Baking With Barb: Magical Macarons!
Learn to bake pretty French macarons with tasty fillings in a small class with a 4-learner limit.
359 total reviews for this teacher
1 review for this class
Completed by 2 learners
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learners per class
120 minute class
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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...
I have decades of experience baking, and I continue to learn by taking classes in person and via Zoom to improve this craft.
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
2 hours per week in class, and maybe some time outside of class.
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.
Loves Children, Passionate about History, Writing, & Literature, Certified Teacher, BAS, MEd
🇺🇸Lives in the United States
359 total reviews
737 completed classes
My classes will be taught from my home among white pines and cedars near Lake Superior in northern Minnesota. You will find me to be a warm, encouraging, and genuine person. I love teaching! Having the privilege of spending my days with children...