Life Skills
Cookin' Like a Chef: Vegan Raspberry Macaroons
Students will learn how to make macaroons and decorate them.
10-15
year old learners
3-9
learners per class
$10
Charged upfront
Meets once
55 minute class
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Description
Class Experience
Macaroons can trace their story back to Italy, where the flourless and unleavened cookies were originally made with almond paste (in Italian, these cookies are called amaretti). Then two factions developed: some inventive bakers swapped in shredded coconut for the almond paste and others tried making it with ground almonds (finely ground into flour). Students will learn how to make the macaroon and how to decorate them. We will also use piping bag and melted chocolate to make some...
Vegan Raspberry macaroons Makes 16 small macaroons 8 fresh dates 1/2 cup almond flour 3/4 cup desiccated coconut, unsweetened ½ cup plant milk of choice Vegan raspberry filling 1 cup fresh raspberries (or thawed frozen) 10 fresh dates 2 tbsp coconut oil 2 tbsp plant milk 5 oz vegan dark chocolate Preparing the biscuit:Mash up the dates with a fork or use a food processor. Add the remaining ingredients an stir until well combined. Use your hands to shape small balls, about half the size of a golf ball. Place them on the baking paper and flatten them out a bit, they should roughly have the size and shape of a French macaroon. About 2 inches wide. But you can also make them larger, if you prefer. Bake for about 12-14 minutes and then leave to cool completely. They will feel quite loose right away but firm up as they cool. Meanwhile prepare the raspberry cream. Preparing the raspberry filling: Mix together the ingredients in a high-speed blender. If you want a smoother filling without seeds, you can pass it through a sieve. Put in the fridge to firm up. Assembling: Turn the cooled biscuits upside-down. Spread about two teaspoons buttercream filling onto the flat base of each biscuit and use a knife or a pallet knife to shape the cream into cones. You can also use a pastry bag to pipe the filling onto the biscuits. Leave to cool for about 15 minutes in the fridge. Cut the chocolate into smaller pieces and melt it over a water bath/double boiler. Take it off and leave for a minute or so to cool down slightly. Hold the base of the biscuit between your finger tips and dip the cone into the chocolate. Twist and shake off any excess chocolate before putting it down. Repeat with the remaining biscuits. Can be served immediately, kept in the fridge for a few days or frozen and saved.
55 minutes per week in class, and maybe some time outside of class.
We will be using the stove and oven. For this reason and the safety of our young learned please have a parent available for assistance.
Teacher
About Me
Hi! I'm Jen. With two decades of culinary experience as a skilled chef with a passion for crafting easy to follow recipes. I hope to share with your child culinary techniques in a warm and welcoming environment. Your child will develop...
