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Life Skills

Pastry & Baking At Home - French Macarons

In this class, students will learn the art and fascinating science of the traditional French Macaron so that they can continue to make them time and time again.
Michelle Arthur
213 total reviews for this teacher
109 reviews for this class
Completed by 340 learners
  There are no upcoming classes.
80 minutes
per class
Meets once
year olds
learners per class
per learner

How does a "One-Time" class work?

Meets once at a scheduled time
Live video chat, recorded and monitored for safety and quality
Great for exploring new interests and different styles of teachers

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Class Experience

Teaching children to bake is a lifetime skill with so many valuable benefits. Our goal is to successfully make French Macarons today. Macarons can be finicky and sometimes tricky to make, and although they may not always come out perfect on the first try, the most important thing is that we enjoy and learn from this process together! 
Students will be asked to bake their macarons and fill them when class is over. They require time to rest before baking, anywhere from 30-60 minutes, depending on the humidity and climate where you live. I will also go over the step-by-step process of filling macarons in class so that students can also do that once theirs are baked and cooled. 
To make our macarons, we will need the following kitchen tools and ingredients - *** Recipe will be emailed to students upon enrollment *** - Stand mixer or hand mixer with *whisk* attachment and mixing bowl. - Digital kitchen scale, must be able to convert to grams. If you do not have access to a scale, please look up conversions that you will be able to do at home with cup measurements. - Small bowls/containers to weigh or measure ingredients into - 1 medium/large bowl to sift ingredients into - Sifter or strainer - Spatula - Piping bag - 1/2" round piping tip (Wilton #12 or Ateco #806 or similar) - Scissors - A cup or similar container to place piping bag into while filling with the batter - 2 baking sheets lined with parchment paper or silicone baking sheets (aluminum foil will not work for this.) - Almond flour (finely ground) - Granulated Sugar - Powdered/Confectioners Sugar - Egg whites (MUST be fresh, not frozen or from a box, and preferably at room temperature) - Liquid or gel food coloring, optional - 1 tsp vinegar - Cream of tartar - Choice of filling (ie. ready-made buttercream frosting, jam, Nutella, peanut butter, etc)
There is no assessment for this class, however, I always enjoy seeing how students' macarons turned out! Feel free to send me photos of your completed work, as well as any additional questions you may have.
1 hour 20 minutes per week in class, and an estimated 0 - 1 hours per week outside of class.
Students must have all ingredients weighed and measured by using a scale before class begins. If you do not have access to a scale, please look up conversions that you will be able to do at home. Students may need an adult's help with this. They will also be using the oven to bake their macarons, and adult supervision may be needed for younger children. 


Michelle Arthur
Lives in the United States
Create Explore Learn
213 total reviews
137 completed classes

About Me

Hello, my name is Michelle, and I have been teaching for several years, both online and in a traditional classroom setting. I am a Pastry Chef and a food photographer, and I have had the wonderful opportunity to teach both of these subjects... 
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