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“My pet peeve? Lopsided Macarons. It seems almost an insult to the French and the ones you are serving it to. French Macarons are part of a country's culture, if you're going to make it, make it right, honor the origins of the recipe.”

Chef Kitt Villasis - Corbin

Enroll Here:

Macaron Masterclass

August 22

Sunday, 1pm to 4pm


If La Patisserie is the most photogenic pastry shop in St. Louis, the French Macaron is the most photogenic sandwich cookie that made their way from the  patisseries of Paris to take over the world.

Chef Kitt's Macaron Masterclass will help you understand the fundamentals of how to make this finicky cookie.  Learning from the the original recipe in Ladureé in Paris, moving around the world taught her this cookie should be made with many considerations in mind.  From temperature, to humidity to filling and storage.  Living in the Midwest, she spent the first few years mastering the best technique and balance of ingredients to make her recipe successful - after more than a hundred attempts.

In this three hour session, you will learn the 2 recipes, the macronage technique, filling and storage. As well as trouble shooting.

At the end of the session, you can also ask Chef questions.

What you will need:

-A stand or hand held mixer.

-A large bowl



What will be provided:


-2 Full size teflon baking sheets

-Macaron Templates

-piping bags and tips

-packaging when you take home your baked macarons

-snacks and drinks


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