PRO MACARONS

Overview

Mastering Vegan, Gluten-Free Macarons: A Professional Video

Start creating consistent, bakery-quality macarons that taste better than the original.

Are you tired of hollow shells, inconsistent feet, and temperamental fillings? Whether you’re a home baker looking to impress or an aspiring entrepreneur building your own pastry brand, this course is your shortcut to professional-grade results—100% vegan, gluten-free, and refined sugar-free.

🎓 What’s Inside Your Professional Macaron Toolkit

We don’t just teach recipes, we provide a complete system for success.

Phase 1: The Foundation of Science

Macarons are 80% chemistry and 20% art. Master the essential ingredients before you ever touch a whisk.

Deep Dive Theory: Understanding Sugar, Potato Protein & Almond Flour interactions.
Exclusive PDFs: Detailed guides on ingredient for perfect structure.

Phase 2: Professional Inventory

Don’t waste money on unnecessary gadgets. Use what the pros use.

The Pro-Baker’s Checklist: Exactly what you need, and nothing you don’t.
Student Workbook: Track your experiments, notes, and progress like a professional pastry chef.

Phase 3: The Art of Fillings (The “Wow” Factor)

Move beyond basic flavors. Learn how to create stable, silky, and intense ganaches that hold up perfectly.

Video Lessons: Master the techniques for Almond-Tonka Ganache and Passion Fruit filling.
The Recipe Vault: Includes 10 additional professional-grade ganache and compote recipes (PDF).

Phase 4: Perfecting the Shell

Achieve that perfect “feet” and smooth, glossy finish every single time.

Step-by-Step Video Masterclass: From meringue to folding—watch the process in high detail.
Essential Resource Library: Comprehensive guides on natural food coloring, expert storage techniques, and a foolproof Troubleshooting Checklist.
Bonus: The Ultimate Baking Guide — secrets to managing your oven and environment like a pro.

Phase 5: Assembly & Presentation

Your macarons should look as good as they taste.

Assembly Masterclass: Learn the secrets to clean, professional piping and structure for beautiful finished products.

Curriculum

5 Sections
9 Lessons
Lifetime

Expand all sectionsCollapse all sections

Module 1
In this module, we lay the groundwork for successful vegan macarons:   The sugar that won’t burn, crystallize, or draw out moisture . The vegan whites that whips consistently and cleanly . And the flour that’s properly prepared to support structure.  You’ll learn: How to choose the right unrefined sugar. Why we work with potato protein instead of aquafaba. How to prepare the flour to avoid hollow or sticky shells.  This is your point of control. Everything that follows depends on getting this base right.
3
Module 2
Your Professional Macaron Toolkit Success in pastry is all about having the right tools for the job. In this lesson, I’ll walk you through my essential equipment list—explaining why each item is crucial for consistent results. To keep you organized, I’ve included a Pro-Baker’s Inventory Checklist and a Student Workbook to track your tests, techniques, and flavor developments. Let’s set up your kitchen for professional success.
1
- 2.1
  Equipment
Module 3
In this module, we’ll create a full palette of flavor-balanced fillings - from creamy, rich ganaches to bright, fruit-forward compotes. Every component is crafted to pair perfectly with the macaron shell and hold its structure during storage and delivery. You'll learn to make: Ganaches: Mango - juicy, tropical, sunny. Fig - deep, mellow sweetness. Caramel - smooth and smoky without refined sugar. Pistachio - nutty and intense. Rose - floral, elegant, romantic. Vanilla-Almond - warm, aromatic and buttery. Compotes: Pear-Jasmine-Bergamot - soft, fragrant and tea-like. Passion fruit - tart, vibrant, tropical burst. Raspberry - fresh acidity and bright red aroma. Cherry - juicy, dark and rich. Blood orange & Orange blossom - citrusy with floral depth. These fillings are built not just for taste - but for performance, balance, and real pleasure in every bite. How to assemble macarons with double-layer fillings (ganache + compote).
2
- 3.1
  Almond-Tonka Ganache
- 3.2
  Passion Fruit Compote
Module 4
In this module, we will make macaron shells, also you'll learn about colorants and macaron shells storage
2
- 4.1
  Macaron shells
- 4.2
  The Baking Guide
Module 5
In this final module we will assemble macaron.
1
- 5.1
  Assemble