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*MATERIALS*
Students are asked to follow our 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)
Very small saucepan
Candy thermometer or digital immersion thermometer
Bowls
Sifter or small hole sieve 
Piping bag with Wilton 1A or (for character work a smaller #11 or #12 tip will work as well!)
Cookie Sheet(s)
Parchment paper or Silpat mat(s)
Macaron Template (provided)
Oven and Stovetop
Oven thermometer

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

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

學習者無需使用標準 Outschool 工具以外的任何應用程式或網站。

Adult sous chefs: 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 always welcome your assistance in the kitchen as we bake together.