Perfect Macarons + 5 New Fillings

The online course for those who want to learn how to bake the perfect macarons.

What you'll learn

How to prepare Italian meringue.

Learn how to bake dense the macaron shells

How to prepare 5 new fillings.

5 Templates for macaron shells.

Learn to bake the perfect macarons.

Learn how to store and freeze macarons

Requirements

Oven or Combi Oven

Teflon mat

Planetary mixer

Pastry bags

Stewpan

Thermometer

Kitchen scales

Mixing bowls

Silicone spatula

Pastry nozzles

Description

Hi, My name is Viktoriia I have been a pastry chef in the field of baking macarons for over 5 years. And I want to share my experience. Welcome to the Macarons’ world! There are a lot of us with a burning desire to make perfect Macarons. How many nerves and ingredients have already been spent? How many courses have you bought and how many ideal instagram pages have you revised? If you come to me, something is not working for you. I can help you ease your pain. I will tell you in detail everything I know, and show you my equipment. Follow my advice and you will succeed.Who this course is forMy course is suitable for beginners and experienced confectioners, but patience and desire are required.Bake macarons to sell in bakeries and pastry shops.Who wants to bake macarons for friends and family. What is included in my course?1. Technical Card (PDF)  + 6 instructional videos.2. 5 Filling recipes (PDF) + 6 instructional videos.• Cream• Mango-passion fruit• Cherry covered in chocolate• Chocolate cheesecake (whipped) • Blackcurrant 3. Rules for storing Macarons.4. 5 Templates for macaron shells (PDF).Required Ingredients• Almond Flour• Eggs• Albumin• Powdered sugar• Sugar• DyesAfter my course you will learn how to bake perfect macarons. You will get a cool meringue. You will learn how to bake dense shells. How to prepare 5 new fillings.

Overview

Section 1: Preview

Lecture 1 Preview

Section 2: Technical Card + Equipment list + Templates

Lecture 2 Macarons Guide

Section 3: A detailed video tutorial for convenience, divided into parts.

Lecture 3 Preparation of ingredients

Lecture 4 Egg whites

Lecture 5 Syrup

Lecture 6 Meringue

Lecture 7 Marzipan

Lecture 8 Results

Section 4: Fillings

Lecture 9 Mango-passion fruit

Lecture 10 Passion fruit Confit

Lecture 11 Tiramisu

Lecture 12 Cherry Confit

Lecture 13 Milk Chocolate Ganache

Lecture 14 Filling

My course is suitable for beginners and experienced confectioners, but patience and desire are required!