Paris International Cooking School
Macaron and Filling II Workshop advanced level 2

(Above photos were from Macaron and Filling I Workshop (Advanced Level 1).)

In this advance macaron level 2 workshop, students will explore even more advanced macaron techniques (using mostly Italian meringue made with a digital thermometer), as well as more intricate flavouring. Fillings include mint ganache, light butter cream, liquor jelly, mascarpone, cream cheese and more. Students will also learn single macaron (no filling) green tea macaron from Japan and honey macaron from Amiens (in France).

Like all our other Cooking Classes and Workshops, this workshop is fully practical (hands-on). Students are fully involved in this workshop. We don't ask you to just watch the demonstration, prepared to get your hands messy! (Okay, not that messy)

Macaron & Filling II Workshop (Advanced Level 2):
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Students wishing to attend this advanced level 2 Macaron and Filling II Workshop must complete our Macaron and Filling I Workshop (Advanced Level 1).

To enrol into this workshop, you can simply enrol yourself online with our secure website, give us a call or fill in the enrolment form (printed version). (More information on enrolment.)
Workshops are run subject to acquiring minimum numbers. Maximum number of students for this Workshop is 6.

what to bring
Students are asked to bring an apron, two tea towels, food containers (for taking food home) and wear full closed flat shoes.
Students will enjoy the macarons at the end of the workshop.
Please feel free to bring a camera with you if you'd like to take photos of completed work. (We found many students were interested in taking photos of the food they made.)

macaron or macaroon
Macaron and Macaroon are different. Albeit, many shops misspelt the name as macarons when they actually sell “macarons,” and pronounce it wrong. Please refer to Macaron or Macaroon page for the difference.
We will teach you macarons in this workshop.

(Photo by Antony S.)