Preparation before attending class
•	Formulate a question, a learning goal, or a fact from your knowledge and experience on class topics to share with the class 
•	Familiarity with ingredients, tools, and equipment 
•	Preparation of materials 

Tools and Equipment: digital kitchen scale, Kitchen Aid mixer with whip attachment or electrical handheld beater, medium and small mixing bowls, sifter, rubber spatula, pastry brush, whisk, small pots, oven mitts or pot holders, small bowls or ramekins, dry measuring spoons, cooling rack, food processor (optional), cookie sheet trays, parchment paper or silpat, piping bags, round piping tip, toothpicks, plastic wrap, candy thermometer, small round cookie cutter, pencil

Ingredients: almond flour, confectioner’s sugar, salt, granulated sugar, red food coloring (optional), eggs, cocoa powder, semi-sweet chocolate, heavy cream, vanilla extract, white chocolate, raspberry preserves, salt

Type A: This variety of French Macaroon will be made with a cooked meringue. 
Type B: This variety of French Macaroon will be made with an uncooked meringue.
Please note, refer to the additional notes section in the materials checklist to determine what supplies you will need based on the selection of macaroon you intend to make. Any supply or ingredient that is not specified as Type A or Type B in additional notes means that it applies to both macaroon types.

Handling heavy kitchen appliances and hot liquids and use of the stovetop and oven will require parental supervision and approval.

Learners will be working with ingredients that may contain nuts, dairy, and eggs. Learners with possible allergies to these types of foods are encouraged to take appropriate precautionary measures and parental approval and supervision is required.