Natália's
Macaron
Baking macarons can be easier than you think.
This course guarantees two things; the knowledge to bake the most perfect macarons and the confidence to get it right every time.
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QUEM ENSINA?
Meet your instructor
I started making macarons in 2009 after feeling challenged by someone who told me I couldn’t bake them.<br><br>
I worked in my own pastry shop for years and had an average of ten thousand sweets a month, so producing in large quantities and managing a team taught me a lot about always having to deliver the same result.
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In 2014, I started my first classes for small groups of students in my atelier.
In 2016, I decided to teach online after many requests.
I graduated in Confectionery at ENSP (Alain Ducasse Education), in France, where I was able to learn from amazing French chefs.
Today, I feel the most grateful teacher to be able to help students in 107 countries! And now it’s your turn to take my hand and become an expert at making perfect macarons!
Introduction to the course
In my course, you will learn the importance of following an organized, logical and systematic method that will result in constant success. In addition, mastering the recipe in depth is what will allow you to make the necessary adjustments and bake good macarons in any kitchen, in any oven, in any climate. It is no wonder that my course has formed and helped the best teachers in the current scenario.
Method Explanation
No oven, mixer or silicone mat; the most important kitchenware is knowledge and this is what I deliver in my course.
The Macaron University delves into the Italian method for making macarons: it is the most stable and strongest of the three methods. And what does this extra stability bring to your daily life? Less chance of errors, greater security from the beginning to the end of the recipe and more consistent results.
When my production grew a lot and I needed to teach my employees, 10 years ago, I set standards so that their results were the same as mine. For example: instead of “whip until cool”, I’d advise more precisely “whip only until 41 degrees Celsius”. Isn't that easier to get it right every time? My method is full of patterns like this, making the reference much more specific.
Who is the course for?
With or without experience, the course is for those who want profit working with a high-level, differentiated product that can make you stand out among so many other confectioners. Everyone can make perfect macarons - with a good teacher!
What you will learn in the course
- Each of the ingredients and their myths;
- Each utensil used in the recipe;
- How to make meringue with stability, after all, it is on top of it that you will build all the rest of the recipe;
- How to reach and recognize the correct consistency of the macaronage;
- The correct technique for piping, avoiding future errors;
- How to bake in any type of oven - gas or electric;
- Details about the sugar syrup;
- My best fillings that won't soften the macarons, aren't too sweet and wow customers;
- Storage and freezing techniques;
- How to make macarons of two or more colors;
- Different shapes and decorations;
- Color creation study;
- How to calculate the selling price;
- FAQ - classes on causes and solutions for each type of error;
- Recipes using yolks - you will need them when you are making lots of macarons.
Testimonials
What you'll have access to:
96 classes
More than 17 hours of content
23 filling recipes
Support via platform and email
100% Online
Watch on your computer or cell phone, wherever you are
Bonus 01: Recipes with Egg Yolks
Bonus 02: Extra Fillings
What you'll have access to:
90 aulas
More than 17 hours of content
23 filling recipes
Support via platform and email
100% Online
Watch on your computer or cell phone, wherever you are
Bonus 01: Recipes with Egg Yolks
Bonus 02: Extra Fillings
All this for just
6x$43,85
Or one-time payment of $227.00
Sign up now!
years of
access
7 days
refund guarantee
Certificate
YEARS OF
ACCESS
7 DAYS
REFUND GUARANTEE
CERTIFICATE
F.A.Q.
Yes, it is! The Macaron University will prepare you in every way to get started, bringing the theoretical background, an honest conversation about macarons and many clarifications to get you started on your journey in the best possible way.
With The Macaron University you’ll have access to a very clear and safe method to make macarons and still understand what they really need. You’ll be able to specialize and make macarons in any kitchen, climate and oven type. And will even learn unique fillings so that you hear from your customers that your macarons are better than those in France.
Yes! In a regular home oven was where I started and in the course I teach you all the tricks to get it right in this kind of oven too.
When you hit the play button. Classes are recorded and available for you to view and review in your own time and as many times as you want.
Within the platform, under each video, you will find a space for comments. There you can clear all your doubts!
If you need help with your login and password, just send an email to contato@natmendonca.com
Access is lifetime! The Macaron University will be available to you throughout your journey, always teaching you deeper layers of the world of macarons.
If for some reason you don’t like the classes, you can request a full refund within 7 days of purchase.
Yes, you can! When you register, the entire course is available for you to binge-watch, if you feel like.
Yes, you will be able to access the course via an internet browser on your smartphone, tablet or computer. Or you can also download the Hotmart Sparkle app.
Access is virtually immediate after payment confirmation. In a few minutes, the access link is sent by email.