This is the perfect destination where you can discover an array of exquisite recipes for macarons and an assortment of other delectable desserts that Mauderne loves to showcase in its delightful baking classes and bespoke dessert orders.
Discover my latest online macarons masterclass
Discover secrets and tips to make macarons at home with my new online course available for a lifetime.
What You’ll Get
This class provides an all-inclusive experience for macaron enthusiasts at any skill level. With lifetime access, students can learn and perfect their macaron-making skills at their own pace, presenting the opportunity to revisit the materials as needed.
Upon enrollment, students gain 24/7 access to high-quality video tutorials, downloadable resources, and a comprehensive breakdown of ingredients and techniques. This immersive experience ensures that participants can savor the process of macaron mastery without any time constraints.
What Makes It Unique: Our class stands out by delivering an authentic French patisserie experience. The course is led by our founder French pastry chef, Maud, who share her time-honored techniques and innovative approaches, providing a blend of tradition and modernity. Check out our exclusive lifelong access, setting us apart from standard online classes.
Mauderne Marie-Antoinette Cake
Follow this recipe to make a delicious and explosive in flavour Marie-Antoinette cake
A revisited version of the traditional Victoria sponge cake with French twists!
I created this recipe after teaching a vanilla and strawberry macarons baking class. I had some double cream and strawberry jam left so I thought why not doing a light and fluffy cake with this. Marie-Antoinette Cake was born!
For a 20 cm round cake tin with 4cm height
Ingredients
Génoise
20g melted butter for the cake tin
160g eggs
90g caster sugar
20g melted butter
Zesty Strawberry Jam (can also be used for your macarons filling)
1kg of strawberry
peels of 1 unwaxed lemon
juice of 1 lemon
100g sugar
8g agar-agar
Vanilla chantilly
150ml double cream
1/2 tsp. vanilla powder
2 tbsp. icing sugar
Zesty Lime Syrup
fresh juice of 1 lime
zest of 1 unwaxed lime
100g caster sugar
100g water
Steps
Zesty Strawberry Jam
Add all ingredients (except agar-argar) into a saucepan and simmer on low heat for 15 min
Blend it to get a smooth fruit coulis
Put it back in the saucepan, sprinkle the agar-gar, bring to boil
Stir for another 5min at medium heat to activate the jellification of the jam
Pour the jam in a recipient
Put a clear film over the surface of the filling and keep in the fridge for an hour
Before using blend it again to get a smooth texture that will be easy to spread on the cake
Génoise
Generously brush your cake tin with melted butter
In a bowl, beat the eggs and the sugar in a bain-marie until obtaining a light cream colored ruban texture. Stay under 45°C and then remove from the bain-marie
Add the melted butter
Delicately incorporate the sifted flour
Pour the mix in the cake tin and bake at 180°C for 20 minutes
Turn onto a cooling rack and leave to cool completely.
Half horizontally into two equal round cakes
Vanilla Chantilly
While your génoise is cooling down, beat the whipped cream with the icing sugar and the vanilla powder until getting a chantilly texture
Film to contact in a recipient and keep it in the fridge until using it
Zesty Lime Syrup
Add all ingredients in a saucepan
Bring to boil and keep on the heat until sugar has dissolved
Remove from heat, let it cool down a bit to room temperature before using
Final steps: Building up your Marie-Antoinette cake
Use a brush to soak the lime syrup on each halves
Spread the jam over both halves
Spread the chantilly on the bottom half
Sandwich the second sponge on top with the jam at its bottom
Dust with a little icing sugar before serving
Keep in an airtight container and eat within 2 days
Tips
You can replace the zest by vanilla powder if you’re not a fan of citrus
You can replace 15g of flour by cacao powder for a cacao version of this cake
Use a smaller 16cm tin if you want your cake to be higher
Sicilian Lemon Macarons
Follow this recipe to make a delicious and original zesty cream for your lemon macarons
For the macarons shells, please refer to this recipe
For approximately 30 macarons
Ingredients
113g eggs
100g caster sugar
80g fresh lemon juice
4g zest of unwaxed lemon
175g slightly salted butter
50g almond flour
Steps
Make your own lemon juice
Rub sugar with the zest
Mix in a bowl the eggs, sugar and lemon juice
Bring the mixture to 83/84°C using bain-marie technique and keep stirring
When the mix is about (60°C) add the butter
Stir until you get an homogenous mixture
Add the almond and stir until the mixture is homogenous
Blend with a hand bendler for 10min
Pour the cream in a recipient
Put a clear film over the surface of the filling and keep in the fridge overnight before using
Tips
Come to Mauderne's cooking classes to learn the tips and secrets about an onctuous lemon filling for your zesty macarons.
Virgin Mojito Macarons
Follow this recipe to make a virgin mojito cream for your summer macarons
For the macarons shells, please refer to this recipe
For approximately 30 macarons
Ingredients
113g eggs
100g caster sugar
80g fresh lime juice
4g zest of unwaxed lime
10g of chopped fresh mint
175g slightly salted butter
50g almond flour
Steps
Make your own lime juice
Rub sugar with the zest and the chopped mint
Mix in a bowl the eggs, sugar and lime juice
Bring the mixture to 83/84°C using bain-marie technique and keep stirring
When the mix is about (60°C) add the butter
Stir until you get an homogenous mixture
Add the almond and stir until the mixture is homogenous
Blend with a hand bendler for 10min
Pour the cream in a recipient
Put a clear film over the surface of the filling and keep in the fridge overnight before using
Tips
For the ones who like rum, replace 10g of lime juice with 5cl of white rum.
Come to Mauderne's cooking classes to learn the tips and secrets about an onctuous lemon filling for your zesty macarons.
Lime And Lemon Ganache For Macarons
Follow this recipe to make a delicious and refreshing lime/lemon cream for the filling of your macarons.
For approximately 30 macarons
Ingredients
100g mascarpone cream
140g icing sugar
1 lime zest
1 lemon zest
Steps
Grate the lime and the lemon to get small pieces of their skin
Add the zest and icing sugar to the mascarpone
Mix until you get an homogenous mixture
Cool it down before putting it in the fridge overnight (if you don’t want to wait, put it in the freezer and check after 2 hours if it is at the right creamy consistency)
Tips
Make sure to wash and dry the citrus before grating
Don't grate too much, we should only take the first zest
Keeping in the fridge before using will intensify the flavour
Come to Mauderne's cooking classes to learn the tips and secrets about a refreshing lemon flavoured filling
Raspberry Jam For Macarons
Follow this recipe to make a tasteful and colourful raspberry jam for the filling of your macarons.
For approximately 30 macarons
Ingredients
300g fresh raspberries
1 tbsp of sugar
1 tbsp of fresh lemon squeezed
1 tbsp of Agar
Steps
Blend the raspberries with the lemon juice and the sugar until you get a smooth puree
Sift it to remove the pips of the raspberries
Place the raspberry puree and add the tbsp of Agar in a saucepan and bring to a boil, stirring with a wooden spoon
Then simmer between 5 and 10 minutes
Cool it down before putting it in the fridge for at least 3 hours. You should get a nice jam consistency.
Tips
You can mix and match the raspberry jam with another filling, e.g. vanilla ganache
You can add more or less agar depending on your preferred consistency
If you don't have time to make the raspberry jam from scratch, you can get a fruit puree. Make sure it does not contain more than 10% added sugar and nothing else than raspberries
Come to Mauderne's cooking classes to learn the tips and secrets about a tasteful raspberry filling