Master the art of crafting vegan macarons with a perfect vegan egg white substitute! You will get an opportunity to create light and dark almond bases with precision and understand the nuances of vegan Italian meringue and its application in macaron making. In addition, you will learn how to make 2 plant-based fillings -
'Pineapple, ginger, and lime preserve' and
'Hazelnut and chocolate ganache 70%' and develop skills in macaronage, piping, and achieving the ideal consistency for fillings.
Useful Note
Date: Friday, 24th May 2024
Time: 08:00 - 11:00 hrs.
Language: The workshop is conducted in English with Thai translation
No. of Participants: 16
Included in the price:
- A 3-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
Session added successfully.
Course: Vegan Macarons
Session:
Seats:
