Cooking · Beginner
Bake macarons that hold their shape
A practical self-paced programme that turns unpredictable macaron batches into a repeatable process, from meringue to filling.
- 18 focused video lessons
- Shell and filling recipes
- Troubleshooting charts
- Self-paced access
- 14-day money-back guarantee
Why macarons go wrong
Macarons have a reputation for being fussy, and that reputation is earned when a recipe hides the variables that decide the result. A batch can look perfect on the tray and still come out hollow, cracked or stuck to the mat. The problem is rarely one secret ingredient; it is the combination of meringue strength, folding, piping, resting and oven behaviour.
This course exists to make those variables visible. Instead of asking you to copy a single recipe and hope, the lessons show what each stage should look and feel like, where small errors creep in, and how to correct them on the next batch.
You will work through the full process in a sensible order: ingredients and setup, meringue and batter, piping and resting, baking and troubleshooting, then fillings, assembly and storage. Each lesson is short enough to watch before a practice session and specific enough to use while you bake.
By the end, you will have a repeatable workflow and a set of reference cards you can keep on the counter. The aim is not a one-off lucky batch. It is a process you can trust when you want to make macarons for a birthday, a gift box or a quiet weekend project.
What you will be able to do
Each ability is built through a short demonstration, a practice task and a checklist you can use in your own kitchen.
- Weigh and prepare ingredients with confidence
Understand why almond flour, powdered sugar and egg whites are treated the way they are.
- Whip a meringue that holds its structure
Recognise soft, medium and firm peaks and know when to stop.
- Fold the batter to the right consistency
Use the macaronage test to avoid a batter that is too stiff or too loose.
- Pipe even rounds at a consistent size
Work with a template and steady pressure so shells pair up neatly.
- Bake shells with smooth tops and defined feet
Set temperature and rack position, then read the signs as the shells bake.
- Diagnose cracks, hollows and lopsided shells
Use the troubleshooting charts to trace a fault back to its likely cause.
- Make fillings that set cleanly and balance sweetness
Mix flavours and textures so the finished macaron holds together.
- Plan, mature and store a full batch
Build a timeline from ingredient preparation to the first bite.
- 5
- modules
- 18
- video lessons
- 14 days
- money-back guarantee
The method: control the variables
Macarons are less about magic than about controlling a small number of variables. The course treats each one separately: ingredient weight, meringue stage, folding, piping size, resting time and oven temperature. When a batch goes wrong, you can look back at those points instead of starting from zero.
The signature exercise is a guided practice batch. You weigh and note each stage, pipe to a template, rest the shells, bake one tray as a test and compare the result with the reference photos. Then you adjust one variable at a time. That is how the process becomes predictable.
- Weigh every ingredient, including egg whites
- Stop the meringue at the stage the recipe needs
- Use the lava test before piping
- Bake a test tray before committing the whole batch
- Record what changed and repeat it
How the course works
The course is self-paced and built around recorded video lessons. You can watch a lesson before a practice session, pause it while you work, and return to the same demonstration when a batch raises a new question. There are no scheduled classes to miss.
Each module ends with a short practice task and a checklist. The recipe cards give weights and temperatures in a printable format, while the troubleshooting charts help you compare what you see in your own kitchen with the likely cause.
You do not need a professional kitchen. The lessons assume a home oven, a hand or stand mixer, a kitchen scale, a sieve, piping bags and a flat baking tray. The course explains how to work with the equipment you already have and when a small upgrade is worth it.
The programme
Five modules take you from ingredient preparation to a finished, filled macaron.
1Module 1 — Ingredients and setupWhat goes into a macaron and how to prepare a repeatable workspace.4 lessons
- How almond flour, powdered sugar and egg whites behave
- Weighing, sifting and ageing ingredients
- Choosing colours and flavours without breaking the batter
- Setting up a home kitchen for consistent batches
2Module 2 — Meringue and batterBuild structure in the meringue and fold it into a pipeable batter.4 lessons
- Whipping a stable meringue from room-temperature egg whites
- Reading soft, medium and firm peaks
- Folding dry ingredients without deflating the mix
- The macaronage test: lava, stiff and overmixed
3Module 3 — Piping and restingShape even shells and prepare them for the oven.3 lessons
- Making and using a piping template
- Piping rounds at a consistent angle and pressure
- Resting and drying shells before baking
4Module 4 — Baking and troubleshootingBake with control and trace common faults to their cause.4 lessons
- Oven temperature, rack position and baking time
- Reading the feet as the shells rise
- Fixing cracks, hollows and lopsided shells
- Cooling, matching and storing baked shells
5Module 5 — Fillings, assembly and storageBalance flavour and texture, then finish and mature the macarons.3 lessons
- Fillings that set cleanly and do not soak the shell
- Colouring and flavouring fillings with confidence
- Maturation, storage and serving
What you get
- 18 step-by-step video lessons
Short demonstrations you can rewatch before each practice batch.
