Foolproof French Macarons Masterclass

Our signature foolproof French Macarons Masterclass helps you achieve perfect macarons every single time.


This 9 part step-by-step online masterclass covers every step of macaron making in detail, from ingredient preparation, whipping up the meringue, coloring macarons, piping, and baking instructions. 


French Macaron recipe is included. Addictive Bakes Swiss Meringue Buttercream is also included for the perfect macaron filling.


What you can expect:

- Completely full macarons without hollows
- Smooth, round & shiny macaron shells
- Regular and nice macaron feet
- Perfectly genuine colors without browning
- Strong crust with great light, chewy and soft cookie texture 


Your workshop instructor:

Joanna Wong is the head baker at Addictive Bakes.

Her diversified experiences as a pastry chef in both Singapore and Melbourne have exposed her to training under world-renowned chefs like Paul Kennedy.

Her lifelong passion is to spread the joy of baking. She does this by equipping aspiring bakers with essential skills to bring to life delicious and aesthetically pleasing baked masterpieces.  

12 Lessons
$68
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Complete Foolproof French Macarons Guide (PDF)

All-in-one 16-page theory guide with everything you need to know about baking perfect French Macarons

Macaron Template (PDF)

This macaron template ensures consistent sizes and shapes of your macaron shells when piping. Download and print it out before you proceed

Introduction

Prepare your ingredients & equipment the right way before baking!

Part 1: Get Crackin'

Separating egg whites and preparing your baking trays

Part 2: Mastering Meringues

The most important stage of all, whipping a very thick, rich meringue for macarons

Part 3: Sifting

Proper technique of sieving almond flour and icing sugar to ensure a smooth, shiny surface on macaron

Part 4: Mastering Macaronage

Conquer the macaronage technique by following along this easy to understand tutorial for beginners

Part 5: Piping Macarons

The science of piping and drying macarons

Part 6: In the Oven

Bake your macarons at the right temperature in the oven!

Part 7: Swiss Meringue Buttercream

The most delicious, creamy & milky filling for your macaron

Part 8: Putting it all together

Pairing shells, filling with buttercream and maturation.

Troubleshooting Guide (PDF)

All your questions answered!