Why take this course? There are a lot of myths out there when it comes to making macarons. Myths that over complicate the process and leave people intimated to make them.
As a Pastry Chef Instructor, I've taught this class to hundreds of students and have seen the things that really impact what makes a perfect macaron - spoiler alert, sucess has nothing to do with "aging your egg whites" or "letting your shells dry out."
Join us in this lesson as we guide you through how to make the perfect French Macarons - right at home.
Scroll down to view complete class curriculum.
Chef Mary wasn't always a pastry chef. In her past life, she used to work in marketing for disaster recovery and business continuity services.
One day, Mary had a career change of heart and left behind her corporate job for the International Baking & Pastry Institute at Johnson & Wales University - where she graduated Summa Cum Laude.
Her two passions are baking and teaching - allowing for UChef to be her self-proclaimed "happy place".
She's instructed and coached hundreds of foodies in their pursuit of baking greatness.
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