Two-Hour Macaroon-Making Workshop for One or Two at DessertTruck's Cathcart & Reddy (Up to 61% Off)

Lower East Side

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In a Nutshell

Experienced chefs lead workshops that show attendants how to make almond-based sweets from scratch

The Fine Print

Expires Jan 2nd, 2013. Limit 1 per person. Valid only for option purchased. 24-hour cancellation notice required. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Cooks teach by using a hands-on approach, which is more effective than mailing students a box filled with flour, eggs, some matches, and a note that says "cookies?" Get your hands dirty with this Groupon.

Choose Between Two Options

  • $39 for a two-hour macaroon-making workshop for one (a $95 value)
  • $75 for a two-hour macaroon-making workshop for two (a $190 value)

During the macaroon workshop, instructors take students through every step of making the almond-based sweet, from mixing and baking to assembling.

DessertTruck's Cathcart & Reddy

Jerome Chang, the mastermind behind the much-lauded DessertTruck, gave his desserts a grounded home at Cathcart & Reddy, a café on the Lower East Side that sells many of the truck’s wares while expanding its purview. Run by Chang and two pastry chefs, all credited in their New York magazine listing as Le Cirque school alumni, the truck was nominated for two Vendy Awards and received heavy attention in a New York Times feature on dessert trucks for gourmet sweets that include chocolate bread pudding, vanilla crème brûlée, and french macaroons. The café also sells pressed sandwiches with mellifluous fillings such as goat cheese with caramelized almonds, thyme, and apricot jam, or domestic serrano ham with manchego, roasted garlic, and pine nuts.

When not slinging sweets behind the counter, staffers can be found in the kitchen, baking new batches of desserts or hosting workshops for aspiring chefs. Scheduled every few days throughout each month, the classes teach patrons kitchen secrets such as how to craft perfect soufflés and macaroons or gauge a cook’s feelings by the color of his chef’s hat.

Cathcart & Reddy

Jerome Chang, the mastermind behind the much-lauded DessertTruck, gave his desserts a grounded home at Cathcart & Reddy, a café on the Lower East Side that sells many of the truck’s wares while expanding its purview. Run by Chang and two pastry chefs, all credited in their New York magazine listing as Le Cirque school alumni, the truck was nominated for two Vendy Awards and received heavy attention in a New York Times feature on dessert trucks for gourmet sweets that include chocolate bread pudding, vanilla crème brûlée, and french macaroons. The café also sells pressed sandwiches with mellifluous fillings such as goat cheese with caramelized almonds, thyme, and apricot jam, or domestic serrano ham with manchego, roasted garlic, and pine nuts.

When not slinging sweets behind the counter, staffers can be found in the kitchen, baking new batches of desserts or hosting workshops for aspiring chefs. Scheduled every few days throughout each month, the classes teach patrons kitchen secrets such as how to craft perfect soufflés and macaroons or gauge a cook’s feelings by the color of his chef’s hat.

Culinary tools and activities, from cooking demos to kitchen appliances