Macaron courses

Macaron course

Light as air, colorful and delicious - macarons will delight any patisserie fan. For coffee, dessert or as a little snack in between, the little double-decker are perfect. Macarons originate from France and consist of two smooth, often colored shells with a delicate butter cream or chocolate ganache in between. For a particularly fresh dessert, sometimes a dab of jam is also added to the center of the dressed cream. This creates an incredibly delicious little patisserie piece.

However, the noble pastries are not simply beautiful and delicious but also very demanding. Already with the shells, all sorts of things can go wrong; no beautiful little feet form, the shells become slanted, the surface breaks open or collapses, the dough remains too soft, sticks to the baking mat or falls apart when filling, the shells become too hard or too uneven - the list of problems is almost endless. Thus, many home bakers have already failed in the production of the delicacies, yet it is not as difficult as you might think - at least if you know how. That's exactly what you will learn with us!

Welcome to miniSchoggi

Perfect macaron shells, noble decorations and delicate fillings - after a visit with us, delicious macarons from your own oven are a breeze. Like all our courses, the macaron course is also led by a professional. As a trained confectioner-confectioner, the course instructor has years of experience in baking various delicacies as well as a lot of insider knowledge directly from the bakery. Especially when making sophisticated pastries like macarons, this knowledge is a great advantage.

At the course you will learn a simple recipe that will lead to the perfect macaron mass, some manufacturing steps must be carried out very precisely, so most mistakes can already be avoided. The course leader demonstrates all the steps and always emphasizes what must be observed. Tips and tricks from the bakery can also help when it comes to the correct depositing of the mass.

The finished macaron shells can finally be filled with buttercream and chocolate ganache. You will receive suitable recipes in the form of our detailed course program, so you create again delicate creams for your macarons at home. All recipes have been developed and refined by our head confectioner. In contrast to many other recipes, our butter creams are pleasantly light, the chocolate ganaches have the right firmness to not seem too massive and still be able to hold jam and fruit jelly inside the macarons. You will also be shown how to assemble the treats during the course. So you may immediately perform and try out all the manufacturing steps yourself.

Compared to books or instructional videos, you always have the opportunity to ask questions and clarify ambiguities at our courses. If problems arise while you are making your own macarons, the course instructor can help you right away and show you how to make the delicacies safely. So you too can become a home confectioner and sweeten your loved ones' day with delicious macarons.

Macaron course

At our macaron course you will learn how to make the delicate almond pastries perfectly. To do this, you will be shown right at the beginning how the mass for the macaron shells is created. This must be prepared very precisely, because even a slight change in the recipe, for example too much baking powder, can lead to irregular and in this case torn macarons. Step by step, the macaron mass is prepared by our course instructor and immediately dressed. Also here the technique must be right, even i Confiserien the delicate shells are still brought by hand on the mat, because machines never produce the same quality. After the demonstration, you can make your own macaron mass, which can be flavored and colored according to your taste and mood.

Then the mass is dressed into small and large macarons and nobly decorated with cocoa nibs, flower petals, coconut flakes and cocoa powder. So you will be dried and baked. Meanwhile, you will learn more about the production of the delicious fillings, which are then sprayed onto the finished shells. For this purpose, various butter creams, chocolate ganache and also different fruit jellies are available. Once all the macarons have been filled and assembled, they can be elegantly packaged. In suitable small boxes, the small double-decker can be transported well and also given away immediately. Finally, you take home a lot of new knowledge, a course program with all recipes and instructions as well as 24 macarons and 24 mini macarons.

History

The airy patisserie pieces have been one of France's favorite treats for over 200 years. How they came to be, however, is unknown to many. Today, the name macaron refers to two airy almond and egg white shells with a delicate buttercream or ganache filling. Jam or fruit jelly can also be used. In the beginning, the pastries were only half-shells, and they were far from being as beautifully smooth and refined as they are today. The pastry probably has an Arabic origin, but in France it was already considered a specialty of several monasteries in the 16th century. In the 18th century, a cream or jam began to be injected into the finished shells. A hundred years later, Pierre Desfontaines and other confectioners came up with the idea of using buttercream, chocolate ganache and jam to glue two shells together. This worked even better after the recipe for the shells was adapted by Pierre Hermé. With the help of a sugar syrup, he made the shells much more stable. In this form, they then spread throughout France in a very short time.

Although in the meantime they are bought and enjoyed in masses, the dressing of the shells remains firmly in the hands of the confectioners. Machines do not have the same precision as a professional confectioner, so the almond-egg white mass is always dressed by hand. This is also the case with the Swiss Luxemburgerli.

The Luxemburgerli are a patented product of Confiserie Sprüngli. The confectionery is particularly proud of the fact that neither artificial flavorings nor artificial colors are used. Confiserie Sprüngli's double-deckers are slightly smaller macarons. Thus, the recipe and the manufacturing steps are very similar, the exact quantities and individual techniques vary slightly, of course. Macarons can be of different sizes, but a real Luxemburgerli is 2.5 cm in size.
They owe their name to a Luxembourg confectioner. In 1957, Camille Studer traveled to Switzerland and brought back a recipe. Together with Richard Sprüngli, he experimented and tinkered with the recipe until the Luxemburgerli of today were created. They soon became very popular, but the name they were given was not well received by the population. Instead, the customers ordered "the pastries of the Luxemburger" or just the "Luxemburgerli".

The small treats were then, as now, considered particularly noble and thus serve as a luxury gift. Since no artificial substances are used to keep them fresh, they should be enjoyed within about four days. They taste best on the second and third day. This way, the taste could develop well, but the shells are not yet softened by the cream. Thus, Luxemburgerli as well as macarons should always be given or served right away and if you are the person receiving the gift, the idea is to enjoy the treats quickly.

Of course, the macarons taste best when they are homemade. The freshly filled shells should always be placed immediately in the refrigerator and rest there until you want to serve them. A short time at the heat is no problem, but the buttercream or ganache filling should not be exposed to high temperatures for too long, otherwise it could melt or go bad.

So you create luxurious little desserts and gifts. Since the macarons are made with almond flour, they are also perfect for people with gluten intolerance. If gelatin is not used in the filling, they are also vegetarian, for a vegan version you can experiment with aquafaba. The macarons are incredibly versatile and can always be combined in different ways. With a little experience and the right recipes, you can create your very own dream macarons!