Macarons 2.0: baking 4 types of shells + 15 fillings!

Macarons 2.0: baking 4 types of shells + 15 fillings!, available at $89.99, has an average rating of 4.5, with 21 lectures, based on 59 reviews, and has 356 subscribers.

You will learn about Learn 4 types of macarons (shells). Learn to color shells without color powders and give them a flavor, as well as make additional garnish. Get a ready range of flavors: 15 various fillings. Study online at a convenient time and anywhere in the world Get high-quality feedback from your tutors Get the Certificate of Achievement after you have completed the final project This course is ideal for individuals who are The course is suitable for beginners! It is particularly useful for The course is suitable for beginners!.

Enroll now: Macarons 2.0: baking 4 types of shells + 15 fillings!

Summary

Title: Macarons 2.0: baking 4 types of shells + 15 fillings!

Price: $89.99

Average Rating: 4.5

Number of Lectures: 21

Number of Published Lectures: 21

Number of Curriculum Items: 22

Number of Published Curriculum Objects: 22

Original Price: $89.99

Quality Status: approved

Status: Live

What You Will Learn

Learn 4 types of macarons (shells).
Learn to color shells without color powders and give them a flavor, as well as make additional garnish.
Get a ready range of flavors: 15 various fillings.
Study online at a convenient time and anywhere in the world
Get high-quality feedback from your tutors
Get the Certificate of Achievement after you have completed the final project

Who Should Attend

The course is suitable for beginners!

Target Audiences

The course is suitable for beginners!

The course program: the theory and recipes for macarons.

The introductory lesson
You will know about the equipment and ingredients necessary for the course. And much more things.
The theory of Macarons from A to Z.

No unclear issues. We will analyze all possible mistakes and ways to avoid them!
Garnish for shells

Some tips to make you macarons unique. Types of garnish that you can apply, how to cook and when to use.
Classic, chocolate and hazelnut macarons shells
How can you make perfect macarons? And the macaron shells of various flavors. What you can replace and what you can’t, what you should use to replace one product with another.
Blueberry shells with authentic blueberry flavor

We will cook macarons and color them without color powders. And we will give the shells a flavor without flavoring agents!
3D blueberry
We begin to study the fillings. We will make macarons with 3 blueberry textures.
Bailey’s

Very rich, but delicate flavor. I offer you a real HIT.
Mango and passion fruit

A win-win flavor. With a dozen of possible variations.
Double raspberry with dark chocolate

Rich raspberry flavor accompanied by dark chocolate.
Wasabi and strawberry

Unusual filling in your arsenal.
Salted caramel

Nothing more to add. Either you love it or hate it.
Cranberry and kvass

Why wouldn’t you say… “yes”?! It’s like rye beer with cranberry
Pistachio and whiskey

… or just pistachio? As you prefer.
Champagne with milk chocolate

Champagne to everybody! The best choice for a bridal shower;)
Black currant
Simply. Yummy. Popular.
Delicate texture. You will develop dozens of variations basing on this recipe.
Blue cheese + pear jam

This is a hit … Sure, it’s a real HIT, guys!
Raspberry

Raspberry with cream cheese. It will be a delicious discovery for you.
Beets + Earl Gray

Haven’t you tried it yet? Then we go to you!
Pumpkin

One would think, what pumpkin?! But this question disappears as soon as you try these macarons.
Vanilla and tomato

You can’t but try this flavor.

Typical mistakes that we will analyze and learn to avoid during the training course:

Why do macarons have hollow shells?
Why doesn’t the “feet” rise?
Why does it rise so fast, fall and spread?
Why does the top/bottom of the shells get dark?
Why does the shell get lopsided?
Why does the shell have “nipples” and is lumpy and bumpy?
Why are the “points” left?
Why the shells are not round?
Why is the bottom concaved?
Why are they cracked?
Why are they hard and dry?
Why are they soft and stick to the mat?
Why is the result inconsistent within the same batch?

We will study everything. Now, it will be very easy to cook!

Course Curriculum

Chapter 1: Introduction

Lecture 1: Introduction

Lecture 2: Tools and ingredients

Chapter 2: Macarons' shells

Lecture 1: Theory of macarons baking

Lecture 2: Decorations for macaron shells

Lecture 3: Macarons. Shells

Lecture 4: Blueberry macaron shells

Chapter 3: Macarons' fillings

Lecture 1: 3D blueberry macarons

Lecture 2: Baileys macarons

Lecture 3: Mango – Passion Fruit macarons

Lecture 4: Salted Caramel macarons

Lecture 5: Champagne – Milk Chocolate macarons

Lecture 6: Strawberry – Wasabi macarons

Lecture 7: Pear – Blue Cheese macarons

Lecture 8: Double raspberry macarons

Lecture 9: Cranberry – Kvass macarons

Lecture 10: Pistachio – Whisky macarons

Lecture 11: Black currant

Lecture 12: Raspberry – Cream Cheese macarons

Lecture 13: Pumpkin macarons

Lecture 14: Beet – Earl Grey macarons

Lecture 15: Tomato – Vanilla macarons

Chapter 4: Certification

Instructors

Egor Kozlovsky
Pastry chef

Rating Distribution

1 stars: 0 votes
2 stars: 1 votes
3 stars: 4 votes
4 stars: 11 votes
5 stars: 43 votes

Frequently Asked Questions

How long do I have access to the course materials?

You can view and review the lecture materials indefinitely, like an on-demand channel.

Can I take my courses with me wherever I go?

Definitely! If you have an internet connection, courses on Udemy are available on any device at any time. If you don’t have an internet connection, some instructors also let their students download course lectures. That’s up to the instructor though, so make sure you get on their good side!

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