Macaron Workshop

Colorful Parisian macarons are on every baker’s list of desserts they’d love to master. These delicious (and naturally gluten-free) classic cookies are technique driven and can be a bit finicky. Skip the trial and error as Pastry Chef Aaron Clouse guides you to stunning success on your first try! In this three-hour workshop, you’ll learn to make billowy meringue, then master the techniques to fold, pipe, and bake perfect macarons. To finish and fill your cookies, you’ll create rich dark chocolate ganache and velvety apricot Swiss buttercream. We’ll provide containers to transport your little gems home.

Aaron Clouse is a French Trained Pastry Chef with 13 years of experience in the industry ranging from restaurant and bakery development to International Television Competitions. He graduated from the French Pastry School in Chicago in 2012 then moved to Columbus to take over the Pastry team at The Refectory Restaurant and Bistro. In his tenure in Columbus, Aaron has been the Executive Pastry Chef at Lbrands, The Hilton Columbus Downtown, Hollywood Casino, and most recently A&R Creative Group. Chef Clouse has been recognized for his work in several publications and Magazines as well as a Competitor on 3 different Food Network TV Shows and Series.

Host or Publisher Columbus State Hospitality Management Programs