PERECT FRENCH MACARONS COPYRIGHT © 2017, ALL RIGHTS RESERVED TO CAKE NUVO INC.
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CAKENUVO – WHERE CAKES AND ART MIX
Introduction
French Macarons are extremely
popular and trendy, and you can find
them in many respectable pastry
shops. They come in many colors,
shapes and sizes, and some are even
decorated. As many would agree,
Macarons are beautiful, tasty, and
hard to resist!
What makes them really special in
my mind is that they’re a bit crunchy
on the outside, yet soft and chewy
inside.
They’re also quite versatile, and can
be filled with many kinds of flavored
fillings to fit almost any occasion.
Now when we talk about “perfect”
macarons - what exactly do we mean
by that?
First: It has a smooth top.
Second, it has feet on its bottom.
And last: it is a bit crunchy on the
outside yet chewy and soft in the
middle.
Perfect
French
Macarons
To be honest, making perfect
macarons consistently is a bit tricky
and requires some learning and
practice.
Many of you probably discovered the
many pitfalls and challenges while
working on a macaron recipe you
found on the Web.
To overcome these challenges you’ll
have to pay attention to details, and
follow the rules I’ll teach you in the
course.
I promise you, once you get the hang
of it you’ll see that making macarons
is a lot of fun, and the results are well
worth your effort!
It's important to note that making
macarons is actually a process which
has three steps:
First, make the macaron batter, and
bake it into a crunchy shell.
Second, make the macaron fillings.
You can fill the macarons with
ganaches, mousses or even jams.
PERFECT FRENCH MACARONS COPYRIGHT © 2017, ALL RIGHTS RESERVED TO CAKE NUVO INC.
Finally, assemble the macarons by
using the shells and fillings.
As the first step in the process we’ll
make our basic recipe - the macaron
batter.
Personally, I experimented quite a
bit with various batter recipes and
preparation techniques, and
changed them many times until I
really loved the results.
The recipe I eventually chose to
teach you take a bit of practice to
master since it requires cooking
sugar to an exact temperature, by
using a thermometer.
However because it's so accurate this
process assures you great results
each every time!
When working on the batter we’ll
cover all the tips, tricks and secrets
you need to master:
For example, we’ll talk about
choosing the right ingredients and
about properly whipping the eggs
until they reach soft peak.
You’ll discover how to add colors to
the batter so you can make
macarons in any color you want.
You’ll also explore how to
properly fold the meringue into
the dries until the batter reaches
the precise required consistency.
Once the batter is ready, you’ll
learn how to pipe it the right way,
so you get even sized macarons
without air bubbles.
Then we’ll discuss baking, which
is another very important step in
the process.
I’ll talk a bit about choosing a tray
and mat that are ideal for baking.
Most importantly I’ll explain how you
can figure out the exact baking time
in your oven
and how to tell
when the
macarons are
baked just
enough.
After the
macaron shells
are ready, we’ll
them to make incredibly beautiful
move on to making no less than six
and delicious plated desserts.
different kinds of fillings. These macaron desserts are truly
To begin with, I’ll show you how to unique and whenever I serve them I
make four ganaches, each with a get lots of complements!
unique flavor. I’ll also teach you how
Lastly, I’ll end the course by
to modify these recipes to help you
demonstrating how to create several
change the flavors of your macarons
fantastic macaron displays that are
if you like to.
sure to wow just about anyone.
Other types of fillings we’ll work on
So to summarize: once you finish
include decadent and creamy
this course you’ll be able to make
chocolate mousse, as well as yummy
.incredible French macarons in any
pastry cream. color or flavor you want successfully
The last step of the process is and consistently!
assembling the macarons. You’ll also be able to make stunning
We’ll explore multiple ways to do and unique macaron desserts and
that using one or more kinds of beautiful macaron displays which
fillings, and also make adorable and elevate many occasions!
trendy macaron lollipops.
But the fun doesn't stop there;
because in this course I’m going to
cover two additional exciting topics.
