Online Macaron Class – Nat Mendonça

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The Macaron University

Baking macarons can be easier than you think.

This course guarantees two things; the knowledge to bake the most perfect macarons and the confidence to get it right every time.

MEET YOUR INSTRUCTOR

I started making macarons in 2009 after feeling challenged by someone who told me I couldn’t bake them.

I worked in my own pastry shop for years and had an average of ten thousand sweets a month, so producing in large quantities and managing a team taught me a lot about always having to deliver the same result.

In 2014, I started my first classes for small groups of students in my atelier. In 2016, I decided to teach online after many requests. I graduated in Confectionery at ENSP (Alain Ducasse Education), in France, where I was able to learn from amazing French chefs. Today, I feel the most grateful teacher to be able to help students in 107 countries! And now it’s your turn to take my hand and become an expert at making perfect macarons!

INTRODUCTION TO THE COURSE

In my course, you will learn the importance of following an organized, logical and systematic method that will result in constant success. In addition, mastering the recipe in depth is what will allow you to make the necessary adjustments and bake good macarons in any kitchen, in any oven, in any climate. It is no wonder that my course has formed and helped the best teachers in the current scenario.

METHOD EXPLANATION

No oven, mixer or silicone mat; the most important kitchenware is knowledge and this is what I deliver in my course.

The Macaron University delves into the Italian method for making macarons: it is the most stable and strongest of the three methods. And what does this extra stability bring to your daily life? Less chance of errors, greater security from the beginning to the end of the recipe and more consistent results.

When my production grew a lot and I needed to teach my employees, 10 years ago, I set standards so that their results were the same as mine. For example: instead of “whip until cool”, I’d advise more precisely “whip only until 41 degrees Celsius”. Isn’t that easier to get it right every time? My method is full of patterns like this, making the reference much more specific.

WHO IS THE COURSE FOR?

With or without experience, the course is for those who want profit working with a high-level, differentiated product that can make you stand out among so many other confectioners. Everyone can make perfect macarons – with a good teacher!

WHAT YOU WILL LEARN IN THE COURSE

• Each of the ingredients and their myths;
• Each utensil used in the recipe;
• How to make meringue with stability, after all, it is on top of it that you will build all the rest of the recipe;
• How to reach and recognize the correct consistency of the macaronage;
• The correct technique for piping, avoiding future errors;
• How to bake in any type of oven – gas or electric;
• Details about the sugar syrup;
• My best fillings that won’t soften the macarons, aren’t too sweet and wow customers;
• Storage and freezing techniques;
• How to make macarons of two or more colors;
• Different shapes and decorations;
• Color creation study;
• How to calculate the selling price;
• FAQ – classes on causes and solutions for each type of error;
• Recipes using yolks – you will need them when you are making lots of macarons.