Even though macarons have only four ingredients, the method of putting those ingredients together is very precise. We’ll go through the process step-by-step so that you learn how to make this French cookie correctly. We’ll discuss types of fillings including Swiss meringue buttercream and a chocolate ganache.
Space is limited for this event; registration is required. Please use the sign up link below or call (608) 246-4547 to register. Registration opens on April 18 at 10 a.m., two weeks prior to program date.
About the Presenter
Punky Egan earned the title of Certified Master Baker, one of less than 200 in the country, from the professional organization RBA (Retail Bakers of America). Through her 45-year professional baking career, she owned Sucré Patisserie and Dessert Lounge, was a consultant to the baking industry, and a recipe developer. At Madison College, she was the director of the baking program as well as lead instructor. She co-authored 3 cookbooks, wrote baking articles for professional publications, and created instructional baking videos for her baking students. She had a regular baking segment on a local TV station and was even on the Food Network!