Virtual Macaron Baking Class

Join for a virtual Baking Class that takes place in your kitchen, in your home. Feel free to bake along – the ingredients list is sent out before the class – or just watch the chef and bake later.
Whether you’re a novice or a seasoned baker, you’ll learn all about what makes French Macarons special. You will be taught how to make the perfect meringue, the best mixing technique, how to perfectly pipe the batter, all about what’s happening in the oven, how to avoid common mistakes, and then some delicious fillings and decoration. Yup – this all will be covered in this Macaron Baking Class.
In this class, you will learn step by step about this tricky little cookie, and make sure you get the personal attention you need to create something delicious!

Gather with your family and friends anywhere in Canada or the world via Internet for a virtual baking experience and spend time together learning a new skill and making new memories.
If you are in the Montreal area and prefer to attend an in-person class check this Montreal Macaron Baking Class.

 

Valid 12 months

No minimum age.
Duration: 90 minutes.
1 link per 1 device user. The link will be emailed to you once you are registered for the class.
The ingredients are not included, please see the list of ingredients you need to have prior to the class start time.

INGREDIENTS LIST:
MACARON SHELLS:
1/3 cups ground almonds/powdered almonds/almond flour
1 cup powdered sugar
2 eggs, room temperature
3 tablespoons white granulated sugar
Food colour, if you want to colour them (white is ok too!)

BUTTERCREAM FILLING:
1/4 cup softened butter
1 cup powdered sugar
Flavour extract of your choice

The ingredients list will be emailed to you before the class.

EQUIPMENT LIST:
2 large bowls, 2 small bowls
Sieve/Sifter (fine mesh if possible)
Electric hand mixer or stand mixer
Piping bag (ziplock bag works in a pinch)
Spatula
2 baking trays lined with parchment paper

Information on how to register for this class will be provided in your experience voucher.

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