Dan's Creme Egg Macarons

Join the brilliant Dan Beasley Harling (GBBO, series 9) live from London who will teach you the skills you need to create this perfect Easter treat, the Creme Egg Macaron! 

This class takes place on Saturday 18th April at the following times:

12pm PT / 2pm CT / 3pm ET / 8pm UK GMT

Please allow up to 2 hours for this class.

During the class Dan will guide you through making the delicious chocolate macaron base, piping perfectly into egg shapes, plus whipping up your very own fondant creme and ganache. 

Bake With A Legend Online Classes are an interactive experience, where we limit group sizes to around 20 to ensure an intimate online setting. Not only do you have your celebrity baker teaching you, but you also have one of our brilliant Bake With A Legend hosts who will ensure the smooth running of your experience ensuring everyone is enjoying themselves.

If you need any help at any point during the class, you’ll be encouraged to raise your hand and your baker will be virtually joining you in your own kitchen in no time to assist you!

You’ll bake along in tandem with Dan, learning many tips and tricks a long the way as you perfect all the skills required to make Dan's Easter Creme Egg Macarons. Dan will also be on hand to answer your questions, be those about baking or his experiences of being involved on such an iconic television show.

Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same screen. Please note we can accept requests to move classes with two or more weeks notice prior to the class – any requests to do so, will incur a £5 administrative charge.

Once booked in, all guests will be emailed a full recipe and the zoom link required to join us for the class. Just in case you don’t spot it please check junk mail!

Equipment

Digital Scales 

Small Mixing Bowl 

Large Spatula

Whisk 

Electric Hand Mixer* 

Sieve

2 Medium Mixing Bowls 

6x Piping Bags 

2x Baking Sheets

2 Silicon Baking Mats/Parchment Paper 

Egg Template 

Wire Cooling Rack

Cocktail Stick Scissors Paintbrush

*Or you could use a stand mixer with bowl and whisk attachment

Ingredients

For the Ganache:

75g (1/3 Cup) Double / Heavy Cream 

150g (approx. 1 Cup) Milk Chocolate

For the Chocolate Macaron Shells:

120g (1 Cup) Ground Almonds / Almond Flour* 

120g (2 Cup) Icing / Powdered Sugar

100g Egg Whites (about 3 Large Eggs)** 

100g (1/2 Cup) Caster / Superfine Sugar

¼ tsp Cream of Tartar 

Pink / Blue Yellow Gel or Paste Food Colouring

For the Icing:

200g (1 2/3 Cups) Icing / Powdered Sugar 

10g (1 tbsp) Cocoa Powder

2-3tbsp Milk

For the Fondant Crème:

25g (2tbsp) Unsalted Butter, softened 

50g (2 rounded tbsp) Liquid Glucose (corn syrup)

½ tsp Vanilla Extract 

¼ tsp Salt

150g (1 ¼ Cups) Icing / Powdered Sugar 

1tsp Water

Yellow Food Colouring

To Decorate:

Brown Food Colouring A little Vodka (or water)

*You will need about 150g (1 1/3 Cups) of ground almonds to ensure you have enough finely ground pieces. Almond meal / flour is good, just make sure that it’s not reduced fat.

**Large Egg in UK = Extra Large Egg in US

If you have any questions regarding this class or anything concerning our online classes, please email us at bookings@bakewithalegend.com.

To see all our other classes which are currently on sale, please click here.

Please note we do also offer private events where you can choose which baker you’d like to teach you and what you bake - please click here for more information.

It is your responsibility to check the ingredients do not impact any allergies or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard. If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements. We will, wherever possible provide alternatives to include gluten & dairy free options.