Macarons
Macarons Perfection: The Ultimate Guide
Macarons Perfection: The Ultimate Guide

Macarons Perfection: The Ultimate Guide

At first glance, the recipe seems straightforward, it is available on any culinary website or in a cookbook. However, several crucial elements can lead to mishaps when overlooked. We sharpened our perfect technique over 7 years, experimenting with baking modes, mixing motions, and various nut flours. We have merged all this experience and created this guide for preparing these finicky French delicacies consistently perfectly. Follow each step, not missing any detail, and we guarantee they will turn out perfect every time!

 

The fullest lesson on making French Macarons with 3 different fillings:

  • Pina Colada — Coconut Ganache and Pineapple Confit
  • Lemon-Mint with Raspberry — Lemon-Mint Ganache and Raspberry Confit
  • Spiced Chocolate Cranberry — Milk Chocolate and Cranberry Ganache with Spices
Are you looking to make macarons for the first time and unsure where to start? Have you been trying repeatedly but can't seem to get it right? Dreaming of mastering the art like the best pastry chefs? Want them to turn out perfect every time? We've prepared a detailed video lesson and a full guide with all the details — 29 pages of crucial information and answers to the most popular questions, from choosing almond flour, oven or and pastry bags, to why the macarons explode and whether you can freeze them.

Watch the free video lesson on our YouTube channel

and get the detailed guide to learn how to make perfect macarons every time!

 

Did you like the lesson? Check out our collection of 30 delicious macaron fillings or save 30% by purchasing both lessons together!

€ 30,00

Course Details

  • After making the purchase, you will have immediate access to all the materials in your profile
  • This course includes video tutorial and 29-page text recipes e-book
  • Video duration: 25 minutes
  • Language: English, Russian, Latvian
  • One-time payment, unlimited lifetime access

Required Tools: oven, digital scale, digital thermometer for the syrup, coffee grinder or food processor, medium to large sieve, fine sieve, small saucepan, several medium-sized bowls, mixer (preferably stand mixer with a whisk and a paddle attachment), hand blender (preferably emulsifying), whisk, silicone spatula, tall plastic glass/jar (1-2L / 35-70 fl OZ), flat containers (for the ganache), cling film, disposable pastry bags (30-40 cm / 12-15”), round tips for pastry bag (approximately 8-12 mm / 0.3-0.5”), Teflon or silicone baking mats, perforated baking sheets (optional), macaron cooling rack, storage containers, rubbing alcohol, vodka or white vinegar for cleaning mats.