Aprende a hacer macarons franceses para niños de 8 a 10 años

Here is a list of items that you will need for our class. Please make sure everything is out and ready to go as soon as class begins. If items are not out and pre measured I will have to transfer you into another class. This helps to make sure our class runs smoothly and we end on time.

- Stand mixer or hand mixer (if using hand mixer please message me first to let me know the speeds) 
- Wire whisk attachment for stand mixer
- Sifter large or medium size
- Electronic food scale MUST be able to read in grams 
- Oven 
- Oven racks 
- Timer or Phone timer 
-  You will need a plastic or reusable Wilton piping bags
- Wilton circular 10 point tip (no star or shape will be at the bottom, just circular tip)
- Gel food coloring. It can be whatever color. The squeezable or the non squeezable will work. 
- 1 Rubber spoon spatula 
- 1 tall glass or bottle (make sure that the piping bag can fit with a little of the bag coming out. This will be used to hold the bag with putting the wet batter into it) 
- 1 non sharp butter knife or a tooth pick (we will use this if the food coloring container is not a squeezable one. This helps take the food coloring out)
- 1 fork 
- 1 scissors 
- 4 silicon baking mats or parchment paper
- 4 large baking sheet pans 
- Medium portable fan (or can place under ceiling fan) 
- Oven mitt 

- (Bowls will hold each individual ingredient when we weigh them on the scale)

- 1 Big bowl 
- 2 Medium bowls or Tupperware 
- 3 Smaller bowls 

- 1  [ 10 oz ] bag of  Almond flour (can be any kind, I like to use Nature Eats Bob's Red Mill, both can be bought at Walmart) 
- 1 small box [10 oz] of  confectioners sugar 
- 1 small box [72 grams] of granulated sugar 
- 7 regular size eggs sitting out at room temperature. If you are using Large eggs you will need 6. If you are using extra large eggs you will need 5. I like to get my eggs out 2-3 hours to make sure they're room temperature. 
- Salt (will only use a pinch of it)