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Learn to Bake Macarons FLEX

In this four week flex course, students will learn how to make French macarons, mini meringues and buttercream icing.
Rachel Kiper
4 total reviews for this teacher
Completed by 2 learners
No live meetings
Over 4 weeks
year olds
learners per class
per learner - per week

How does aFlexible Schedulecourse work?

No scheduled live video chats
Discussions via classroom forum and private messages with the teacher
Great if your learner prefers independent pacing or is uncomfortable with live video chat

Available Times

Pacific Time

Mon Aug 15

Aug 15 - Sep 10 (4 weeks)
Flexible Time
This section has already started.
Enroll Late

Mon Aug 22

Aug 22 - Sep 17 (4 weeks)
Flexible Time
Don't see a time that works for you?


Class Experience

Students will learn how to separate eggs.
Students will learn how to determine if their meringue has soft peaks.
Students will learn how to pipe macarons.
Students will learn how to make buttercream, macarons, meringue kisses and curd.
I have been a teacher for 15 years and a hobby baker for 5 years. I have catered events and taught cooking classes in person. 
The homework for each week will be to practice the skill of the week and bake delicious treats for them to enjoy.  Sometimes with baking, it will take more than one try to complete the project.  Students will post pictures and/or videos (if they choose) of their completed projects and post positive comments on other learners' pictures.
All weeks Stand mixer Oven 16 ml piping bags Scissors Spatula Week 1 6 eggs Granulated sugar Extract of your choice Fruit of your choice Butter Milk (for some) Week 2 4 eggs Cream of Tartar Granulated Sugar Salt Vanilla Extract Gel Food Coloring Cookie sheets Parchment Paper Week 3 Powdered Sugar Sprinkles (optional) 1- 2 sticks of butter at room temperature Milk White cake mix (optional) Extract of your choice Food coloring (optional) Week 4 2 Cookie sheets Parchment paper (Reynold’s brand is the best) 1 c. Almond flour 2 c. Powdered Sugar Small sprinkles 3 eggs at room temperature Food coloring gel Vanilla extract Granulated sugar Cream of tartar
No live meetings, and maybe some time outside of class.
Students will be using stand mixers and putting cookie sheets in the oven. 
There are nuts in this recipe. Almond flour is used along with dairy products. This is not safe if you have a nut and/or dairy allergy. 
Students will be using a pan on top of the stove to make curd and will have to stir that pan for a while.


Rachel Kiper
Lives in the United States
4 total reviews
15 completed classes

About Me

Hello!  I have been teaching for 15 years in the public school setting.  I am a mom to three wonderful children and I have been married for 19 years.  I love to learn and to teach.  I have taught Elementary School, Special Education and Science... 
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