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About This Course

The mighty Macarons, they have thwarted many a confectioner, but no more. For baking enthusiasts, macarons are the ultimate show stopping dish to perfect. This is finally the class that will teach you how to make these delicate confections, achieving perfect results every time.

Their pretty colours and endless selection of fillings mean they not only look great, but taste delicious too.

If you’ve ever walked past the window of a French patisserie, you will have noticed the macarons. Bright and colourful, all neatly stacked up, it’s a highly attractive display – and just so tempting. When they are beautifully wrapped, they make for delightful gifts to give when invited to dinner or visiting friends, which is just why they are so popular in France, especially in the chic bakeries of Paris.

So, how do you make French macarons? The recipe couldn’t be easier. It’s just egg whites, ground almonds and powdered sugar. The tricky bits are the method needed to get the consistency right, how you get those uniform shapes and how you bake them.

As well as learning how to master those tricky macaron shells, you’ll also learn to create four decadent fillings. I will guide you through the mixing, drying and baking of the shells, talking through potential pitfalls you might experience at each stage.

Add a bit of ‘ooh la la’ to your cooking with a macaron class!

Who this course is for:

  • Foodie
  • Baking lover
  • Pastry lover
  • Cooking Enthusiast

Our Promise to You

By the end of this course, you will have learned the art of making macarons.

30 Day Money Back Guarantee. If you are unsatisfied for any reason, simply contact us and we’ll give you a full refund. No questions asked.

Get started today and learn more about how to master the art of macaron making.

Course Curriculum

Section 1 - The Macarons Introduction
Introduction 00:00:00
Section 2 - All The Recipes
Recipes 00:00:00
Section 3 - The Macaron Process
Mixing Process 00:00:00
Italian Meringue 00:00:00
Mixing, Piping And Croutage 00:00:00
Section 4 - The Fillings
Raspberry Patè De Fruit 00:00:00
Chocolate Ganache 00:00:00
Pistachio Cream Filling 00:00:00
Salted Caramel 00:00:00
Section 5 - Final Assembly Of Our Macarons And Conclusion
Macarons Final Assembly 00:00:00
Pro Tip 00:00:00
Conclusion 00:00:00

Course Reviews

5

5
1 ratings
  1. Paul Edward Montador
    Paul Edward MontadorApril 19, 2021 at 8:05 pm

    Macarons NOT Macaroons!!

    5

    OK, Alessio gives you a lot of information here, which is great.

    A couple of notes, for my American friends, all the Measurements and temperatures are European, I.E Grams, and Celsius
    So you will need to know the conversions or find them out after you watch.

    I’m disappointed that the recipes are on a video, not a downloadable file, (Something to consider Alessio, for future classes)
    I do have the advantage I’m Scottish and a Chef and Self-Taught Baker, so I can get this pretty quickly. But if you are new to Macarons or building your skills by watching another method to make them, please really pay attention to certain things, like the food colorings, he makes a great point about those for you.

    In conclusion, a great lesson from somebody that has made countless MACARONS in his career

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