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Produce consistent batches of macarons using the french method
An excellent training about Food & Beverage
Macarons – The Consistent French Method Course
After months and months of trial & error and finally achieving consistent results, We’ve found that the #1 cause of Macaron baking problems & inconsistencies is;Current recipes aren’t detailed enough. The steps and techniques in current french method macaron recipes typically don’t go into detail on important variables such as current humidity levels, techniques, baking science, and how using different types of equipment (example- oven type) can affect the overall aesthetic and baking outcome of macarons. Thus, without the skill and specificity in each variable of the recipe, it will guarantee troubleshooting and baking problems. In The Consistent French Method course, we go into detail in 6 variables and what you need to exactly do in each that will link together to achieve consistent macaron shells. Here are the 6 variables:1. Ratio of Ingredients (Our signature recipe) 2. Environment (Your current humidity levels)3. Ovens (Oven type, baking position, and bake time)4. Meringue (The 3 Meringue Stages)5. Macaronage (The visual characteristics of a correct macaronage)6. Resting (Exact resting times)In this course, we will first go through each variable above in short slideshow presentations to understand the baking science behind each technique. To finish the course, you’ll be given our detailed french method recipe to begin achieving consistent macarons using the french method. Notes:* You can begin to achieve consistent macaron shells as soon as today* In The Consistent French Method Course, We focus on the FRENCH METHOD (the easiest method)* No aging egg whites needed* No boiling sugar syrup for meringue
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