**Note: This class is full, but a second class has been added on Saturday, February 8. Click here to register.**
No need to make a trip to France to learn to make these tasty sweet treats. Once you make these simple but finicky treats, you will never buy them again. These traditional sandwich cookies date back to the 16th century and remain as popular as ever.
In this class, we will learn a few pastry techniques, including: folding ingredients, piping perfect rounds and food coloring for the brightest treat. Participants will also make a chocolate ganache filling and will take home more than a dozen macarons.
Chef Marcela Sandoval is BARN’s Kitchen Studio Lead. She has been teaching and volunteer at BARN for more than three years. Before moving to Bainbridge Island in 2016, Marcela spent 18 years accompanying her diplomatic husband around the world. They have lived in China, Zambia, North Korea, Nepal and Tanzania.
Growing up in South Texas to immigrant parents, Marcela’s culinary roots are with traditional Mexican cuisine. She is Cordon Bleu trained, worked in restaurants in DC and Beijing, sold gelato in Lusaka, ran a tapas bar in Pyongyang, trained restaurant staff in Kathmandu and taught cooking to elementary students at the International School of Tanganyika. Marcela’s life experiences are reflected in her cooking.
Photo credit: Pexels.com