Baking With Barb: Magical Macarons!

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

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.