Macarons 2.0: baking 4 types of shells + 15 fillings!
- 3.5 hours on-demand video
- 43 downloadable resources
- Full lifetime access
- Access on mobile and TV
- Certificate of Completion
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- 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
- 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.
The course program: the theory and recipes for macarons.
The introductory lesson
You will know about the equipment and ingredients necessary for the course. And much more things.
The theory of Macarons from A to Z.
No unclear issues. We will analyze all possible mistakes and ways to avoid them!
Garnish for shells
Some tips to make you macarons unique. Types of garnish that you can apply, how to cook and when to use.
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.
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!
We begin to study the fillings. We will make macarons with 3 blueberry textures.
Very rich, but delicate flavor. I offer you a real HIT.
Mango and passion fruit
A win-win flavor. With a dozen of possible variations.
Double raspberry with dark chocolate
Rich raspberry flavor accompanied by dark chocolate.
Wasabi and strawberry
Unusual filling in your arsenal.
Nothing more to add. Either you love it or hate it.
Cranberry and kvass
Why wouldn't you say... "yes"?! It's like rye beer with cranberry
Pistachio and whiskey
... or just pistachio? As you prefer.
Champagne with milk chocolate
Champagne to everybody! The best choice for a bridal shower;)
Simply. Yummy. Popular.
Delicate texture. You will develop dozens of variations basing on this recipe.
Blue cheese + pear jam
This is a hit ... Sure, it's a real HIT, guys!
Raspberry with cream cheese. It will be a delicious discovery for you.
Beets + Earl Gray
Haven't you tried it yet? Then we go to you!
One would think, what pumpkin?! But this question disappears as soon as you try these macarons.
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!
- The course is suitable for beginners!
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:
Silicon spatulas (in the video lessons: silikomart 25 and 41 cm)
Blender (in the video lessons: bamix m160 and braun mq-735)
Needle thermometer (in the video lessons: paderno, matfer)
Oven thermometer (optional)
Mixer (in the video lessons: Kitchenaid ksm 150 pser)
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.?:)