Nancy Hill, left, and Maryann Wild, both of Lansing, work together to fill macarons during a hands-on macaron class held at Bakewell Bakery in Flossmoor. (Photos by Carrie Steinweg/H-F Chronicle)
If you find yourself intimidated by baking, it may seem extremely daunting to think of tackling something complex, like a macaron -- those delicate and colorful sweet meringue-based, ganache-filled sandwich confections that have been a longtime favorite in France and Italy.
Pat Ledsham, pastry chef and co-owner of . . .
