Macarons feel fancy, but this class keeps it practical. You’ll work on macaron shells using the Italian meringue method, plus a chocolate ganache filling and a homemade jam option, all in about 90 minutes in central Paris. It’s a hands-on cooking session with a small group size, so you’re not just watching from the sidelines.

What I like most is how much time you spend doing the key steps yourself, with instructors like Gaby, Edwardo, and Eduardo guiding you step by step. Second, the class ends with a proper tasting—your macarons with coffee or tea included—so you can judge texture and sweetness, not just admire the tray.

One thing to consider: this is non-refundable and can’t be changed, so make sure your plans are firm before you book. Also, it’s brief, so if you’re hoping for a super deep, multi-session baking project, you’ll want to manage expectations.

Key takeaways before you go

• Italian meringue shells: you learn the piping and the method behind successful results
• Ganache + jam pairing: choose chocolate or a homemade jam filling to mix and match
• Small group size (max 7): easier to get hands-on attention while you practice
• Coffee or tea with your macarons: you taste what you made while it’s still fresh
• Supplies are provided: ingredients, tools, and an apron mean less hassle for you

Getting to the class near Faidherbe-Chaligny

The class meets at 22 Passage du Génie (75012 Paris), and it’s close to the Faidherbe-Chaligny metro. That matters because the hardest part of cooking classes in Paris is often simply arriving on time. This location keeps your travel friction low, so you can focus on baking instead of rerouting through the city.

You’ll use a mobile ticket, and the activity ends back at the same meeting point. The total time is about 1 hour 30 minutes, so think of it as a focused workshop rather than a long outing. Wear comfortable clothes you don’t mind getting flour or sugar on. Even with an apron provided, macarons are a messy craft in the best way—tiny circles of batter, quick piping, and a kitchen workflow that moves fast.

A quick practical note: alcohol is not included. If you like to unwind with a drink while cooking, plan to keep this one non-alcoholic and choose your aperitif later nearby.

The macaron lesson plan in plain language

Macarons can look like a cookie, but they’re more like a careful formula. Here, the structure is clear, which is exactly what you need for something delicate.

You start with a short intro and a fun prompt about where macarons come from. It’s not just trivia; it sets the stage for why the technique matters and why French pastry traditions spread the way they did.

Then the session moves through three core stages:

Filling: chocolate ganache and the tricky part

First you make a ganache (chocolate) filling. Ganache sounds simple, but the “tricky part” is usually the balance—getting the texture right so it pipes or spreads neatly, not runny or grainy. The class teaches you that critical step, and you’ll understand why small changes in handling can affect the final result.

Shells: Italian meringue method, piping, and success tips

Next comes the most important part: the shells. You’ll use the Italian meringue method, and you’ll practice piping while learning how to set yourself up for success. Italian meringue is known for being stable, but stability still depends on timing and technique. That’s why the coaching here matters—this is not a walk-through where you only observe.

If you’ve ever wondered why some macarons develop smooth tops while others turn out cracked or uneven, that’s the type of thinking this part of the class encourages. The goal is to help you make repeatable choices, not just copy a one-time demo.

Finishing: pair shells with ganache and/or jam

Finally, you pair the shells with your fillings: ganache and/or a homemade jam. You’ll bake with the small group, then finish by assembling your macarons. Some people prefer classic chocolate; others like the fruit edge that jam brings. The nice part is you get to taste your own combinations, so you can see what sweetness level you enjoy most.

A small but valuable detail: you’re baking with others in the class, which keeps the workflow moving. You’re not waiting around while the instructor does everything.

What the tasting is really like (and why it helps you learn)

When the macarons come out, the class doesn’t end with a photo op. You taste them with coffee or tea included. That’s a big deal for learning because macarons are all about subtle texture.

Here’s what you can pay attention to as you eat:

• Shell texture: do they feel crisp on the outside and tender inside?
• Filling balance: is the ganache soft and smooth, or does it feel too heavy?
• Assembly evenness: do the shells pair in a way that looks good and eats well?

You can also take as many pictures or videos as you want, which is great because macarons are visually tricky. Seeing your own piping attempts later can help you spot what you’d tweak next time.

One more thing: you may leave with a take-home recipe, which is key if you want to recreate what you did without guesswork. Baking at home is where the real learning happens, and a written guide cuts down on trial-and-error.

Small-group baking with instructors named Gaby, Edwardo, and Eduardo

The class is capped at six guests (and the overall maximum is seven travelers). That size is ideal for learning piping and shell technique, because you can actually get corrections.

