honeyandsoy’s Macaron Mastery course

It’s finally here! As promised, we proudly present to you honeyandsoy’s Macaron Mastery course. This has been a labour of love, with sleep and weekends sacrificed, but such an important venture as first suggested by you, our dear readers.

I’m sure you’re familiar with my moans about my macaron disasters- I had watery shells that went splat and I could not even pipe, and looked like little airy pancake discs. I persevered and baked the shells, and they rose sluggishly, then surrended and crumbled in my hands when I lifted them, to disintegrate into nothingness. From then on, macarons became my insurmountable challenge, and I thought I would have to accept that I could marvel at others’ beautiful creations, but would never make them myself. Thankfully, the once-impossible has been achieved (and many times at that)!

What really made a difference was knowing little tips that were actually essential to the success of a macaron. Once I knew these small but very important details, I finally made my first batch of successful macarons for the first time, at home. And once I got it, I got it. I think making macarons is like learning how to ride a bike or drive a car. The secret is being told or shown how all the little pieces fit together, and once you get it, you’re set!

The most wonderful moment for me was the first time I nervously put a tray of shells in the oven at home, then crossing my fingers and watching it like a hawk and slowly, very slowly, little ripples began to appear at the base of the shells, then bam! The shells kept rising and rising, leaving behind… could this be? FEET!

This is the very picture of the phenomenon I am describing- what I could proudly call my first batch of macarons. Now that feeling of finally achieving the impossible is like a rush of endorphins, and many of you will know what I am talking about, but if you haven’t achieved this from a successful batch of macarons yet, now’s your turn! Imagine proudly assembling your very own macarons with flat, shiny shells, pretty frilly feet and a generous filling and saying “I finally did it”. I truly believe that our little Macaron Mastery course will help you do that.

I have put a very simple guide together, presented as a 3-part email course. The first part covers an introduction, the features of  a perfect macaron, essential equipment and an overview. Part two is where we get to the ‘meat’ of the matter- A detailed, step-by-step explanation of all the components in making a macaron. Pretty much like fitting all the pieces together. And finally, in part three, an overview of macaron fillings, and my basic macaron recipe.

Now, I hope you are actually thinking, “Yes! Sign me up! I’m ready to make a successful batch of macarons!” Or, if you are already an expert, perhaps to pick up some new tips you may not have known. I am definitely always learning with each batch of macarons I make.

So, we cordially invite you to be a part of honeyandsoy’s Macaron Mastery course. All you have to do is enter your email address in the box below, or on the right sidebar, and the 3-part email course will be delivered straight to your inbox over 3 days.

If you have any questions or feedback about the Macaron Mastery course, please email me at honey[at]honeyandsoy[dot]com. Let’s have many exciting macaron adventures together!

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  • Betty

    that’s fantastic well done on the macaron making ;O)

  • www.myrestaurantsmelbourne.com

    What a great idea, those macarons look unbelievably perfect!!

  • http://intolerantchef.blogspot.com InTolerant Chef

    How exciting! Im always up to learning some new ideas and tips. It’s very generous of you to share with the rest of us!

  • http://anediblemosaic.com Faith

    Oh, your macarons are stunning…what masterpieces they are! Excellent job!

  • Lorraine @ Not Quite Nigella

    Aren’t you sweet doing this! I know macarons can be so vexing for people! :(

  • http://www.maameemoomoo.com/blog Maameemoomoo

    So gorgeousssss!!!

    I like them plump like yours!!! Congrats on your success!! I need to master mine pronto! Haha~

  • http://figjamandlimecordial.com/ Celia

    Honey, you are a STAR! I’ve been admiring your macarons for ages. I’ve never tried them, but I will now! Thank you!

  • Pockylove92

    your macarons look so very delicious…I am super excited to try making my own!

  • jianping ng

    Is there a french method?

  • http://www.honeyandsoy.com honeyandsoy

    Do you mean to make French meringue? Yes there is, but I don’t use it because I find the Italian meringue method (where you heat the sugar before adding to the egg whites) much more stable.