First off, I’ll show you how you can
make large macaron shells, and use
PERFECT FRENCH MACARONS COPYRIGHT © 2017, ALL RIGHTS RESERVED TO CAKE NUVO INC.
Making the Macaron
Batter
Tools
 Standing mixer
 Candy thermometer
 Rubber spatula
 Using aged egg whites helps
Wooden spoon
 Strainer
Ingredients
 10.5 oz. / 300 g Almond Flour
 10.5 oz. / 300 g Powdered sugar
 8 oz. / 230 g Egg whites
 10.5 oz. / 300 g Granulated sugar
 2.5 oz. / 70 g Water
 Red gel food color (optional)
 Brown gel food color (optional)
 Yellow gel food color (optional)
This recipe yields about 80 standard
sized macaron cookies (1.5”/4 cm) or
about 15 large macaron cookies (3.5”
/ 9”) this is a large recipe but it is
great if you want to make several
different colors of macarons. Also
since making macarons take a lot of
work and they freeze very well, we
might as well make lots of them.
However if you wish to make a
smaller batch simply divide the
quantities by 2.
Preparation
To make the Macaron batter will
follow these steps:
First, mix the dry ingredients with
half of the egg whites and food color
to create a paste.
Then, whip the other half of the
whites and sugar syrup to make
meringue.
Finally, fold the meringue with the
paste to create the batter.
Before you begin let me give you
some tips about the egg whites
and almond flour.
 First, you should separate the
eggs a day or two in advance
into an airtight container and
store in a cool place.
TIP: USING AGED EGG
WHITES
reduce moisture from the egg
whites, and to increase their
elasticity when you whip
them, which results in better
macarons.
 Also, you need to make sure the
almond flour that you use is
finely ground, just like powder.
TIP: ALMOND FLOUR
Almond flour sometimes also
called almond powder or even
almond meal and can be found
in most specialty and health
stores as well as in our class
store.
 To make the batter, start by
straining the dries to get rid of
any large pieces.
 Continue by equally dividing the
egg whites into two bowls.
 Pour half of the egg whites into
the dries and mix them together,
until you get a thick uniform
paste.
 Pour the other half of the egg
whites into a mixer bowl. Make
sure the mixer bowl in perfectly
clean and dry. Otherwise the egg
whites won’t reach the required
volume.
 It’s time to add food colors to the
dries. Since we are making
macarons in three different
colors, pink, yellow and brown,
proceed by dividing the dry
mixture equally into 3 separate
bowls by weight. (If you are
making macarons in only one
color there is no need to divide
the paste)
 Continue by adding the food
colors to each of the bowls.
 To make the pink color, add 3/4
of a teaspoon of pink.
 Use ¾ of a teaspoon of yellow
and 2 drops of red to make the
yellow color.
 And finally, to make the brown
color, use 3/4 of a teaspoon of
brown.
WARNING: ADDING FOOD
COLORS
Make sure to use gel food
colors and not water based. If
you use water based colors the
batter may get too soft which
will cause the macarons to
spread too much after you
pipe them.
 Using a wooden spoon mix the
dries with the colors until fully
combined and the mixture looks
like a thick paste.
 It’s now time to make the
meringue. To do that, first cook
the sugar and water on medium
heat. Initially, you need the
sugar to reach a temperature of
240°F / 115ºC, so use a
thermometer to measure it.
PERFECT FRENCH MACARONS COPYRIGHT © 2017, ALL RIGHTS RESERVED TO CAKE NUVO INC.
 Once you reached this
temperature start mixing the
whites on medium speed while
waiting for the sugar to reach its
final temperature.
 At this stage it’s very important
to pay close attention to the
sugar’s temperature. It should
reach 245°F / 118ºC, and this
happens quite quickly.
 Once you reached 245°F / 118ºC,
immediately increase the mixer’s
speed to high and start pouring
the sugar into the mixing bowl.
 Make sure to pour the sugar in a
slow steady stream on the sides
of the bowl. Do not pour it in all
at once, otherwise you’ll end up
with chunks of sugar in the eggs
and you’ll have to start all over
again.
