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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

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. 

113 of 113 students recommendSee All

Excellent class. One question: instructor did not mention lifting sheet pan and letting drop to release any air bubbles before baking. Also, step 13 is titled Filling and Storing Macarons, but storing does not get mentioned.
I recommend this video, Marie was clear, specific and above all she explains each purpose of every ingredient and the importance of the Macaronage. As soon I make my own macaron I will share my pictures.
Marie is very knowledgeable and has a sweet demeanor. I feel ready to tackle macarons now! Thanks Marie!

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Marie Asselin

Food Writer, Recipe Developer, Food Stylist

Marie is a food writer and translator, recipe developer, food stylist, and passionate cook with a weakness for sweets. 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 voice behind food and travel blog Food Nouveau, the teacher of popular Skillshare class How to Make French Macarons, the author of dessert eCookbook Sweet Spot: Modern, Better-for-You Dessert Recipes, with Clever Tips to Bake (Mostly) Dairy Free, and Travel+Leisure’s Québec City expert

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