Learn to Make Macarons: Chocolate Ganache & Raspberry Confit Online Live Workshop

Two iconic flavors. One technique that will change the way you bake.

On Sunday, May 31,  and Saturday, June 13, from 10 AM to 12 PM PST, join Chef Guillaume Nimeskern for a live, fully hands-on online workshop dedicated to the French macaron: its shells, its fillings, and the technique that ties it all together.

You will make a classic chocolate ganache from scratch and pipe and assemble your macarons in real time, guided step by step.
Chef Guillaume will demonstrate the raspberry confit live during the session; you'll replicate it on your own side, at your own pace, after the class.

Macarons have a reputation for being difficult. Chef Guillaume's job is to prove that wrong.

What You Will Make

• The macaron shells: batter, piping, and baking from start to finish
• The chocolate ganache: technique, texture, and the right consistency for filling
• The raspberry confit: demonstrated live by Chef Guillaume, for you to reproduce at home
• Full assembly: matching, filling, and finishing your macarons like a professional

Your Chef

This workshop is led by Chef Guillaume Nimeskern, a French pastry chef, culinary educator, and the creative force behind Du Fun aux Fourneaux.

Originally trained as a chemical engineer, Chef Guillaume brings a sharp understanding of reactions, textures, and balance to his pastry work. His path to the kitchen started in Montreal, where a small pastry shop sparked a passion that led to a first major challenge: producing 800 lemon meringue pastries for a large-scale event.

After earning his engineering degree in 2014, he chose to follow his true calling. He obtained his CAP Pâtissier (French Pastry Professional Certificate) in 2015, and has since led hundreds of workshops in French and English for private clients, corporate groups, and passionate home bakers.

His workshops combine precision and ease, excellence and spontaneity, always in a warm and welcoming atmosphere. His mission: to make refined techniques approachable, to demystify professional know-how, and to invite everyone to take genuine pleasure in creating beautiful, delicious things.

By joining Pâtisserie Mon Amour, Chef Guillaume brings that same joyful, rigorous spirit to every live session.

On the Agenda

• Warm welcome and quick overview of the macaron method
• Live demonstration of the raspberry confit by Chef Guillaume
• Hands-on preparation: shells, chocolate ganache, assembly
• Live Q&A and personalized tips throughout the session
• Each participant receives a digital recipe card (shells, chocolate ganache, raspberry confit)

Practical Information

- Date: Sunday, May 31, 2026 · 10:00 AM to 12:00 PM PST  / Saturday, June 13, 2026 • 10:00 AM to 12:00 PM PST
- Format: Live online (link sent after booking) 
- Duration: 2 hours · Hands-on 
- Price: $85 per device 
- Language: Taught in English · Bilingual French/English welcome 
- Level: All skill levels welcome 

Cook solo, as a couple, or with a friend on the same screen. One spot covers one household !

FAQ

Do I need any baking experience?
None at all. Chef Guillaume guides you through every step, from batter to assembly. This workshop is designed for all levels.

Is this hands-on or a demonstration?
Hands-on throughout. You make the shells and the chocolate ganache in real time with Chef Guillaume. The raspberry confit is demonstrated live and you replicate it independently after the session.

What ingredients and equipment do I need?
A full ingredient and equipment list is sent to every participant upon registration, giving you plenty of time to shop and prepare before the session.

What is included?
Everything you need: a full digital recipe card covering the shells, the chocolate ganache, and the raspberry confit, plus live Q&A and personalized guidance during the session.

What if I have a food allergy?
Please contact us before booking at contact@patisseriemonamour.com. The recipe contains eggs, nuts, and dairy.