June 14, Sunday | 1:30 pm-5:30 pm

Join us for an immersive hands-on macaron workshop with Chef Pierre Chahine, and learn the art and precision behind one of France’s most iconic pastries. From mastering the perfect macaron shell to creating smooth fillings and achieving beautiful finishes, this class is designed for both passionate beginners and experienced bakers looking to refine their technique. Guests will work alongside Chef Pierre to create a colorful assortment of elegant French macarons while learning the secrets behind texture, consistency, piping, baking, and flavor balance.

Throughout the class, students will prepare a variety of classic and contemporary flavors, including Vanilla Bean, Rich Chocolate Ganache, Pistachio, Raspberry, and seasonal specialty variations. Techniques for coloring, flavoring, filling combinations, and proper storage will also be covered, giving participants the confidence to recreate professional-quality macarons at home.

Students will leave with their own box of handcrafted macarons, detailed recipes, professional tips, and the confidence to continue exploring endless flavor combinations at home.

Class has limited spots.

Teens aged 14 and up can register for the class but must be accompanied by a paying adult.

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Chef Pierre Chahine trained at the prestigious Bellouet Conseil in Paris, one of the world’s most respected pastry schools and a top choice among professional pastry chefs seeking advanced training. Led by renowned MOF (Meilleur Ouvrier de France) instructors, the program emphasizes the highest standards of French pastry technique, precision, and artistry. He worked at the former Hôtel Concorde La Fayette, one of Paris’s landmark luxury hotels, known for its large-scale hospitality, panoramic city views, and proximity to the Palais des Congrès.

He opened Délice Macarons in Cranford, New Jersey, with business partner Raja Iqdeimat in 2020, and has since opened a second shop in New York.