The mighty Macaroon, they have thwarted many a confectioner, but no more. For baking enthusiasts, macarons are the ultimate show stopping dish to perfect. This is finally THE class that will teach you how to make these delicate confections, achieving perfect results every time.
Their pretty colours and endless selection of fillings mean they not only look great but will taste delicious too.
If you’ve ever walked past the window of a French patisserie, you will have noticed the macarons. Bright and colourful, all neatly stacked up, it’s a highly attractive display – and just so tempting. When they are beautifully wrapped they make for delightful gifts to give when invited to dinner or visiting friends, which is just why they are so popular in France, especially in the chic bakeries of Paris.
So, how do you make French macarons? The recipe couldn’t be easier. It’s just egg whites, ground almonds and powdered sugar. The tricky bits are the method needed to get the consistency right, how you get those uniform shapes and how you bake them.
As well as learning how to master those tricky macaroon shells, you’ll also learn to create four decadent fillings. I will guide you through the mixing, drying and baking of the shells, talking through potential pitfalls you might experience at each stage.
Add a bit of ‘ooh la la’ to your cooking with a macaron class!
Courses » Lifestyle » Food & Beverage » Baking » Mastering the art of Macarons
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Mastering the art of Macarons
All the secrets of Macarons are now revealed
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This course contains:
Table of contents
Description
You will learn
✓ All the phases and stages behind the macaron production
✓ How to make four delicious different fillings
Requirements
This course is for
• Baking lover
• Pastry lover
• Cooking Enthusiast
How much does the Mastering the art of Macarons course cost? Is it worth it?
Does the Mastering the art of Macarons course have a money back guarantee or refund policy?
Are there any SCHOLARSHIPS for this course?
Who is the instructor? Is Alessio Piantanida a SCAM or a TRUSTED instructor?
I worked for several cruise lines, managing pastry, bakery, ice cream and chocolate teams of up to 40 people.
When I’m not on board, I teach pastry and ice cream both Italy and oversea.
Pasticcere, panificatore e gelatiere da quindici anni, lavoro come Executive Pastry Chef su navi da crociera a 5 stelle da diversi anni.
Ho lavorato per diverse compagnie crocieristiche, gestendo squadre di pasticceria, panetteria, gelateria e cioccolateria sino a 40 persone.
Quando non sono a bordo, insegno pasticceria e gelateria sia in Italia che all’estero.
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