Macarons 2.0: baking 4 types of shells + 15 fillings!
4.5 (3 ratings)
Course Ratings are calculated from individual students’ ratings and a variety of other signals, like age of rating and reliability, to ensure that they reflect course quality fairly and accurately.
36 students enrolled

Macarons 2.0: baking 4 types of shells + 15 fillings!

Learn all secrets of macarons. 21 video lessons. 4 hours.
4.5 (3 ratings)
Course Ratings are calculated from individual students’ ratings and a variety of other signals, like age of rating and reliability, to ensure that they reflect course quality fairly and accurately.
36 students enrolled
Created by Egor Kozlovsky
Last updated 5/2020
English
English
Current price: $69.99 Original price: $99.99 Discount: 30% off
5 hours left at this price!
30-Day Money-Back Guarantee
This course includes
  • 3.5 hours on-demand video
  • 43 downloadable resources
  • Full lifetime access
  • Access on mobile and TV
  • Assignments
  • Certificate of Completion
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What you'll learn
  • Learn 4 types of macarons (shells).
  • Learn to color shells without color powders and give them a flavor, as well as make additional garnish.
  • Get a ready range of flavors: 15 various fillings.
  • Study online at a convenient time and anywhere in the world
  • Get high-quality feedback from your tutors
  • Get the Certificate of Achievement after you have completed the final project
Requirements
  • You don't need anything special as you can find almost everything in your own kitchen.
  • The most necessary equipment: electronic scales with an accuracy of ±1g + cooking thermometer + blender and mixer + piping bag + confectionery tips.
  • Lifehack: If you don't have anything, borrow it from your friends in exchange for future sweets. This is a great opportunity to meet and show off your skills.
Description

The course program: the theory and recipes for macarons.

  1. The introductory lesson
    You will know about the equipment and ingredients necessary for the course. And much more things.

  2. The theory of Macarons from A to Z.

    No unclear issues. We will analyze all possible mistakes and ways to avoid them!

  3. Garnish for shells

    Some tips to make you macarons unique. Types of garnish that you can apply, how to cook and when to use.

  4. Classic, chocolate and hazelnut macarons shells
    How can you make perfect macarons? And the macaron shells of various flavors. What you can replace and what you can't, what you should use to replace one product with another.

  5. Blueberry shells with authentic blueberry flavor

    We will cook macarons and color them without color powders. And we will give the shells a flavor without flavoring agents!

  6. 3D blueberry
    We begin to study the fillings. We will make macarons with 3 blueberry textures.

  7. Bailey's

    Very rich, but delicate flavor. I offer you a real HIT.

  8. Mango and passion fruit

    A win-win flavor. With a dozen of possible variations.

  9. Double raspberry with dark chocolate

    Rich raspberry flavor accompanied by dark chocolate.

  10. Wasabi and strawberry

    Unusual filling in your arsenal.

  11. Salted caramel

    Nothing more to add. Either you love it or hate it.

  12. Cranberry and kvass

    Why wouldn't you say... "yes"?! It's like rye beer with cranberry

  13. Pistachio and whiskey

    ... or just pistachio? As you prefer.

  14. Champagne with milk chocolate

    Champagne to everybody! The best choice for a bridal shower;)

  15. Black currant
    Simply. Yummy. Popular.
    Delicate texture. You will develop dozens of variations basing on this recipe.

  16. Blue cheese + pear jam

    This is a hit ... Sure, it's a real HIT, guys!

  17. Raspberry

    Raspberry with cream cheese. It will be a delicious discovery for you.

  18. Beets + Earl Gray

    Haven't you tried it yet? Then we go to you!

  19. Pumpkin

    One would think, what pumpkin?! But this question disappears as soon as you try these macarons.

  20. Vanilla and tomato

    You can't but try this flavor.


Typical mistakes that we will analyze and learn to avoid during the training course:

  • Why do macarons have hollow shells?

  • Why doesn't the "feet" rise?

  • Why does it rise so fast, fall and spread?

  • Why does the top/bottom of the shells get dark?

  • Why does the shell get lopsided?

  • Why does the shell have "nipples" and is lumpy and bumpy?

  • Why are the "points" left?

  • Why the shells are not round?

  • Why is the bottom concaved?

  • Why are they cracked?

  • Why are they hard and dry?

  • Why are they soft and stick to the mat?

  • Why is the result inconsistent within the same batch?

We will study everything. Now, it will be very easy to cook!

Who this course is for:
  • The course is suitable for beginners!
Course content
Expand all 21 lectures 03:39:58
+ Introduction
2 lectures 25:52

Let’s start with the introductory lesson and discuss everything that we’ll study during the course.


Inventory that you will need during the course:

  • Bowls

  • Silicon spatulas (in the video lessons: silikomart 25 and 41 cm)

  • Electronic balance

  • Blender (in the video lessons: bamix m160 and braun mq-735)

  • Sauce pan

  • Stove

  • Needle thermometer (in the video lessons: paderno, matfer)

  • Oven thermometer (optional)

  • Microwave (optional)

  • Mixer (in the video lessons: Kitchenaid ksm 150 pser)

  • Piping bags

  • Round nozzle 8-10 mm

  • Silicone/Teflon baking mat (also known as non stick baking mat) (in my video lessons: silikomart spv64mac)

Chocolate used in all the fillings:

  • White chocolate - Callebaut Velvet - 33.1%

  • Milk chocolate - Callebaut 823 - 33.6%

  • Dark chocolate - Callebaut 811 - 54.5%

Every lesson contains a detailed description of the ingredients.

In all recipes that mention fruit/berry purée I use ready-made frozen Ravifruit purée (you can use any purée: boiron, ponthier, caramanfruit, etc.) or frozen berries blended until purée-like texture (don’t boil down and don’t add sugar).


If you use ordinary baking mats without guide lines, download a template that you can place under the mat to make perfect macarons: (print the template on A4 size)

Let’s start with the introductions in the comments below this lesson!
Tell us, where you are from, maybe you will find a countryman here? :) Did you take the basic course (Candy Bar), make macarons or would it be the first time for you? Why did you take the course? What do you expect from the lessons, etc.?:)

Preview 19:29

Let’s start with a short video. We’ll talk about the mats for making macarons and other basic equipment.

Tools and ingredients
06:23
+ Macarons' shells
4 lectures 01:28:11
Theory of macarons baking
19:23
Decorations for macaron shells
04:55
Macarons. Shells
36:12
Blueberry macaron shells
27:41
+ Macarons' fillings
15 lectures 01:45:55
3D blueberry macarons
10:14
Baileys macarons
06:26
Mango - Passion Fruit macarons
05:53
Salted Caramel macarons
11:29
Champagne - Milk Chocolate macarons
05:19
Strawberry - Wasabi macarons
04:24
Pear - Blue Cheese macarons
10:48
Double raspberry macarons
08:30
Cranberry - Kvass macarons
07:14
Pistachio - Whisky macarons
07:35
Black currant
07:44
Raspberry - Cream Cheese macarons
04:35
Pumpkin macarons
04:07
Beet - Earl Grey macarons
05:07
Tomato - Vanilla macarons
06:30
+ Certification
0 lectures 00:00
So, this is the end of our course on macarons with a plenty of fillings. To receive the Certificate of Achievement you have to accomplish 2 tasks: 1. Complete a practical task 2. Complete theory test
Certification
1 question