French macarons look simple until you try to make them. The shells must be smooth, the meringue firm but not dry, and the piping steady. This 90-minute Paris cooking class takes you through those tricky steps instead of merely handing you a finished pastry.

I like the small group size, capped at seven, and the fact that you do the work yourself. I also like the useful flavor pairing: chocolate ganache plus raspberry-style jam gives you two different fillings to taste. The main drawback is price. At $138.77 per person, this is a costly way to spend an hour and a half, especially since the class does not include a full meal or alcoholic drink.

Key points at a glance

• Italian meringue method: You learn the more technical shell-making method, including piping and baking.
• Chocolate ganache and jam: The filling lesson covers a tricky ganache, with jam available for another flavor.
• Small central Paris class: The room takes no more than seven people, allowing hands-on practice.
• Coffee and tea included: You eat the finished macarons with a hot drink at the end.
• Named instructors: Gaby and Eduardo are associated with teaching the class, with particular praise for Eduardo’s clear, friendly instruction.
• Easy metro access: The meeting point is at 22 Passage du Génie, near Faidherbe-Chaligny station.

Making macarons at 22 Passage du Génie

The class meets at 22 Passage du Génie in the 12th arrondissement, a short walk from the Faidherbe-Chaligny metro area. This is not a grand pastry school with a formal dining room. It is a smaller cooking space, which helps explain the personal feel of the session.

You begin with a brief introduction to macarons and their origins. That opening matters because the pastry has a complicated story, with versions linked to both Italian and French baking traditions. Here, the historical talk is short, leaving most of the time for mixing, piping, and baking.

The room’s size is part of the appeal. With a maximum of seven people, you should have a better chance to handle the ingredients and practice the techniques yourself. A class of four has also been used, and one session took place with only one participant. That can be good news if you want close instruction, though the exact group size depends on the date you choose.

Gaby and Eduardo are the named instructors connected with this experience. The teaching style can vary by session, but Eduardo is particularly associated with making the class easy to follow and enjoyable. Gaby has also been praised for explaining each stage carefully and giving people time to practice rather than rushing through a demonstration.

Why the Italian meringue method matters

The shell is the heart of a macaron, and this class uses the Italian meringue method. You will not simply stir almond flour and sugar together and hope for the best. The process requires a cooked sugar syrup and a carefully prepared meringue, followed by folding the mixture to the right consistency.

That folding stage is where many home bakers get into trouble. Fold too little and the batter stays thick, producing rough, peaked shells. Fold too much and it becomes loose, spreading across the baking sheet. The instructor demonstrates how to reach the right texture, then shows you how to pipe evenly sized rounds.

You also practice the piping itself. The goal is not just to make attractive circles in class. It is to learn how pressure, angle, and distance from the tray affect the final shape. Good piping gives the shells a better chance of baking evenly and matching up later.

The class format is especially useful here because you are close to the instructor. In a large demonstration, you might see the technique but never get a correction when your batter or piping looks off. In this small setting, you can ask questions while the mixture is still in front of you.

Chocolate ganache and homemade jam

While the shells are being prepared or baked, you learn to make a chocolate ganache filling. This is one of the class’s more practical lessons because ganache sounds easy, yet small mistakes can change its texture. Temperature, stirring, and the balance between chocolate and cream all affect whether the filling is smooth and spreadable.

The instructor explains the method and lets you take part in the process. You then pair the baked shells with the ganache. Homemade jam is also available as a filling, giving the macarons a fruitier contrast to the chocolate.

That combination is a strong choice for a short class. You get a classic chocolate center and a second option with a brighter flavor, without spending the session on too many separate recipes. It also shows you how the same shells can support different fillings when you bake them at home.

The finished macarons are delicate, but do not expect factory-perfect uniformity every time. Your first batch may have small differences in size or shape. That is part of the value of the lesson: you see the work behind the polished pastries sold in Paris shops.

Eating the macarons with coffee or tea

The final stage is simple and pleasant. Once the shells are filled and paired, you sit down with the macarons and coffee or tea. The drink is included, so you do not need to budget extra for a café stop at the end.

This tasting also lets you judge the results while the techniques are fresh in your mind. You can compare the chocolate ganache with the jam, check the shell texture, and ask about any problems you noticed during baking.

The class does not promise a large box of pastries or a full lunch. The supplied details specifically mention eating the macarons during the session, and the strongest value comes from the instruction rather than the amount of food. If you want a substantial meal, plan one separately before or after class.

You are welcome to take pictures and videos throughout the experience. That is useful for a recipe you plan to repeat, since a quick image of the piping angle or batter texture can be more helpful at home than a written instruction alone.

What the small group changes

A group limit of seven is one of the best features for a technique-heavy pastry class. Macarons are not difficult because the recipe is long. They are difficult because small changes in texture and timing matter. More direct access to the instructor can help you spot those changes.

The class has worked well for families, too. Children have taken part in preparing the macarons and then enjoyed eating them afterward. Still, the Italian meringue method involves careful steps, so younger children may need close help from an accompanying adult.

