MACARONS COURSE 1.0

Pastry chefs spend months in academies, learning about the properties of the meringue, the right consistency of macaronage and the technology behind silky ganache.

Needless to say, for a self-taught baker, this dessert remains a challenge, especially a plant-based and healthier version!

?

Or… it HAS BEEN a challenge - until now

and receive feedback like this about your creations:

In just a couple of months, you’ll be making the most delicious 100% plant-based macarons

It might be, that your situation looks like this at the moment

Create vegan desserts that taste so good, that you cannot even believe they're plant-based

I often hear from my family and friends, that my desserts are nothing special

Invent my signature dessert, that EVERYONE will love, regardless of their diet or lifestyle

I often need to explain, that my desserts taste differently, because of the healthier ingredients I use

Make plant-based macarons, which are more delicious than traditional ones

My macarons are worse than traditional ones

Finally, start making amazing profits by selling vegan macarons to shops and restaurants

I have difficulties with choosing the right desserts and making good profits when working with re-sellers

If you have found yourself in the second column, we have great news for you. In just a few months you will forget about those problems, because:

You’ll make a vegan dessert so rich in flavor, that nobody is going to notice it’s plant-based

Your macarons will be LOVED by every single friend/customer of yours, regardless of his/her way of eating

You’ll become a legend in your city, since your macarons will taste better than the ones from famous macaron boutiques

You’ll get a stable income every month by working with various partners and selling your macarons in the shops/restaurants/cafés etc.

My macaron journey wasn’t easy at all, and that is why I don’t want you to repeat it!

I could not even find a teacher to introduce me to the world of vegan macarons.

First

After creating a perfect macaron (which took me 6 months), I ran into the problem of delivering them to shops: they were always broken, melted down or became way too soft.

After creating a perfect macaron

For many months, I could not make any progress and my macarons either looked like a volcano, which had just exploded, or a simple flat cookie …

Then

And, together with my husband, we started scaling the business, which included moving to a production facility, signing contracts with big partners, starting to produce thousands of macarons to satisfy the growing demand. Each of these steps came with challenges, which YOU don’t have to worry about!

I fixed the problem!

I had mastered the shape, I was not at all happy with the ganache. So, I started to invent my own ones, using A LOT of berry purees (that’s the secret as to why my macarons are so incredibly delicious - no shop in the world uses that much of natural goodness in the macaron filling).

BECAUSE WE’LL MAKE SURE YOU DON’T EVEN NEED TO FACE THOSE DIFFICULTIES!

After

In this course, you’ll find answers to all the questions, which you might not even think about yet!

This course is for you, if:

You want to be impressed by the taste of plant-based macarons

You want to master the technique of making egg-free shells and different types of mouthwatering fillings

You want to make a healthier version of traditional macarons

You want to offer the best vegan macarons in town and create exciting new partnerships

You want to find easy explanations for a difficult topic

Ingredients & equipment
The secrets of vegan meringue
Perfect shells no matter the oven
The science of heat
Ganache as your new superpower
Assembly & storage

Getting started

Theory lessons to make sure you ALWAYS understand what's happening during the process:

This course will take you on the fascinating journey of flavors and textures!

Lesson 2

Light and fresh BERRY MACARONS

Pink shells (French meringue)
Raspberry ganache

Lesson 1

Creamy dreamy CHOCOLATE MACARONS

Chocolate shells (French meringue)
"Milk" chocolate ganache

Lesson 4

Sunny APRICOT CITRUS MACARONS

Yellow shells (French meringue)
Apricot ganache
Citrus filling

Lesson 3

Indulgent COFFEE CARAMEL MACARONS

Light brown shells (French meringue)
Coffee caramel ganache

Lesson 6

Lesson 5

FOR PASSIONATE MACARONIERS!

Made to impress CHERRY COCO VANILLA MACARONS

Pumpkin spice latte
Cookie & tea (earl grey)
Spiced apple pie

Autumn

Gingerbread latte
Mulled wine
Nutella crunch

Vanilla shells (French meringue)
Vanilla coconut ganache
Cherry filling

Winter

Blueberry lemonade
Carrot cake
Peanut butter & jelly

Spring

Pinna Colada
Strawberry mojito
Pistachio

Summer

Business webinar with the founders of The Fine Cakery & The Fine Cakery School, Béla and Alisa Gilly, where they will share their experience of moving to a production facility, signing contacts with big partners and scaling the macaron business.

During the webinar, you’ll learn:

To understand whether or not you need this module, please watch the video below.

Lesson 7

FOR PROFESSIONAL MACARONIERS!

- How to calculate costs and price your macarons

- How to start working with your first partners

- How to organize the delivery process to make sure your fragile desserts don't break or melt, even after 2-hour drive

- How, when, and for what reason to move to the production facility, what to consider when moving, choosing a facility and moving in

- How to guarantee that your macarons will always look the same, when the quantities increase (as we have threw away more than 10,000 macarons, we really know the answer)

- How to sign contracts with big partners - and much more!