Master the art of crafting exquisite plant-based macarons using a high-performance egg white substitute! In this hands-on session, you will:
- Perfect the Base: Create almond bases with technical precision.
- Master the Meringue: Gain a deep understanding of the nuances of plant-based Italian meringue and its vital role in successful macaron shells.
- Artisanal Fillings: Learn to prepare two sophisticated plant-based fillings:
- Pineapple, Ginger, and Lime Preserve
- 70% Dark Chocolate and Hazelnut
- Technical Skills: Develop expert-level proficiency in macaronage, precision piping, and achieving the ideal texture and consistency for your fillings
Useful Note
Date: Saturday, 26 September 2026 | Thursday, 29 October 2026
Time: 08:00 – 12:00 hrs.
Language: The workshop is conducted in English with Thai translation
No. of Participants: 16
Included in the price:
- A 4-hour practical session, all ingredients, a recipe folder with notepad, pencil, apron and hat.
Remarks:
- Participants should be at least 17 years old at time of application
- No prior knowledge is required. This course is suitable for beginners, cooks or bakers with some experience, dedicated amateur cooks or bakers, and those seeking to further develop their culinary skills. All items prepared during the session are yours to take home.