Instructors like Gaby, Edwardo, and Eduardo are repeatedly mentioned as patient guides who explain step by step and make sure you practice the technique, not just watch it. When you’re dealing with meringue and piping, practice is everything. The difference between a good batch and a disappointing one often comes down to tiny movements and timing—exactly the things you can adjust with live coaching.

Also, a small group means the kitchen setup feels more personal. You get the feeling that the space is meant for teaching, not for mass production. And for families, that matters: at least one class experience included children who worked on macarons and enjoyed eating them later the same day.

A possible drawback of a small class is that it still moves quickly. You’ll cover multiple steps in 90 minutes, so come ready to focus. This isn’t the kind of activity where you can chat for 30 minutes and still expect perfect shells.

Price and value: what you get for $138.77

At $138.77 per person for roughly 1 hour 30 minutes, the price may feel like a lot if you’re comparing it to casual food tours. But this isn’t a sightseeing activity—you’re paying for structured instruction plus supplies.

Here’s the value math based on what’s included:

• Ingredients, tools, and an apron are provided (so you’re not buying baking equipment just for a class)
• Coffee and/or tea are included
• You learn and assemble multiple components: shells + filling(s)
• You bake as part of the class, then eat what you made

What’s not included is alcohol, so don’t plan on that being part of the experience.

Also, the class uses a mobile ticket, and you’re near public transport, which reduces the hidden costs of time and transit. When you tally all of that—supplies, time, instruction, and the included drink—the price starts to make more sense for a short workshop in Paris.

One final reality check: because the booking is non-refundable and non-changeable, treat this as a committed plan. If your schedule is flexible, another baking option might be smarter.

Where this class fits best in your Paris trip

I’d put this macaron class in your schedule when you want something hands-on, not another line and another museum room. It’s a great fit if:

• you’re a foodie who wants a skill, not just a meal
• you want a small-group activity with personal coaching
• you like the idea of taking something practical home (the technique and the recipe)
• you’re traveling with kids who can follow steps and enjoy tasting their work

It’s also a smart pairing with nearby neighborhood wandering afterward. Once you’ve baked in central Paris, you’re already in a food mindset. You’ll likely want to walk, taste, and compare what you made to what you see in bakeries.

Who should skip it? If you’re after a long, full-day culinary experience or you only want to drink, socialize, and snack, you might feel the class is too focused. This is a workshop built around making macarons, not a hangout.

Tips to help you nail the session

You can’t control the meringue weather in Paris, but you can control your prep.

• Arrive a few minutes early so you’re not stressed before you start. Shell work does not tolerate rushing.
• Wear something comfortable. You’ll be in a kitchen and handling sticky ingredients.
• Be ready to practice. The best results come when you follow the guidance and try the steps yourself.
• Take photos early and often. Seeing your piping and assembly before you bake helps you understand what changed.
• Plan on tasting thoughtfully. Don’t rush the final bite—use the coffee or tea to slow down and evaluate texture.

And remember: macarons are meant to be delicate. If your first batch at home isn’t perfect, that doesn’t mean you failed. It usually means you need one more round of timing practice—exactly what this class is designed to teach.

Should you book Ohlala Macarons in Paris?

If you want a small, hands-on French baking class that teaches you the key steps behind Italian meringue shells, chocolate ganache, and homemade jam pairings, this is a strong choice. The included coffee or tea and the chance to taste what you made add real value, and the small group size helps you get corrections while you practice.

Just be sure your schedule is locked in before you book, since it’s non-refundable and non-changeable. If that works for you, you’ll walk away with a new skill, a tray of macarons, and a recipe you can actually use again.

FAQ

How long is the macaron class?

It runs for about 1 hour 30 minutes.

Where does the class meet in Paris?

It meets at 22 Passage du Génie, 75012 Paris, France.

Is the meeting point near public transportation?

Yes. The meeting point is near the Faidherbe-Chaligny metro.

How many people are in the group?

The class is capped at six guests, with a maximum of seven travelers.

What will I learn to make?

You’ll learn to make macaron shells, prepare a ganache filling, make piping for the shells, and pair the shells with ganache and/or a homemade jam.

What method is used for the macaron shells?

The class uses the Italian meringue method for the shells.

Is coffee or tea included?

Yes. Coffee and/or tea are included, along with tasting your macarons.

Are ingredients and tools provided?

Yes. Ingredients, tools, and an apron are provided for use during the experience.

Can I take photos or videos?

Yes. You’re welcome to take as many pictures or videos as you want.

Is alcohol included?

No. Alcoholic beverages are not included.