- Printable recipe cards
Weights, temperatures and timings in a format you can keep on the counter.
- Piping and resting checklists
A simple sequence for setting up, piping and drying shells.
- Troubleshooting charts
Compare cracks, hollows, lopsided shells and sticky bottoms with likely causes.
- Filling formula sheet
A guide to balancing sweetness, acidity, fat and texture.
- Batch planning timeline
Plan a bake from ingredient preparation to assembly and resting.
- Self-paced access
Work through the modules in your own time and return whenever you need.
- 14-day money-back guarantee
Try the course and request a refund within 14 days if it is not for you.
Is this course for you?
This course is for you if…
- Home bakers who have tried macarons and want a more consistent result
- Beginners who are comfortable weighing ingredients and following a process
- People who learn best from short demonstrations and checklists
- Anyone who wants to make macarons for family, friends or gifts
- Self-paced learners who prefer to practise on their own schedule
Probably not a fit if…
- Professional pastry chefs looking for advanced sugar work or competition techniques
- Learners who want live, one-to-one feedback on every batch
- People looking for a no-weigh, shortcut recipe
- Anyone who does not want to practise at least one batch
After the course
You will finish with a workflow you can repeat: a prepared ingredient list, a meringue you can read, a batter you can test, shells you can pipe evenly and a baking routine you can adjust. When something goes wrong, you will have a way to diagnose it instead of guessing.
You will also have a small library of fillings and a plan for assembling and storing macarons so they taste their best. That means you can make a batch for a specific occasion, prepare components in advance and avoid the last-minute scramble.
Most importantly, you will know why the process works. That knowledge is what lets you change flavours, colours and sizes without losing the structure that makes a macaron a macaron.
Questions before you start
How much time do I need per week?
The course is self-paced, so there is no fixed weekly schedule. Most learners set aside two to three hours for a practice batch, including resting and baking time. The lessons themselves are short and can be watched in smaller blocks.
Do I need a stand mixer?
A hand mixer works. You will also need a kitchen scale, a sieve, piping bags, a flat baking tray and a piping template. The lessons explain how to work with a home oven and ordinary kitchen equipment.
Are there live classes or personal feedback?
No. The course is made of recorded video lessons, printable recipe cards, checklists and troubleshooting charts. You work through the material independently and use the self-check prompts to review your own batches.
How do I access the course after payment?
After payment you receive access to the course area, where all modules and downloadable materials are available. There is nothing to wait for in the post and no scheduled start date.
What format are the lessons in?
The lessons are recorded video demonstrations supported by printable recipe cards, piping and resting checklists, and troubleshooting charts. You can pause, rewind and rewatch any lesson while you bake.
How long do I keep access?
The material stays available to you, so you can return to the lessons whenever you make another batch. You can work through the course once or use it as a reference over time.
What is the refund policy?
The course comes with a 14-day money-back guarantee. If you decide it is not right for you, request a refund within 14 days of purchase.
Is this suitable for complete beginners?
Yes, if you are comfortable weighing ingredients and following a step-by-step process. The course starts with ingredients and setup, then builds through meringue, batter, piping, baking and filling.
Will I learn fillings as well as shells?
Yes. The final module covers fillings that set cleanly, how to colour and flavour them, and how to assemble, mature and store the finished macarons.
Do I need special ingredients?
You will need almond flour, powdered sugar, egg whites, granulated sugar and ingredients for your chosen fillings. The course does not rely on hard-to-find specialist products.
Start your first reliable batch
Work through the lessons at your own pace and keep the recipe cards beside you as you bake.