macaron

Bonjour & Bienvenue

Welcome soon to Aten-Te Aute’s virtual kitchen ❤️ we are so happy to host you!

Before the class, choose a confortable area in your kitchen were you can work smoothly and have a good internet connection to enjoy the activity.

A good idea is to set up your working station 15 minutes before the class; please scroll down to find the list of ingredients & equipment you will need to have on hand

SHOPPING LIST

ingredients must be weigh on a kitchen scale

Macaron: 

• 69g icing/confectioner sugar

• 69g fine almond powder/flour

• 53g granulated/caster sugar

• 53g egg whites**

• white vinegar

• food coloring gel or powder

**room temperature very important

Ganache

• 55g double/heavy cream 30% Fat

• 50g dark chocolate

• 10g unsalted butter**

**room temperature very important

Equipment

• medium size bowl

• whisk

• sifter

• parchment paper

• big size bowl

• napkin

• electric mixer or stand mixer

• rubber spatula

• template print here (A4 or Legal page format)*

• 2 pipping bags

• pastry tip/nozzle 7mm or 8mm (USA n°12)

• baking tray 40cm X 30cm

• large plate for presentation

• oven

• apron

*important

Verdant Lady - Cocktail*

*only available for private bookings

• 30ml or 2 tbsp Simple syrup

• 30ml or 2 tbsp Gin

• 15ml or 1 tbsp Chartreuse Vert or vodka

• 4 fresh mint leaves

• 1 lime/lemon juice (cut some skin before pressing out the juice) 

• plenty of ice cubes 

Equipment

• 1 cocktail glass (martini type) placed in advance inside the freezer 

• shaker

• cocktail jigger or measurement spoon

If you struggle to find any of the ingredients please contact us

Arrival time

Come and enjoy our waiting room, it will be available 5 minutes before the class & be Fantastique! on time

A très bientôt,

Gaby & Carlos