Join Chef Emily as we step outside of the French patisserie and explore the Italian roots of the macaron. In this class, we shift our focus from the delicate, sandwich-style cookies of France to the almond-forward traditions of Italy.

You’ll learn how Italian macarons differ in texture, structure, and technique—often featuring a heartier almond base, a chewier bite, and a more rustic elegance. We’ll cover meringue methods, proper folding, piping techniques, and how to achieve that signature crisp exterior with a soft interior. Along the way, we’ll discuss flavor variations inspired by classic Italian ingredients.

Perfect for bakers ready to expand their macaron mastery beyond the French standard.