The course program: the theory and recipes for macarons.

1. The introductory lesson
   You will know about the equipment and ingredients necessary for the course. And much more things.

2. The theory of Macarons from A to Z.

   No unclear issues. We will analyze all possible mistakes and ways to avoid them!

3. Garnish for shells

   Some tips to make you macarons unique. Types of garnish that you can apply, how to cook and when to use.

4. Classic, chocolate and hazelnut macarons shells
   How can you make perfect macarons? And the macaron shells of various flavors. What you can replace and what you can't, what you should use to replace one product with another.

5. Blueberry shells with authentic blueberry flavor

   We will cook macarons and color them without color powders. And we will give the shells a flavor without flavoring agents!

6. 3D blueberry
   We begin to study the fillings. We will make macarons with 3 blueberry textures.

7. Bailey's

   Very rich, but delicate flavor. I offer you a real HIT.

8. Mango and passion fruit

   A win-win flavor. With a dozen of possible variations.

9. Double raspberry with dark chocolate

   Rich raspberry flavor accompanied by dark chocolate.

10. Wasabi and strawberry

    Unusual filling in your arsenal.

11. Salted caramel

    Nothing more to add. Either you love it or hate it.

12. Cranberry and kvass

    Why wouldn't you say... "yes"?! It's like rye beer with cranberry

13. Pistachio and whiskey

    ... or just pistachio? As you prefer.

14. Champagne with milk chocolate

    Champagne to everybody! The best choice for a bridal shower;)

15. Black currant
    Simply. Yummy. Popular.
    Delicate texture. You will develop dozens of variations basing on this recipe.

16. Blue cheese + pear jam

    This is a hit ... Sure, it's a real HIT, guys!

17. Raspberry

    Raspberry with cream cheese. It will be a delicious discovery for you.

18. Beets + Earl Gray

    Haven't you tried it yet? Then we go to you!

19. Pumpkin

    One would think, what pumpkin?! But this question disappears as soon as you try these macarons.

20. Vanilla and tomato

    You can't but try this flavor.

Typical mistakes that we will analyze and learn to avoid during the training course:

• Why do macarons have hollow shells?

• Why doesn't the "feet" rise?

• Why does it rise so fast, fall and spread?

• Why does the top/bottom of the shells get dark?

• Why does the shell get lopsided?

• Why does the shell have "nipples" and is lumpy and bumpy?

• Why are the "points" left?

• Why the shells are not round?

• Why is the bottom concaved?

• Why are they cracked?

• Why are they hard and dry?

• Why are they soft and stick to the mat?

• Why is the result inconsistent within the same batch?

We will study everything. Now, it will be very easy to cook!