Hands-on French Macarons Class and Potluck~!

  • April 5, 2014 · 12:00 PM
  • Erins' Place

Hi All~~I hope you can join us for this VERY fun event~!!


Our fellow foodie and wonderful cook and baker, Erin, has offered to give us a HANDS-ON class on the technique of making FRENCH macarons!  This delightful little creation is a sweet meringue based confectionery made with egg whites, icing sugar and almond powder or ground almonds.  The macaron is traditionally filled with ganache, buttercream or jam....sandwiched between two cookies (or "wafers")......and they are as beautiful as they are delicious~!


This event will be a luncheon SALAD POTLUCK~~Each attendees is to bring a salad that will feed roughly 4-6 people.....also, please bring your favorite beverage for a luncheon.  Make SURE you note in the comments section what you will be bringing so we don't end up with 8 Chicken Salads If I do not see your salad listed I reserve the right to PESTER you until you list...


Erin will provide all the ingredients, a pastry bag and piping tip, written directions and complete instruction for making fabulous french macarons~"Flavors" will most likely be almond shell, pistachio shell and buttercream and ganache fillings.....but she is still finalizing that....There will be enough macarons for each guest to take a few home~!


We will start PROMPTLY at 12:00.  We will enjoy our potluck lunch first and then move into the kitchen and start BAKING .  Fee is $27.50 (about 1/2 off what you would pay for a similar class in town at Sur or In Good Taste~!)....PLUS you get to lunch with 7 other lovely ladies~!!


I am SOOO looking forward to this~!  Hope you can join us!

Below is a picture Erin took of her fabulous macarons....and you can find out more about her at

www.portlandivore.com    She is ALSO an incredible writer/food blogger~!

Jusque la,


Join or login to comment.

  • erinzb

    The basic French buttercream recipe I followed was from the blogger Joe Pastry, but I cut the recipe in half. http://www.joepastry.com/category/pastry-components/buttercream/french-buttercream/ For the strawberry-rhubarb buttercream, I added 1 oz St. Germain, about 3/4-1 cup strawberry-rhubarb jam, and about 1 tsp Rhubarb bitters.

    April 9, 2014

  • jakki

    Erin....what was the name (again) of Rebecca's cake recipe?

    April 6, 2014

    • erinzb

      Joconde biscuit is the almond sponge cake layer.

      April 9, 2014

  • Susan P.

    Had a great time. The macaroons were simple beautiful and tasty

    April 7, 2014

  • jakki

    Erin did an amazing job and is an awesome instructor! Delicious and beautiful little cookies (I bought the rhubarb bitters on the way home!) So nice meeting all the new members and seeing a few familiar faces too......and all the salads were just wonderful! Thank you all for coming out on a rainy day and special thanks for Erin for hosting!

    April 6, 2014

  • Rebecca

    Had a fabulous time becoming enlightened about, creating and consuming the alluring, pastel French macarons. It is an intensive undertaking that shows the dedication of the cook and love of the process. I'm so excited to try them on my own!
    The potluck consisted of many luscious delicacies, made by knowledgable and caring food aficionados. I know we all appreciated such attention to good food!

    April 5, 2014

  • jakki

    Hi All~~I sent the address out a couple of days ago. Please make sure you don't have your account setting set up to block emails~~

    1 · April 4, 2014

  • Miyuki

    Hi all, I'll try making pour vous~ cold Japanese soba (buckwheat noodles) + veggies with sesame ginger dressing. Maybe, some shrimp on the side. Merci beaucoup!

    February 25, 2014

  • Jesslyn G

    I don't see one chicken salad mentioned. Therefore I will bring chicken salad!

    February 22, 2014

    • jakki

      LOL Jesslyn....it will be great to see u again...it's been too long :-)

      February 23, 2014

  • Becky A. J.

    In keeping with the French theme, I will bring Julia Child's Nicoise salad. Alexandra, do you eat eggs and/or tuna? If not, I can leave those items on the side. There's plenty of other good stuff in the version I make to be enjoyed by vegetarians. :-)

    February 21, 2014

    • Alexandra

      Hi Becky, thank you for asking. I eat everything! I only mentioned that my dish was vegetarian in case other attendees might have some food restrictions.

      February 22, 2014

  • jakki

    Rebecca will be bringing a Greek Salad

    February 21, 2014

  • Alexandra

    Hi Everyone,

    This meet up will be my first with this group and I am very much looking forward to it!

    I will bring fattoush to the luncheon. It is vegetarian, but not vegan. Alexandra

    February 20, 2014

    • jakki

      Wecome Alexandra.....I love fattoush...and I will put the finocchiona on the side of my salad as a garnish so it's veggie friendly :-)

      February 20, 2014

  • jakki

    I will bring an Antipasto Salad featuring Olympic Provisions finocchiona~

    February 20, 2014

Your organizer's refund policy for Hands-on French Macarons Class and Potluck~!

Refunds offered if:

  • the Meetup is cancelled
  • the Meetup is rescheduled

Payments you make go to the organizer, not to Meetup. You must make refund requests to the organizer.

Our Sponsors

People in this
Meetup are also in:

Imagine having a community behind you

Get started Learn more

I decided to start Reno Motorcycle Riders Group because I wanted to be part of a group of people who enjoyed my passion... I was excited and nervous. Our group has grown by leaps and bounds. I never thought it would be this big.

Henry, started Reno Motorcycle Riders

Sign up

Meetup members, Log in

By clicking "Sign up" or "Sign up using Facebook", you confirm that you accept our Terms of Service & Privacy Policy