Macarons can be kinda tricky. But if you have an expert (aka moi) carefully guiding you through each step, you can easily re-create these delicious confections in your own kitchen! I’ll give you a few of my favorite tips now, though—consider this an appetizer: 1. There is no substitute for well-sifted almond flour. Work out those biceps and sift three times! 2. Your egg whites absolutely must be room temperature. 3. Let your shells dry out until a thin skin develops (Psst! Wanna know why this is important? I’ll save you a front row seat!) Join me for a delightful evening as I demonstrate the art of the French macaron while you sip bubbly. With the participation of volunteers, I’ll walk you through each step of this tricky delicacy: we’ll bake the cookies, play with decorations (hello metallic dust, pink pearls, and sugared hearts!), and get creative with buttercream fillings. Once our macaron shells have cooled, you’ll get to decorate and fill your own, and take home my prized recipe packet! Together, we’ll make even Ladurée drool. I look forward to hosting you!