Soft on the inside with a crispy outer shell, macarons impress with their texture and unpretentious beauty. The almond taste pairs perfectly with both classic and modern fillings.

I love helping people to venture this wonderful pastry world. Free of myths and misconceptions, we’re going to learn the entire macaron preparation. A perfect meringue, a proper macaronage and the challenges of your own oven are some key points for this stunning recipe.


The passion for pastries came at an early age for Natália. She used to watch cooking shows and create her own play kitchen, unaware that this love would become her professional world

“I built my own studio in 2011, where I worked with weddings and large orders. My professional dream changed when I gave my first class – I was completely in love with teaching. I am currently running face-to-face courses in my kitchen, in João Pessoa – PB – Brazil and, through my online tutorial, I can help students from all over the world to work with macarons. Receiving such positive feedbacks, pictures of the finished results and the students’ affection is, today, my greatest satisfaction.”



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