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Pink Macaroon
Quantity per student: 4
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Scale
1 for all the class
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Swiss Meringue Buttercream / 1 batch
1 recipe per student at room temperature. Plus 5 spare recipes.
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Standmixer with Paddle and Whisk attachment
Minimun 3 or 4 regular or professional.
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Small stainless pan
1 for all the class. Able for induction or stove.
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Digital Thermometer
1 for all the class.
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Induction / Stove burner
2 for all the class.
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Baking trays
5 trays for all the class.
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Microwave
1 for all the class
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Fridge
1 or 2 Big fridges for all the class. All the stacked cakes must be together in the fridge.
