Our first experience of macaron making was an unmitigated disaster—two adults, six hours, 24 flat green discs and a bowl full of inedible ganache, all of which was quickly dispatched to the bin. If ever we try our hands at finicky French patisserie again, we’ll be doing so under the expert guidance of Ricardo Rosas, pastry chef at Fabourg. He’s just started conducting four-hour macaron-making classes at the local chain’s Kerrisdale branch. The day starts with breakfast and some pastry theory, followed by a demo by Rosas. Next, students make and pipe their creations, then enjoy lunch as the shells bake. Afterwards, they assemble the macarons, and eat them. Classes take place every Tuesday, from 10am to 2pm and cost $150 per head, which includes breakfast, lunch, a box of macarons, and a kit to make another batch at home. — Aileen Lalor
Click here for more information or to sign up for classes.
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