Sweet and Savory Macarons
Perfect your macaron technique and explore a world of sweet and savory flavors.
Chef pastelera especializada en pastelería creativa y profesora de la escuela Hofmann en Barcelona
Course Content
Course Content
2 - What are Macarons?
3 - Tiramisú Macaron
Free
4 - Deliberry Macaron
5 - Long pistachio Macaron
6 - Snickers Macaron
7 - Valentine Macaron
8 - Licorice Macaron
9 - Piña Colada Macarons
10 - Chocolate Macaron
11 - Big hazelnut Macaron
12 - Salmon and Cream Cheese Macaron
13 - Mediterranean Macaron
About this Course
Small circular delights in bright colors, hiding a creamy centre
In this course, we’ll make 11 macaron recipes that will take you from the essential classics to the most innovative creations. You’ll master the base macaron technique and learn how to adapt it to create a wide range of flavors and textures.
You’ll see that it’s not necessary to have professional equipment to achieve high-level results, you can do it by using what you already have at home. From temperature control to mixing techniques, each lesson is designed so you can replicate these delicate French treats in your own kitchen.
At the end of this course you will:
- Master the basic macaron technique and adapt it to different flavors and textures.
- Develop alternatives for special ingredients such as sweet or savory options.
- Make creative fillings that perfectly complement each type of macaron.
What's included?
- 2h 50 min HD video
- 40 lessons
- 11 recipes
- Recipe book
- 12 Quizzes
- Certificate
- English, Español (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Course Recipes
Meet your Instructor
Pastry chef specialized in creative pastry and teacher at the Hofmann School in Barcelona.
Elena Adell, a pastry chef trained in Barcelona, has experience in high quality kitchens and patisseries. She stands out for her quest for perfection and creativity, collaborating with industry leaders. Specializing in teaching, she shares her passion and knowledge with new generations in Barcelona.
Master the art of macarons: balance, flavor, and pro tips to get them right every time.
What you'll learn
In this course, you will learn how to prepare a variety of macarons, each with its own unique style and flavor. From the classic chocolate macaron, with its intense cocoa ganache, to more exotic options like the pineapple and rum macaron. You’ll also work with refined ingredients such as almond, pistachio, and cocoa, achieving perfect textures and finishes that highlight each macaron.
You will also explore innovative combinations like the tiramisu macaron, inspired by the famous Italian dessert, or the bold licorice macaron with a stout beer ganache. You’ll learn techniques to enhance the flavor of fruits, nuts, and spices, while perfecting the presentation of each one.
The techniques you will learn are:
- Piping macarons
- Ganache
- Gelification
- Infusion with liqueurs
- Refining nuts
- Oven temperature control techniques
- Toffee
What our students say
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
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Ratings and Reviews
4.9
Avg. Rating
288 Ratings
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CHEF SHELLY COLE
Macaron Instructor needs to understand how to talk to UNITED STATES Students
The instructor needed to show CLOSE UPS of her work, and more than one second. Expecially when she was waving around the bottom of the cookie to SHOW US how smooth it was, we could never see it because she kept moving her hand around. Also, us Americans do NOT Cook in "C" as we bake in "F", Now I have to go and figure everything out on my end. more time was needed for showing us HOW TO Stir batter
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The technique
Very professional chef,beautiful explanations.