Baking With Barb: Magical Macarons!
Learn to bake pretty French macarons with tasty fillings in a small class with a 4-learner limit.
Barb Lund
Average rating:
5.0
Number of reviews:(366)
What's included
1 live meeting
2 in-class hoursClass Experience
Students will learn to accurately sift and measure ingredients, separate eggs, whip meringue to the proper consistency, add food coloring, and use a batter mixing technique called "macaronage" to create French macarons. They will learn how to put the batter in piping bags and pipe it onto parchment paper on baking trays. Students will learn how to recognize when the drying process is complete and will learn tips for baking the macarons. Then, they will make American buttercream and color and flavor it to fill their macarons. * NOTE: depending on the drying times prior to baking (often related to humidity), there will be occasional days that the actual baking and filling of the cookies will occur AFTER class. If this occurs, I will be sure the learners are confident they know exactly how to proceed.
Other Details
Parental Guidance
These cookies contain egg whites and almond flour as well as other ingredients. Please be aware of possible allergens.
Adult supervision will be needed as an electric mixer and an oven will be used.
Supply List
NOTE: The ingredient list has approximate amounts listed for grocery shopping purposes. We will measure ingredients in class for more precise measurements. Also, if learners wish to have the experience of making macarons but do not have a kitchen scale, I will offer the option of just using measuring cups. Macarons can be a bit finicky, but they will taste great even without using a scale. ❖ Electric mixer and mixing bowl and whipping attachment ❖ Gel food coloring ❖ 3/4 cups almond flour ❖ 3 1/2 cups powdered sugar ❖ 1/4 cup granulated sugar ❖ ROOM TEMPERATURE eggs. We will use approximately 2 egg whites, but when separating the eggs, occasionally some yolk will get into the whites, so please plan to have a couple of extra eggs at room temperature. ❖ Salt ❖ Cream of Tartar ❖ 1 cup unsalted butter (salted butter will work if necessary) ❖ Vanilla + other flavorings, if desired. My favorites are Amoretti strawberry, lemon, and maple. ❖ Small carton of whipping cream (milk will be fine if you don't have whipping cream) ❖ Kitchen scale (not mandatory, but very helpful) ❖ Extra mixing bowl ❖ Small prep bowls (at least 3). My favorites are Pampered Chef 1-cup prep bowls. ❖ Parchment paper cut to pan size ❖ 2 baking pans ❖ Strainer/sifter (stainless steel recommended) ❖ Measuring cups: 1/4 cup, 1/2 cup, 3/4 cup (optional), 1 cup ❖ Measuring spoons 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, 1 tablespoon ❖ 2 pastry bags with round tip (I use #12) and star tip (I use #21) ❖ Spatula (rubber or silicone recommended) ❖ Large cup or mug ❖ Two potholders
External Resources
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Reviews
Live One-Time Class
$30
per classMeets once
120 min
Completed by 2 learners
Live video meetings
Ages: 12-16
1-4 learners per class
