaron was introduced in France by the Italian chef of queen Catherine de Medici during the Renaissance. The typical Parisian-style macaron is a meringue-based cookie sandwiching a ganache, buttercream or jam filling.

Cara Griffin of Sift Bake Shop will be back to the Farmhouse Kitchen teaching how to create the delicious winter-seasoned macarons, from chewy shell to delectable filling. This is a hands on class and each participant will take home some of each flavor created.

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