The French macaron—effectively a mini cake of delicate almond-meringue cookies and decadent ganache—is the equivalent of a precious jewel. Crispy on the outside and soft on the inside, the confections are difficult to perfect and no one has done it better than Ladurée, the famed Parisian patisserie. Join food writer Amanda Faison and Gonzo Jimenez of Denver’s Miette et Chocolat on Wednesday, December 4 for a discussion of the treat and the Ladurée Macarons cookbook by Vincent Lemains and Antonin Bonnet. Bonus: Samples!
Free, 6 p.m., Ross-Cherry Creek Library, 305 Milwaukee St., 720-865-0120