Perfecting Macarons: French Meringue Technique with Dry Egg Whites

Explore the art of macaron making with our comprehensive course.

Whether you're a beginner or looking to refine your skills, this course offers step-by-step guidance to master the delicate balance of creating perfect macarons using French meringue and 100% dry egg whites (albumin).

Dive into detailed techniques, troubleshooting tips, and hands-on practice to achieve consistent results every time. Join us on this journey to elevate your baking prowess and create delightful macarons that impress with their flavor, texture, and aesthetic appeal.

You will receive a detailed PDF book with the recipe, necessary ingredients, videos, and templates (circle and heart) for macarons.

WHAT'S INCLUDED IN THE MACARON RECIPE? You will receive a detailed recipe for making macarons using French meringue with albumin.

This includes:

❇️ A detailed recipe for making macarons.A list of ingredients I use.

❇️ Descriptions of common mistakes in macaron making and how to avoid them.

❇️ Instructions on how to store macarons.

❇️ A recipe for fruit or berry puree.

❇️ Three filling recipes for macarons:

             ❇️ Vanilla ganache with berry confit

             ❇️ Milk chocolate ganache

             ❇️ Mango passion fruit ganache

The recipe uses albumin (dry egg white), Cacao Barry Zephyr chocolate, Callebaut milk chocolate, and NH pectin. Most of the ingredients could be found on Amazon and I'm always ready to share the links. I use a convection oven Cadco Lisa.

This recipe is perfect for convection or electric oven, but requires more time to find the right temperature for gas oven.

Please note: All rights reserved. Due to the immediate access and downloadable nature of this digital content, all sales are final and non-refundable.