Macarons making technique by Tetyana Verbytska
Just for you three stunning two-color design and three toppings:
- macarons “Basil Lime”
- macarons “Tea Rose” with chocolate and tea ganache
- macarons “La crème framboise” with brown sugar crystals and rose-raspberry-lychee ganache
Let’s finally come together to answer the following questions:
- What flour is better -self-made or bought one?
- What powdered sugar is the best and how does it work in macarons baking?
- What whites do you need to use – cold, room temperature, fresh or aged?
- Syrup 112 C or 121 C – is it possible to determine the temperature without kitchen thermometer?
- What moment do you need to add gel, liquid or dry paints at?
- How does the color of macarons change during the baking process in oven?
- How to pipe better? What caps and technique better to use?
- What can the décor (your personal signature) be for macarons ?
- What degree should you bake macarons at?
- What kind of sheets is better – baking paper one or silpat?
The price includes:
- Master class
- Recipes
Course Features
- Lectures 1
- Quizzes 0
- Duration 2 hour
- Skill level All levels
- Language English
- Students 78
- Certificate No
- Assessments Yes
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Daniela Vatuka
not perfect macaron
not perfect macaron... i think that was better if you did ganache the day beforend show how to make them during the masterclass but use the other ganache... i'm sorry but i'm not satisfaction
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Cristina Porrani
Cristina
Very helpful lessons. She showed up a lot of useful technique and tips to make macarons and ganache. Her explanation is clear and reach of interesting information. Compliments
