Virtual Parisian Macarons

Thank you for choosing to take a class with Le Dolci! We’re looking forward to meeting you and making delicious treats together! In the meantime, please look at our equipment and ingredient lists to prepare for class!

For this class, you will need the following equipment:

  • Weight scale (metric, in grams) *the macaron recipe is very precise, therefore everything needs to be scaled to set yourself up for success 
  • Stand mixer with a whisk attachment
  • Rubber Spatula
  • Small saucepan with lid
  • Fork or candy thermometer
  • A few large bowls
  • Piping bags (reusable or 2 disposable) *these can be purchased at Bulk Barn, your local grocery store or online 
  • Piping tip (medium round tip  around 1/4″ diameter- we use Ateco #803) *these can be purchased at Bulk Barn or online
  • Baking Sheet with parchment or a silicone mat
  • Pot
  • Whisk

Don’t forget to look in the pantry for the following ingredients, or add them to the grocery list:

  • 250g icing sugar
  • 250g almond flour (Grind icing sugar and almond flour together in food processor and sieve)
  • 60g water (more may be needed for larger pot)
  • 200g sugar
  • 200g egg whites +15g for beginners and bad weather days
  • 100g sugar (separate to the sugar above)
  • 2 pinches of salt
  • Gel-based food colouring (optional)

For the Ganache:

  • 250g dark chocolate
  • 250g cream 35%
  • earl grey tea/whisky (optional)