New Year’s Resolution: Learn How To Make Macarons

You love macarons so why not learn to make them? With our proven macaron making system I am convinced that anyone with enough practice can become a macaron master - yes, probably even YOU! You can recreate the textures, flavours and tastes of the famous French cookies in your own humble kitchen. Imagine being able to turn your little kitchen into a macaron factory!

What would you do with all those smooth and delicious macarons? You could eat them all! Ok, maybe not all of them. You could share them with friends and family - people love macarons! Or you could SELL them. Yes, if you can create smooth, bakery-quality macarons then you can turn that into a little career. Imagine that! It’s all possible with The Macaron Master! It shows you how to produce bakery-quality macarons using detailed STEP-BY-STEP illustrations.

PLUS…it explains how to start your own macaron business from home.

This amazing guide also shares the coveted tips and techniques celebrity chefs use to create delightful macarons for glossy magazine photo shoots. If you can see yourself as a successful macaron master then we can show you how to get there - all step by step. Simply visit this page to master the macaron in 2013! What a fantastic New Year’s Resolution!

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Learn To Make French, Italian & Swiss Macarons!

Posted on August 6, 2012 by Zaneta in French Macarons, Italian Macarons, Macarons, Macaroons, Swiss Macarons No Comments

The Macaron Master uses the French meringue method. This method is suggested for the casual baker, since it relies on kitchen equipment most bakers already own and you don’t have to worry about handling boiling sugar!

However, we have received many emails requesting recipes for the Italian meringue method. So we decided to do that plus add one for Swiss method fans as well – as a surprise recipe!

So, if you always wanted to know how to make French macarons or Italian macarons - well, The Macaron Master covers both and more!

The Three Meringue Methods

If you know anything about macarons then you know that macarons rely on a meringue to achieve their unique texture and shape. There are three main methods to creating a proper meringue:

- French

- Italian

- Swiss

French meringue is the most commonly used in macaron recipes, made from egg whites at room temperature, they are beaten with sugar until they form a stiff consistency. French macarons tend to be lighter and tastier with a more delicate, cookie-like texture that melts in your mouth.

Italian meringue is the most stable of the three because it is made by beating a hot sugar syrup into the egg whites. The downside of this, is that it results in macarons that may taste overly sweet and even dry.

Some bakers prefer the Italian method as it is said to be more reliable than the French. So why not try both methods and find your favourite?

Swiss meringue is less commonly called for, but is easier to master and may be of benefit to bakers who cannot master the technique of either the French or Italian meringue. It is made from egg whites and sugar that are warmed over a double boiler while they are beaten. Swiss meringue has a firm texture and is most suitable for decorations or bases for desserts. Think macaron towers!

Remember, to create macaron domes you need to combine meringue with almond meal and icing sugar. Meringue is simply a mixture of egg whites and caster sugar. Now, with this new exciting supplement to The Macaron Master you have three different ways to make meringue. Click here to purchase The Macaron Master now!

French Macarons, Italian Macarons, macarons, macaroons, Swiss Macarons

Macaron Packaging, Macaroon Gift and Macaron Bomboniere Suppliers

Posted on May 21, 2012 by Zaneta in Macaron Packaging, Macarons, Macaroons 22 Comments

Nothing makes macarons more adorable than presenting them in little adorable boxes.

C’mon, macaron friends, our little cute creations deserve a beautiful presentation. And if you’re thinking of how to start a macaron business then you must get the right packaging for your bites of heaven or else risk looking unprofessional!

It’s all about presentation; things really taste better when they also look pretty.

So, I decided to do little research to give you an idea what is possible and where you can get pretty macaron packaging and gift boxes online.

This list goes in no particular order, you can break all the rules and start reading from the bottom up if you like. 🙂

What’s important I think is that you get a feel for what’s available and then go with the supplier that makes the most sense to you.

macaron packaging, macarons, macaroons

What is a macaron? Macaron is not a macaroon!

Posted on April 13, 2012 by Zaneta in Macarons, Macaroons, What Are Macarons 2 Comments

So, what is a macaron? I always said that there is something thrilling about the macaron, that makes other pastries seem lifeless and heavy. Macarons come in an endless array of colors, from delicate pastels, to sultry shades of black, purple, and raspberry. Here’s a little pic showing what is a macaron or what a macaron actually is! Hope you like it 🙂

The macaron is made from two cookies, joined with a layer of ganache, buttercream, or jam. The cookie is domed, with a smooth shell, and a flat bottom. A macaRON is not the same as a macaROON - check my other macaron-vs-macaroon-whats-the-difference post if you’re still not sure what makes the two … well, different. Because they are not the same.

So we are talking about what is a macaron and what makes them obviously different is that along the bottom of each cookie, is a small ruffled layer called the “foot” which forms as macarons bake.

They range in size from 4 (1.5 in) to 8 cm (3.1 in), but are generally on the smaller side. When you bite into a macaron, the shell should crack and break with ease, giving way to a chewy middle layer of filling. It needs to be chewy but not sticky - there is nothing amusing about having to clean your teeth from colored meringue that just sticks to your teeth and all.

Below I share some macstory or history about this delightful cookie!

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