哪一個是你最完美的法式馬卡龍？透過 3 種技巧提升您的技能
學生將學習使用 3 種不同的技術製作美味的法式馬卡龍，並使用我們的食譜、照片和視頻，在自己的廚房中按照自己的節奏進行烘焙。
Born Baker
平均評分：
4.9
評論數量：(311)
包含什麼
3 預錄課程
3 週
教師的支持1 年訪問權
到內容項目
每週 2-4 小時. Students will make French macarons using 3 techniques provided by us with recipes, videos, and feedback.評估
We are always happy to review and critique student work. Please let us know if you would like this.我們無法翻譯此文，請刷新頁面並再試一次。
課堂經歷
英語程度 - 未知
Intermediate 等級
We know the magic of learning doesn’t come from a polished production—it comes from real-time support and the expertise of our chef instructors, who guide your child through every step of the way. Each class includes: ✨ Direct Instructor Support – Whether your child needs clarification, has questions mid-recipe, or feels a bit stuck, our instructors are available through the Learner Tab for quick eMail help or can schedule a 10-minute virtual check-in for extra guidance. ✨ Accessible, Student-Friendly Videos – Our videos are crafted by chefs, for young learners. While they may not have Hollywood effects, they are made with your child’s perspective in mind, focusing on clear instructions and showing how fun and achievable these projects are. ✨ Interactive Learning Experience – Unlike typical videos, our classes are designed to engage kids directly with expert help that’s only a message away! We're here to make sure your child feels supported, empowered, and successful—thank you for choosing a learning experience where help is always at hand. Your Born Baker chef instructors!
學習目標
French Macaron class aims to provide students with the knowledge and skills necessary to make delicious and beautiful macarons at home.Additional learning goals that can be expected are:
Understanding the history and cultural significance of French macarons.
Learning about the ingredients used in making macarons and their properties.
教學大綱
3 單位
3 課程
超過 3 週單位 1: French Technique
課 1:
French Meringue Base
Video Lesson: French Macaron Technique
Recipe(s): French Macaron Shells, Whole Yolk Lemon Curd, Vanilla Buttercream
Handout: Troubleshooting Your Macarons 17 分鐘的影片課程
單位 2: Swiss Technique
課 2:
Swiss Meringue Base
Video Lesson: Swiss Macaron Technique
Recipes: Swiss Macaron Shells, Chocolate Ganache 7 分鐘的影片課程
單位 3: Italian Technique
課 3:
Italian Meringue Base
Video Lesson: Italian Macaron Technique
Recipe(s): Italian Macaron Shells, Salted Caramel Macarons, Turkish Delight Gelee
History Handout: Macarons Their Origin 7 分鐘的影片課程
其他詳情
父母的引導和規範
Allergy statement: items will contain TREE NUTS/ALMONDS and may contain WHEAT, EGGS, PEANUTS, TREE NUTS, and DAIRY PRODUCTS in fillings. For more information or to discuss allergies, please speak with us in advance so we can accommodate your learner.
先決條件
While prior experience with macarons isn't necessary, having basic baking skills and a good sense of humor is helpful.
供應清單
-- Required Equipment List: Stand Mixer is preferred, however, you can use a hand mixer with proper size, heatproof bowl 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) You will need a small saucepan for heating sugar syrup and a candy thermometer ***************** ***Required Ingredients*** Almond Flour Fine or Caster Sugar(s) Confectioners/icing Sugar Egg Whites ***Fillings*** Can contain: Milks, Chocolates, Fruits, Butter creams etc. Inventory list with recipe(s) will be provided. *Not Required But Very Helpful: Oven thermometer - Each oven is different and sometimes they bake at a 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.
2 註冊後即可取得文件
已加入 October, 2018
4.9
311評論
教師專業知識和證書
1 老師有教師資格證
加州 教學證書
This course is run by professional pastry chefs who love to make macarons and are excited to help others enjoy learning how to make these treats properly in all three techniques at their leisure. 
