French Macarons
Rachael Teufel
Class Preview
0:46
- In-depth Instruction; over 55 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Intro
3:21
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
3:41
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
11:43
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
7:12
Learn the art of folding dry ingredients into a meringue properly to prevent too much deflating the egg whites. Then complete the macaronage 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
11:46
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
3:15
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
8:25
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 effect 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
5:27
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 you your macarons and show you how to add filling to the shells appropriately without breaking these delicate cookies.
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 will 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.
Rachael Teufel
Rachael Teufel was a physical therapist before she discovered cakes as a creative outlet. In 2006 Rachael started her own company, Intricate Icings Cake Design. Today her work is nationally recognized. She's been featured on the "Food Network Challenge" TV show as well as in top-tier publications such as Brides, Martha Stewart Weddings and The Knot. Rachael was also named one of the top pastry pros in the country by Martha Stewart Weddings.
Bonus materials available after purchase