How to Make French Macarons | Marie Asselin | Skillshare
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15 Videos (32m)
    • How to Make French Macarons: An Introduction

      1:51
    • Project Description

      2:10
    • The Anatomy of a Macaron

      1:54
    • The Do’s and Don’t of Macaron Making

      1:30
    • The Equipment You Need

      1:48
    • The Ingredients You Need

      1:14
    • Preparing the Almond/Sugar Mixture

      3:03
    • Making the Meringue

      3:08
    • Macaronnage: Incorporating the Almond/Sugar Mixture Into the Meringue

      3:12
    • Piping the Macaron Shells

      4:28
    • Baking the Macaron Shells

      2:07
    • Making a Basic Buttercream Filling

      2:12
    • Filling (and Storing) Macarons

      0:54
    • Get Creative! Flavor Inspirations

      0:47
    • Final Thoughts: Let's Get Baking!

      1:23
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About This Class

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LOOKING FOR THE CLASS RECIPES AND PRINTABLES? You'll find everything you need in the "YOUR PROJECT" section of the class.

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French macarons are delicious and cute, but they are also notoriously finicky to make at home. The elegant meringue-based cookies, made popular by Ladurée in Paris, require method and patience to make, but they can be done in a home kitchen, and you don’t even have to be an expert baker!

I’ve been making macarons for almost 7 years, and I've been advising budding macaron makers through my blog FoodNouveau.com for over 5 years, so I have in-depth knowledge of what can go wrong when you attempt to make them at home for the first time. This course describes the essential equipment you need, the important steps to follow, the techniques to master, and the potential pitfalls to avoid

Skill level: This class is perfect for novice bakers who want to learn new skills, as well as for experienced bakers who are seeking to master a new, and impressive dessert.

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Important Note: This class demonstrates the French method (as opposed to the Italian meringue method) for making macarons. 

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Marie Asselin

Cookbook Writer, Translator, Stylist

Marie is an award-winning cookbook writer and translator, recipe developer, and food stylist based in Québec City. She’s a frequent traveler who loves chronicling her discoveries from around the world and sharing recipes inspired by her trips.

She is the author of Simply Citrus, a colorful cookbook filled with sweet and savory citrus-based recipes, the voice of culinary blog Food Nouveau, and the teacher of popular Skillshare class How to Make Fre...

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