Macarons
Demystify the macaron making process and master this popular patisserie product.
Owner of Edible Art Patisserie
Master the Macaron
Macarons are the jewel of the patisserie shop window and are much coveted by pastry fans worldwide. These precious and petite delicacies are also known for their temperamental nature, as many chefs and enthusiasts can attest.
Struggle no more! Macaron success is within reach thanks to macaron master, Damien Wager, who produces thousands of macarons every week. Damien will demystify this process step-by-step, sharing his technical tips and tricks to make smooth, shiny, crisp, chewy, colorful shells with perfect feet.
At the end of this course you will:
- Know how to make macaron shells using French, Italian and vegan meringue techniques.
- Be able to produce a range of macaron fillings.
- Know how to store and preserve macarons so they can be enjoyed in optimal condition.
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Course Syllabus
Course Content
Chapter 2 - Macaron Theory
Chapter 3 - Macaron Techniques
Chapter 4 - Passion Fruit and Raspberry Macaron
Chapter 5 - Strawberry and Lime Macaron
Chapter 6 - Vegan Chocolate Orange Macaron
Before you go
The keys to great macarons are technique, consistency and perseverance.
What you'll learn
Damien will demonstrate three different meringue techniques used to produce macarons: French meringue, Italian meringue and a vegan meringue recipe that takes advantage of egg replacers. You will see how to produce each type of macaron shell step-by-step as Damien shares his tips and tricks for each of the three techniques.
Learn how to make smooth even macaron shells, and to color, pipe, bake and cool them correctly.
You will learn to make different types of ganache, including fruit caramel ganache and a vegan ganache. Different methods for gel fillings will also be demonstrated, using a variety of different texturizing and gelling agents.
Finally, discover the best way to store your macarons so they can be produced efficiently, transported and enjoyed while at their best.
Who is it for?
This course is for professionals who would like to add macarons to their pastry production, and pastry enthusiasts who wish to raise their homemade macaron game.
What you’ll need
- Silicone mats
- Piping bags
- Round pastry nozzle
- Stand mixer
- Food processor
- Hand blender
- Tall narrow jug
- Heat proof spatulas
- Flexible spatulas
- Cooling racks
- Baking trays
- Oven
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Meet your Instructor
Owner of Edible Art Patisserie
A self-taught pastry chef, macaron master and owner of three UK based patisserie stores, known for his colorful and entertaining creations.
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Techniques
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