Lesson Plan: Master the Art of French Macarons: A Delicious Recipe for Irresistible Treats!

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Lesson Plan: Master the Art of French Macarons: A Delicious Recipe for Irresistible Treats!

Grade Levels: 9-12

- To teach high school students the process of making French macarons.
- To enhance students' understanding of precision in measurements, following complex recipes, and mastering delicate baking techniques.
- To foster creativity in flavor combinations and presentation.

Common Core Standards:
- CCSS.ELA-LITERACY.W.11-12.2: Write informative/explanatory texts to examine and convey complex ideas, concepts, and information clearly.
- CCSS.ELA-LITERACY.RST.9-10.3: Follow precisely a complex multistep procedure when carrying out experiments, taking measurements, or performing technical tasks.

- 1 ¾ cups powdered sugar
- 1 cup almond flour
- 3 large egg whites, at room temperature
- ¼ cup granulated sugar
- Gel food coloring (optional)
- ½ teaspoon vanilla extract (or other desired flavoring)
- Buttercream or ganache filling of choice
- Piping bag with round tip
- Baking sheets
- Parchment paper
- Mixing bowls
- Electric mixer
- Sifter


1. Introduction (10 minutes)
- Begin the lesson by discussing the elegance and popularity of French macarons as delicate and flavorful treats.
- Engage students in a conversation about their favorite macaron flavors and the challenges they may have faced when baking or tasting them.

2. Explaining Precision and Techniques (15 minutes)
- Discuss the importance of precise measurements and mixing techniques in achieving the perfect texture and appearance of macarons.
- Explain the process of sifting powdered sugar and almond flour to ensure a smooth batter.

3. Macaron Batter Preparation (20 minutes)
- Instruct students to sift the powdered sugar and almond flour together into a mixing bowl, discarding any lumps.
- In a separate mixing bowl, beat the egg whites until foamy using an electric mixer.
- Gradually add the granulated sugar while continuing to beat until stiff peaks form.
- Introduce optional gel food coloring and vanilla extract (or other flavorings), mixing until evenly incorporated.

4. Macaronage Technique (10 minutes)
- Instruct students to carefully fold the sifted dry ingredient mixture into the beaten egg whites, using a spatula.
- Demonstrate the macaronage technique, combining the mixture by gently folding and turning until the batter falls off the spatula smoothly, with a thick ribbony consistency.

5. Piping and Resting (15 minutes)
- Line baking sheets with parchment paper.
- Fill the piping bag with the macaron batter, fitted with a round tip.
- Instruct students to pipe small, evenly sized circles onto the prepared baking sheets, leaving space between each macaron.
- Gently tap the baking sheets on the counter to release any air bubbles and allow the macarons to rest for 30 minutes to develop a smooth shell.

6. Baking and Filling (20 minutes)
- Preheat the oven to the recommended temperature.
- Bake the macarons for the specified time, until they form a firm, smooth shell and lift easily from the parchment paper.
- Allow the macarons to cool completely before carefully removing them from the parchment paper.
- Pair up macaron shells of similar size and fill them with desired buttercream or ganache filling.

7. Reflection and Presentation (10 minutes)
- Lead a discussion on the challenges and successes students experienced while making French macarons.
- Encourage students to share their flavor combinations and creative presentation ideas.
- Allow students to enjoy their delectable creations or consider packaging them as gifts.

Common Core Labels Correlations:

This French macaron recipe makes a batch of the most dainty, delicate, and delicious cookies that will float right into your mouth and disappear. I’ve packed ALL my tips into this video to help you out because no there really isn't any one foolproof, easy macaron recipe, they are finicky little guys.... If your macarons aren't picture perfect they will still be delicious, so grab you ingredents and let's get baking!Recipe: https://preppykitchen.com/french-macarons/TOP TIPS FOR MAKING FRENCH MACARONSTHE MERINGUE!!!! That meringue HAS TO BE STIFF! I had no idea French meringue could be whipped to such a thick marshmallowy consistency but all it takes is a bit of extra whisking. You’ll notice the meringue start to fill the whisk when you’re getting close to the right stage.Age your egg whites! Separate the eggs, place the whites in a clean glass, cover with plastic wrap and let them hang out in the fridge for a few days before using. This will dehydrate them and make them perfect for macarons.Sift, Sift, SIFT! Those larger pieces of almond flour will mar the surface of your macarons. Best practice is to sift then whiz in the food processor and repeat two more times. Discard the larger particles, don’t try to press them through the sieve.The mixing will take some practice, you will fold and fold the batter and then use the spatula to GENTLY press the batter against the bowl. You want to remove some of the bubbles but not to many… Continue this until it reaches a thick “lava” consistency. It should slowly fall off the spatula in ribbons and be able to form a figure eight without breaking.Pipe the macarons perpendicular to the surface. If your tip is pointing a bit in any particular direction when you pipe the macarons might be oblong or malformed.Add your coloring to the meringue after it reaches the soft peak stage.When you are finishing the piping motion stop squeezing the bag and pull up with a circular motion.The macarons will be best after 2-3 days resting in the fridge.If you over-bake the shells and they’re too crisp, brush the bottom with some milk before assembly to soften them up.SUBSCRIBE ►https://www.youtube.com/channe....l/UCTvYEid8tmg0jqGPD ME ON:Facebook: http://www.facebook.com/PreppyKitchenInstagram: http://instagram.com/PreppyKitchenPinterest: https://www.pinterest.com/PreppyKitchenWebsite: http://www.PreppyKitchen.com

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