Class

French Macarons

$10.00

You Save 75%

At a Glance:

In-depth Instruction; over 56 mins
On-demand video access anytime
Bonus downloadable PDF resources
Access to class Q&A

Item: U80106E

Description

Description

French macarons are quite possibly the most elegant cookies to grace the shelves of a bakery case. Their light delicate shells are sandwiched together with a flavorful filling in between that simply melts in your mouth. And while these cookies are a true treat to enjoy, they can be the most finicky treat to bake. Join cake designer and baker, Rachael Teufel, in this class and learn the ins and outs along with the ups and downs of baking French macarons. She will take you through each step of the process to give you a clear understanding of how these cookies are made. Not only will she share some of the common mistakes that can lead to empty shells, flat feet, and cracked tops, but Rachael will show you how to identify the error and how to adjust your recipe to make a better batch in the future. Once the macarons are baked up, Rachael will show you an easy way to pair up and fill these delicate treats perfectly. As an added bonus, she shares how to create a more personalized edible experience with a special touch. So, whether you are trying these for the first time or you are tired of struggling with these finicky cookies, this class will guide you to making the perfect macaron.

Class Sessions

Intro

3:20

Join Rachael in this first lesson to learn how to prepare the pastry bag for a handsfree filling technique. She will also share how to choose the right tip for making the perfect sized macarons.

Mixing Dry Ingredients

Mixing Dry Ingredients

3:45

Preparing the almond meal or almond flour appropriately is an important step for creating smooth tops on a French Macaron. Join Rachael in this lesson for two ways to achieve a fine almond meal. Then she will show you how to weigh ingredients with the use of just one bowl to maintain the accuracy of a recipe.

Making the Meringue

Making the Meringue

11:46

In this lesson you will learn all about creating a meringue and what each of the peak stages look like, from soft to medium to stiff. Rachael also shares some information about high altitude baking and how to adjust your recipe to bake these finicky cookies in any location.

Folding the Batter

Folding the Batter

7:16

Learn the art of folding dry ingredients into a meringue properly to prevent too much deflating the egg whites. Then complete the macaron age process to create a smooth and shiny batter that flows nicely from the bag. This process is key to keeping these cookies light and airy.

Piping Macarons

Piping Macarons

11:49

Fill up your bag and start piping. In this lesson, Rachael shares how to fill a piping bag and seal it off to prevent the batter from oozing out. She also discusses which baking sheets are best for baking macarons and how to prepare them with parchment paper. Then learn the proper bag technique, pressure, and timing to make symmetric cookies.

Troubleshooting

Troubleshooting

3:19

Join Rachael in this lesson to find out how to correct a variety of issues that may occur when making these finicky cookies. Observing what your cookies do when baking and how they look at different steps in the process will guide you to making a better cookie.

Baking Macarons

Baking Macarons

8:28

Rachael bakes up a few trays of macarons and compares the outcome of each to show you how temperature and length of bake time can affect the macrons. Changes in color, crispness, and the interior structure will vary but can always be adjusted to improve your next batch. Rachael also shares a quick tip on how to personalize your finished macarons.

Pairing and Filling Macarons

Pairing and Filling Macarons

5:30

Learn how to pair the macaron shells and arrange them in an efficient order for filling. Rachael will discuss a variety of fillings that can be used to add flavor to your macarons and show you how to add filling to the shells appropriately without breaking these delicate cookies.

Your Instructor

Rachael Teufel

Rachael grew up baking in the kitchen with her Hungarian grandmother, but she didn't discover her passion for cake decorating until later in life while seeking a creative outlet from her day job. She always had artistic interests, so cake decorating seemed like the perfect activity after a long day working as a Physical Therapist. Rachael launched Intricate Icings Cake Design in 2006 and quickly became known for creating cakes that were both delicious and beautiful. She enjoys translating any type of inspiration into an original cake design striving to think outside the box, explore new techniques, challenge her design skills, and push the limits of creativity! Intricate Icings is best known for their bridal gown-inspired cakes and more recently, the Geode Cake trend which took hold quickly over a large geographic band making it one of the most recognizable design concepts in recent years. Rachael's work is now nationally recognized and can be seen on episodes of "Food Network Challenge" as a competitor as well as on Hulu’s "Baker’s Dozen" and Food Networks "Buddy VS Duff" as a Judge!

Bonus Material

FAQs

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