Making Macarons from Scratch
THE CURIOUS WHISK
To prepare for this class, you'll need to gather the ingredients & equipment listed below. You'll also need to do a few steps before class:
INGREDIENTS
EQUIPMENT
ADDITIONAL PRE-CLASS STEPS
INGREDIENTS
- 70 gram egg whites, aged is best; cracked and separated about 2 days in advance, place back in a container in the refrigerator then take out to room temperature prior to class. Place in a mixing bowl or stand mixer bowl)
- 70 gram egg whites, aged (yes, you will need 140 gram total)
- 210 gram sugar
- 210 gram powdered sugar
- 135 gram (1 cup) powdered sugar
- 210 gram almond meal
- 1/2 teaspoon milk or any milk alternative available
- Vanilla extract`
- 2 ounces or 1/2 stick of unsalted butter
- 80 gram of water
- Optional: Raspberry or strawberry jam
- Optional: Gel based food color
EQUIPMENT
- Digital scale for measuring ingredients (it is recommended that ingredients are measured precisely for best results but if you can't borrow or prefer not to purchase a scale, there is an online conversion tool (from grams to cups)
- Hand mixer or stand mixer (this is a MUST)
- Pot for cooking
- Stove
- Oven
- Candy thermometer
- Large mixing bowl
- Spatula
- Heavy duty parchment paper cut into size of baking sheet (must be flat) or Silicone mat with macaron template
- Food processor
- Sifter
- 2 Piping bags with 2 round tips (you can do piping using ziploc bags but for a technical baking experience, the piping bags + piping tip are recommended. With a ziploc bag, the macarons might not look as perfectly round)
- 2 baking sheets or 1/2 sheet pans
- Toothpick
ADDITIONAL PRE-CLASS STEPS
- After measuring the powdered sugar and almond meal, place both of them in a food processor and PULSE a few times. Sift into a mixing bowl, discard chunks of almond. Set aside. If a food processor is not available to you, make sure to sift the dry ingredients a few times and discard the chunks. Set aside.
ABOUT
The Curious Whisk owner Chef Eloise has her roots from the Philippines where she was born and raised. After finishing her engineering degree, she found her true calling to be in the pastry world. The journey took her to the California Culinary Academy in San Francisco. Fast forward to many years later in 2008, she chose San Francisco as her second home and worked at several restaurants before opening her own.
In 2014, Eloise discovered another passion which is teaching people how to bake. She loves sharing her knowledge and expertise in the kitchen to her guests. She specializes in making french macarons and her classes will leave you with a new set of skills and pro tips. Aside from baking, she finds joy in dark chocolate, anything matcha, hiking around the bay area, and spending time with her 10-year-old son. |