_2_2373_0_2553_0_3147_0.jpg "GROUPON macaron baking course in Munich-01")
_27_2373_2_2553_2_3147_2.jpg "GROUPON macaron baking course in Munich-03")
_2_2373_0_2553_0_3147_0.jpg "Preview: GROUPON macaron baking course in Munich-01")
_27_2373_2_2553_2_3147_2.jpg "Preview: GROUPON macaron baking course in Munich-03")
GROUPON - 24. January 2026 - Macaron Baking Course in Munich "Colorful and Elegant"
_2_2373_0_2553_0_3147_0.jpg "GROUPON macaron baking course in Munich-01")
_27_2373_2_2553_2_3147_2.jpg "GROUPON macaron baking course in Munich-03")
Here's how to register: Register / add the course to your shopping cart. Specify the number of course participants in your shopping cart. Please DO NOT enter a voucher code in the next step. Once you have successfully completed and submitted your registration, you will receive a confirmation email from us.
The Groupon voucher with barcode, valid on the day of the course, must be presented at the start of the course. Participants under the age of 16 may only participate if accompanied by an adult who also has a voucher.
Macaron Baking Course in Munich "Colorful and Elegant"
A bit of fun, good conversation, and enjoyment are very important in my courses. I ensure that you enjoy learning at "sweet ART." We start with a welcome drink, and afterward, you have the opportunity to chat with the other course participants in a relaxed atmosphere and enjoy a wonderful, educational half-day together.
On this day, you'll get to know the famous French meringue pastry. Originally from Germany (anise cookies), it has achieved unprecedented popularity in recent years. It comes in many colors and delicious flavors. A perfect macaron is light and airy.
In this macaron baking course in Munich, "Macarons Colorful and Elegant," we'll learn how to prepare these light macarons with various unusual, refreshing fillings. Each course participant will take home a batch of macarons and great recipes.
Course starts from 9:00 a.m. to 1:00 p.m. Non-alcoholic beverages, as well as coffee and tea, will be provided.
Instructor: Robert Oppeneder
Max.: 10 participants
The Groupon voucher with barcode, valid on the day of the course, must be presented at the start of the course. Participants under the age of 16 may only participate if accompanied by an adult who also has a voucher.
Macaron Baking Course in Munich "Colorful and Elegant"
A bit of fun, good conversation, and enjoyment are very important in my courses. I ensure that you enjoy learning at "sweet ART." We start with a welcome drink, and afterward, you have the opportunity to chat with the other course participants in a relaxed atmosphere and enjoy a wonderful, educational half-day together.
On this day, you'll get to know the famous French meringue pastry. Originally from Germany (anise cookies), it has achieved unprecedented popularity in recent years. It comes in many colors and delicious flavors. A perfect macaron is light and airy.
In this macaron baking course in Munich, "Macarons Colorful and Elegant," we'll learn how to prepare these light macarons with various unusual, refreshing fillings. Each course participant will take home a batch of macarons and great recipes.
Course starts from 9:00 a.m. to 1:00 p.m. Non-alcoholic beverages, as well as coffee and tea, will be provided.
Instructor: Robert Oppeneder
Max.: 10 participants
Robert Oppeneder one of the most creative and successful pastry chefs of today.
For a period of years he was himself Head Confectioner with Eckart Witzigmann, the Aubergine Restaurant in Munich, Master Pastry Chef in international Hotels such as the Palace Gstaad, Kowloon Shangri-la in Hong Kong and Park Hilton Munich.
Gold medal winner at several international culinary art exhibitions.
(1988–1990) Member of the Hong Kong National Cookery Team as Pastry Chef.
(1992) Founding of the Robert Oppeneder School of Decor and Confectionery Art.
(1995) Author of the book “Einfach Schokolade – Simply Chocolate”, published by the author.
(1997) Publication of the new monthly magazine ”sweet ART“.
(2000) Founder and organisator of the pastry event“Pastry Olympics”.
(2002) Founder and organisator of the pastry event“Pastry of the Year”.
(2002) publication of the new desser book Dessert ART.
(2005) Board member in the German Cooks’ Association (VKD) and Chairman of the German Culinary Committee.
(2006) Member of the WACS Culinary Committee.
(2008) Professional Exam as Chef.
(2008) Chairman of the WACS Culinary Competition Committee.
(2009) Vicepresident of the German Cooks’ Association (VKD).
(2010) President of the German Cooks’ Association (VKD).
(2016) Instructor at the Universität of Malta (Tourism, Traval and Culture).
(2017) Instructor at the Universität of Malta (Tourism, Traval and Culture).