Solo participants can also fit comfortably into the format. One person has taken the class alone and still had an enjoyable, useful session. You do not need to arrive with a companion to make the experience worthwhile.

The tradeoff is that a small room can feel more like a practical workshop than a polished culinary show. If you want a formal Paris chef experience with a grand kitchen and elaborate meal, this may not match your expectations. One participant expected a Parisian chef and found the reality different, though still considered the class fun and informative.

Is $138.77 good value?

The price is $138.77 per person, which puts this class firmly in the special-occasion category. For 90 minutes, that is a substantial hourly cost. You are paying for ingredients, equipment, instruction, the use of an apron, coffee or tea, and the chance to work in a very small group.

The value improves if you care about learning a skill you can repeat at home. Macarons are expensive in Paris pastry shops, and the class gives you a method for making them yourself. The recipe and technique can also help you prepare them for birthdays, holidays, or dinner parties after you return home.

The value is weaker if you mainly want to eat French pastries. You could spend much less at a bakery and taste several macarons without handling a mixing bowl or piping bag. This is a lesson first, with tasting built in.

I would also factor in the personal importance of the activity. A small class can become one of the more memorable parts of a Paris stay, especially if you enjoy cooking or want something beyond museums and monuments. If your budget is tight, though, the cost deserves careful thought.

Getting there and planning your time

The meeting point is in central Paris at Passage du Génie, near the Faidherbe-Chaligny metro. The activity begins and ends at the same location, so you will not need to arrange a separate return transfer.

Allow extra time to find the passage and arrive before the start. The class itself lasts about one hour and 30 minutes, but you should also include the metro ride and a little buffer before your next plan. This is not an activity to squeeze between two timed museum entries.

Because the class uses mobile tickets, keep your booking confirmation easy to open on your phone. Public transportation is nearby, which makes the location practical for a morning or afternoon booking.

The fixed meeting point also makes this easier to combine with other plans in eastern central Paris. Do not assume the cooking space is located beside a major landmark, however. Check your route in advance so you are not trying to navigate unfamiliar streets while carrying a phone, a camera, and your Paris pastry expectations.

Who will enjoy this class most?

I would choose this experience for you if you like hands-on food activities and want to learn a pastry technique rather than simply sample one. It suits home bakers, curious beginners, couples, solo participants, and families with children who can take part in careful kitchen work.

It is also a good fit if you want an indoor activity that does not depend on the weather. The short length leaves room for other Paris plans, while the practical recipe gives the experience more lasting value than a quick tasting.

You may want to skip it if you dislike precise baking or prefer a relaxed food tour. Macarons demand attention, and the Italian meringue method can feel technical. The class is friendly, but it is still a lesson, not just a casual café visit.

The experience has earned an overall rating of 4.3 from eight ratings, with especially strong praise for the instructors, small-group setting, clear explanations, and tasty results. The lower-scoring comments do not focus on poor baking instruction. The main concern is the mismatch between expecting an actual Parisian chef and finding a different kind of teacher.

What to know before booking

Bring curiosity and patience. You will be working through the shells, filling, piping, pairing, and tasting in a short period, so the session has a clear working rhythm.

Ingredients, tools, and an apron are provided for use during the class. Coffee and tea are included, but alcoholic beverages are not. You can take photographs or video, which is worth doing during the more technical stages.

The experience is non-refundable and cannot be changed after booking for any reason. A minimum number of participants is required, and if that minimum is not reached, you will be offered another date or experience, or a full refund.

Confirmation arrives at booking. Since the class is limited to seven people, check the date carefully before paying, especially if your Paris schedule is fixed.

Should you book Ohlala Macarons?

Book it if you want to learn why macarons succeed or fail, and you appreciate direct guidance in a small room. The hands-on Italian meringue lesson, chocolate ganache, jam filling, and final coffee or tea make this more useful than a simple pastry tasting.

Think twice if $138.77 feels high for 90 minutes or if you expected a famous Paris chef and a full culinary program. You are paying for a focused technique lesson, not a meal or a grand kitchen performance.

For a baker, a family with food-loving children, or a visitor seeking a memorable break from sightseeing, I think the class can be worth the splurge. Go in expecting practical instruction, not a luxury pastry show, and you will have a much clearer idea of what you are buying.

FAQ

Where does the macaron class meet?

The class starts at 22 Passage du Génie, 75012 Paris, France, near the Faidherbe-Chaligny metro area.

How long does the experience last?

The experience lasts about one hour and 30 minutes.

How many people can join the class?

The activity has a maximum of seven participants.

What macaron method will I learn?

You will learn the Italian meringue method for making the macaron shells, including piping and baking.

What fillings are included?

The class includes instruction in chocolate ganache, and you may pair the shells with ganache and/or homemade jam.

Are drinks and kitchen equipment included?

Coffee and tea are included. Ingredients, tools, and an apron are provided for use during the experience.

Can I cancel or change my booking?

The experience is non-refundable and cannot be changed for any reason. If the minimum number of participants is not reached and the activity is canceled, you will be offered another date or experience, or a full refund.