As promised, I am writing a follow up to my blog two weeks ago regarding the macaron class, taught by Dan Tang of Sugar Philly, that I attended at COOK last weekend.

Let me start out by saying that the class was well worth the money.  It was a small class, about 15 people, which created an intimate setting and allowed for questions and conversations. Everyone in the class was excited to be there, and each had a unique reason as to why they love macarons.

We walked in, were greeted and shown to our seats.  Right as we sat down, we were offered a glass of white wine and ice water and waited for the class to begin.  As the kitchen filled up, Dan Tang went around introducing himself.

Throughout the class, we learned tips for making the macaron process a bit easier, but what I learned most from this class is that it takes a real professional to make a perfect macaron — and Dan Tang’s macarons are just that: perfect.  Dan made our class chocolate ganache, lemon curd, orange blossom and hazelnut macarons over the course of two hours, and I loved every minute of it.

At the end of the class, we looked around the room at all of the books and cooking utensils for sale and were handed a bag of macarons for our walk home.

Here are some pictures:

Have a great holiday weekend!

— Lindsay Gruen, digital account executive