Sur La Table Columbus Class Experience: Making Chocolate Macarons

I thought I’d walk out of the Sur La Table Columbus chocolate macarons class at Easton ready to make these at home every weekend.

Instead, I walked out with a newfound respect for pastry chefs, a commitment to just buy these from now on, and zero regrets about taking the class.

Here’s why the experience was 100% worth it—even though I have no plans to make macarons again anytime soon.

For my full overview of what to expect, read my Sur La Table Cooking Class Review →

Why I Signed Up for a Macarons Class in Columbus

I’ve lived in Columbus for years, and I’m always looking for things to do that aren’t just another going out to eat spot or bar.

I especially love finding activities like this around the holidays when I have more downtime. There’s something satisfying about using those extra PTO days or long weekends to actually learn something new instead of just scrolling through my phone.

So when my friends suggested we take the chocolate macarons class at Sur La Table in Columbus, I was immediately in. I’d always been drawn to how beautiful macarons are and wanted to learn how to make them.

You know those perfectly smooth, pastel-colored cookies with the little “feet” at the bottom? The ones that cost $3 each at fancy bakeries?

Yeah, those.

I’d seen enough Pinterest fails to know they were fussy. But I wanted to understand why they were fussy and see if I could actually pull it off with professional guidance.

Spoiler: I did pull it off. And then immediately decided I’d rather just buy them.

But here’s why I’d still recommend it.

What the Sur La Table Columbus Chocolate Macarons Class Was Actually Like

The class was held on a Saturday morning at the Sur La Table Easton location—convenient parking, nice shopping area, and honestly a good excuse to walk around afterward.

(Columbus also has a Polaris location if that’s closer for you—both offer the same great classes.)

When I walked in, the kitchen setup was already organized: ingredients pre-measured in little bowls, stand mixers at each station, piping bags ready to go.

There were about 16 people total, split into four stations with four people per group. I went with friends, and we had a blast working together—laughing when we had to bang the pans like we were mad at them, comparing our piping technique, and taste-testing both flavors side by side.

The instructor was incredible—calm, clear, and genuinely helpful. She walked us through every single step, explained the science behind the technique, and made it feel way less intimidating than I expected.

We made chocolate macaron shells and filled them two ways:

• Dark chocolate ganache
• Coffee buttercream

The instructors prepped some steps ahead of time—like making the fillings while we piped our shells—which is how we finished everything in three hours. Smart pacing, and it meant we focused on the technique that matters most: getting those shells right.

The Surprise: Macarons Aren’t Hard—They’re Just Tedious

About twenty minutes in, I realized the truth: macarons aren’t hard—they’re just tedious.

Here’s what shocked me: the technique itself isn’t complicated.

You mix almond flour and powdered sugar, whip egg whites to stiff peaks, fold everything together until it flows like lava, pipe circles onto a baking sheet, tap out air bubbles, let them rest until a skin forms, then bake.

That’s it.

But here’s the thing: every single step matters.

If you don’t fold the batter enough, the shells crack. If you fold it too much, they spread flat. If you don’t tap the pan hard enough, air bubbles ruin the surface. If you skip the resting time, they don’t form the signature “feet.”

The instructor gave us tips you’d never get from a recipe:

• How to tell when the batter is properly folded (it should ribbon off the spatula and sink back into itself within 10 seconds)
• Why you need to bang the pan on the counter like you’re mad at it (to release trapped air)
• How to tell when the shells are done (they shouldn’t wiggle when you touch them)
• The exact moment to stop whipping the egg whites (stiff peaks but still glossy, not dry)

Those little details? Game changers.

But here’s what I didn’t expect: I’d heard all these baking terms before—stiff peaks, macronage, folding technique—but I’d never actually done them.

In one three-hour class, I went from vaguely knowing what these terms meant to actually understanding them in practice.

Seeing the egg whites transform from liquid to glossy peaks, feeling the batter change texture as I folded it, watching the shells form their signature “feet” in the oven—it all clicked in a way that reading a recipe never could.

The process was surprisingly doable once someone explained it step by step. But it required patience and precision I don’t usually have on a Saturday morning before I’ve had enough coffee.

By the end of the class, I felt accomplished—and like I never wanted to pipe 48 tiny circles ever again.

What I Actually Took Home (Besides Macarons)

We each got to take home a box of macarons—some with each filling—plus the printed recipes for both the shells and both fillings.

Even though the instructors handled some steps (like making the fillings while we worked on shells), the shell-making process itself was still time-consuming and precise. Every fold, every pipe, every tap of the pan mattered.

But honestly, what I valued most wasn’t the food or the recipes.

It was understanding why macarons are expensive.

