Discover my latest online macarons masterclass

Online Macarons Making Course

Learn and train yourself on mastering the art of making macarons at home with my exclusive online course available 24/7 and 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.

How To Make Basic Macarons Shells

Ingredients

• 150g icing sugar

• 150g almond powder

• 55g white eggs

• 55g white eggs

• powder colouring

• 150g granulated sugar

• 38g water

Steps

Start with making the Italian meringue

1. Pour the water and the granulated sugar in a pan

2. Without stirring, bring to boil until 118°C

3. Simultaneously, gently start beating the white eggs and increase the speed when the sugar reaches 105°C

4. Pour slowly the syrup into the beaten white eggs and keep beating until it cools and you get a nice peak texture

While the meringue is cooling down follow the next steps

1. Sift/Blend Icing sugar and almond powder

2. Pour white eggs and colouring in the bowl with the powders and start to gently fold in the batter

3. Fold a third of the Italian meringue then add the rest meticulously

4. Work the batter like if you want to remove the air ('macaroner') until getting a shiny and smooth consistence

5. Fill a piping bag

6. Pipe out regular rounds on a baking sheet

7. Tap the trail 3-4 times to remove air bubbles and flatten eavenly the macarons shells

8. Preheat your oven at 150°C (fan)

9. Leave to form a crust for minimum 20min at room temperature

10. Bake between 10 and 14 minutes depending on your oven and the round size

Tips

• Before letting the shells crusting, delicately tap the bottom of the tray to remove air and make all shells even

• Before you put the shells in the oven, delicately touch the top and you should feel a dried layer

• Make sure to incorporate the sugar at 118°C and slowly into the frothy white eggs to avoid over cooking the eggs

• During the cooking class at Mauderne, you learn how to do the 'macaronage' to get the right consistency of the batter

Raspberry Jam For Macarons

For approximately 30 macarons

Ingredients

• 300g fresh raspberries

• 1 tbsp of sugar

• 1 tbsp of fresh lemon squeezed

• 1 tbsp of Agar

Steps

1. Blend the raspberries with the lemon juice and the sugar until you get a smooth puree

2. Sift it to remove the pips of the raspberries

3. Place the raspberry puree and add the tbsp of Agar in a saucepan and bring to a boil, stirring with a wooden spoon

4. Then simmer between 5 and 10 minutes

5. 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