In this module, we prepare the macaron shells using a carefully calibrated meringue - one that gives shine, stability, and a smooth surface without over-drying. You’ll learn: How to work with natural colorants that won’t break your batter. The ideal mixing and piping technique for even, full shells. The best way to store macaron shells for up to 3 months without losing texture. This is where precision meets aesthetics -your shells will look clean, bold, and perfectly shaped.

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).

In this final module, we bring all elements together and transform them into elegant finished products.
You’ll learn: The structure of a perfect Ispahan macaron. How to design a Bento macaron - a mini cake-style macaron that feels luxurious and unique. How to store ready-made macarons (for freshness, texture & shelf life). .Best practices for packaging: visual appeal + practical delivery. By the end of this module, you’ll know how to create macarons that are stable, beautiful, and ready to be gifted, sold, or proudly served.