Before this class, I’d walk past a bakery case and think, “$3 for one cookie? Really?”

Now I get it. These things are finicky. They require precision, patience, and a lot of trial and error to get right. Professional pastry chefs make dozens (or hundreds) at a time and have perfected the technique through repetition.

I made them once, under perfect conditions, with a professional instructor guiding me.

And I have zero desire to do it again at home.

But I’m so glad I learned how. Now when I buy macarons, I appreciate them. I know what went into making them. And I don’t feel guilty about paying $3 each because I understand the work behind them.

Why A Sur La Table Columbus Class Is Worth It (Even If You Never Make Them Again)

If you’re thinking about taking a cooking class in Columbus, this is a great option—especially if you want something different from the usual dinner-and-drinks routine.

Here’s why I’d recommend it:

1. You Learn Real Techniques

The instructor didn’t just tell us what to do—she explained why. That’s the kind of knowledge you can apply to other recipes, even if you never make macarons again.

2. It’s a Fun Activity with Friends

I went with friends and it made the experience even better. We split tasks, laughed through the fussy parts, and got to taste-test together. It’s way more interactive than a typical brunch or happy hour, and you leave with something you actually made together. Plus, it’s a perfect way to spend those extra hours around the holidays when you want to do something productive but still relaxing.

3. You Get Comfortable with Tools You Don’t Have at Home

Using a stand mixer, piping bags with different tips, and working with professional baking sheets helped me figure out what’s actually worth buying (and what’s not).

4. It’s a Confidence Booster

Even though I won’t be making macarons regularly, I left feeling like I could tackle other “intimidating” recipes. If I can make macarons, I can probably figure out croissants or puff pastry if I wanted to.

5. The Locations Are Convenient

Sur La Table has two Columbus locations—Easton Town Center and Polaris Fashion Place—both with free parking and plenty of shops and restaurants nearby if you want to make a whole morning or afternoon of it.

How to Save Money on Sur La Table Classes in Columbus

The chocolate macarons class was around $85, which is reasonable for what you get—but here’s how I paid less:

In-Store Sign-Up Discount: Pop into Sur La Table at Easton and register in person. You’ll get $10 off when you sign up at the store.

Email Newsletter Coupon: Sign up for Sur La Table’s email list and you’ll get a $15-off coupon you can use on classes.

Rakuten Cash Back: This is my favorite hack. Before booking, go through Rakuten to earn cash back on your purchase. Depending on the day (especially around holidays), you can get 10-20% back, which adds up if you’re taking multiple classes.

Between these three, I’ve paid closer to $60-65 per class instead of $85. Totally worth it.

Other Sur La Table Classes in Columbus I’d Recommend

If you’re curious about other cooking classes at either Columbus location (Easton or Polaris), I’ve also taken the Festive Bread Workshop, and it was excellent and a fun way to kick off the holiday season. Plus way more forgiving than macarons!

You can also read about my Festive Bread Workshop experience for more details on what that class was like.

I’m eyeing the French Bistro Fare class next (steak, yes please), and the “Cut Like a Pro” knife skills class since I still don’t know how to properly dice an onion without crying.

For a full breakdown of what to expect from Sur La Table classes, pricing, and whether they’re worth it, check out my full Sur La Table Cooking Class Review.

Final Thoughts: I’ll Be Buying Macarons From Now On (And That’s OK)

Here’s the honest truth: I’m probably never making macarons at home.

The shells aren’t hard, but they’re fussy. And tedious. And require a level of precision that I respect but don’t particularly enjoy. Even with instructors prepping the fillings while we worked on shells, the process still takes hours.

But taking this class gave me something valuable: an appreciation for the craft, an understanding of the technique, and the confidence to know I could do it if I wanted to.

Sometimes the best part of learning how to make something is realizing you’d rather support the people who’ve mastered it.

So the next time I’m at a bakery in Columbus—whether it’s Resch’s, Pistacia Vera, or Belle’s Bread—I’ll happily pay $3 for a macaron and feel good about it.

And if you’re looking for a fun, unique thing to do in Columbus that’s not just another bar or brunch spot, I highly recommend giving the Sur La Table macarons class a try.

You might discover a new hobby. Or, like me, you might just discover a deeper appreciation for the people who make these things for a living.

Either way, you’ll leave with skills, macarons, and a good story.

Ready to sign up? Check out the Sur La Table class schedule at Easton and don’t forget to use Rakuten for cash back!

Have you taken a cooking class in Columbus? Or do you have a favorite local bakery for macarons? Let me know in the comments below!

P.S. If you’ve taken another Sur La Table class, I’d love your take—drop it in the comments so other readers can decide which class to try next.