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*MATERIALS*
Learners are asked to follow BornBaker.com's step-by-step guidance and recipe that clearly outlines the entire process.  
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Required Equipment List:
Stand Mixer With Whisk Attachment
Kitchen Scale (with GRAM measures)
Bowls of various sizes
Sifter or small hole sieve 
Piping bag with #11 or #12 tip
Cookie Sheet(s)
Parchment paper or Silpat mat(s)
Macaron Template (provided)

Ingredients:
Almond Flour
Granulated Sugar or Fine Caster Sugar(s)
Confectioners/icing Sugar
Egg Whites
Gel Color (optional - if you want colored macarons)
Butter
Icing sugar
Vanilla
Salt

***Fillings***
Can contain: Milk, Chocolates, Fruits, etc. 
An inventory list with the recipe(s) will be provided in the classroom.

*Not Required But Very Helpful:
Oven thermometer -  Each oven is different and sometimes they bake at the wrong temperature; different from the one that was set. It’s really important to bake the shells at the proper temperature to prevent the macaron shells from cracking or drying (too high temperature), undercooking (too low temperature), etc.

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Born Baker thinks that our learners know their way around the kitchen. Please help your student bakers if they are unfamiliar with the equipment or they will be using kitchen tools they've not had experience with.  You know your learner best and we welcome your assistance in the kitchen as we bake together.  The mise-en-place (measured ingredients) will require a bit of time to get it all together. Please help/guide your learner with their prep!