 Once all the sugar is in keep
whipping the meringue for
another minute. Then reduce
speed to medium and whip for
about 2 more minutes.
 The mixture you just made is
called meringue. The meringue
is stable but still soft. This state
is called “soft peak” in baker’s
speak.
 The meringue is now ready; the
next step is creating the
Macaron batter by folding the
meringue into the dries.
 Since we are making macarons
in 3 colors, start by dividing the
meringue into 3 equal portions
by weight. (If you are making
macarons in only one color
there is no need to divide the
meringue)
 Add each of the meringue
portions to one of the bowls with
the dries.
 To make perfect batter, you’ll
need to reach a very specific
consistency when you mix the
paste with the meringue.
 Start folding using a wooden
spoon.
 The best way to fold is by
constantly turning the bowl and
pushing the batter towards its
sides. In doing so we get rid of
the air that is trapped in the
meringue.
 When the mixture feels softer,
switch the wooden spoon with a
spatula. Folding using a spatula
makes it easier to scrape the
sides of the bowl, to make sure
that everything gets completely
mixed.
 Make sure to mix the batter only
until everything looks fully
combined. It’s important not to
overdo it.
 To check the thickness of the
batter, lift the spatula and let it
drizzle. The batter is ready when
it is still thick but drizzle in a slow
but steady pace.
Piping & Baking the
Macarons
Tools
 Pastry bag
 Round pastry tip (about 0.5 inch /
1.25 cm)
 Baking tray
 Silicon baking mat, macaron
baking mat or parchment paper
Preparation
 First print the Macaron
templates.
 Prepare the pastry bags that
you’ll use for piping the
macarons. Cut the tip of the bag
and fit it with a plain round tip.
 Fill the bag with the batter.
 If you are using a silicon mat or
parchment paper, place the
template on the baking tray and
the mat or parchment paper
over it.
 Pipe the batter inside the
marked circles. Hold the bag so
it’s vertical, slightly above the
baking mat.
 Squeeze the bag using even
Pressure, and stop squeezing
when the batter reaches the rim
of the circle. Then lift the bag
and move to the next circle.
 Piping in these circles
creates macarons whose
diameter is about 1.5-1.75
inches. If you want them to be
smaller or larger you can enlarge
or reduce the size of the circles
before you print the template.
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 Once ready we’ll bake the Let’s summarize:

macarons for 6 minutes at 350ºF/
To make perfect Macarons, make
175ºC then rotate and bake for
another 8 minutes at 300ºF/ sure to do the following:
One: use aged egg whites at room
150ºC.
temperature.
 The macarons are ready when
Two: make sure the almonds are
they look smooth on top and feel
ground very fine.
firm when you touch them
gently. Three: Cook the sugar to the specified
Temperature and make sure to use
A thermometer to do that.
Four: Whip the meringue until it reaches
The specified temperature.
Five: don't over or under fold the
 When done piping and before batter.
you proceed, make sure to Six: when done piping tap the tray
remove the template. to release air bubbles.
 If you are using a macaron Seven: let the Macaron rest for 30
baking mat pipe the batter inside to 40 minutes before baking.
the cavities of the mold filing
Eight: Make sure to bake only one
about ¾ of the large circle.
tray at a time.
 Finally you’ll need to get rid of  Now let the macarons cool for
the air bubbles that are trapped about 10 minutes before you Nine: experiment to find the proper
inside of the Macarons. To do release them from the mat. baking time in your oven and bake
that, tap the tray firmly on the  When ready the macaron should just until the macarons are ready.
table about 20 times. peel off the mat easily and their And most importantly: don't give up
 That’s it! Before baking the bottom should feel dry. if you don’t make it the first time.
macarons, let them dry for 30 to
Practice a few times until you master
40 minutes. This is also the time
the technique. Personally, it took me
to preheat your oven to 350ºF/
a while until I reached Perfect
175ºC, clean around a bit and
results, but it was well worth the
have a coffee break.
effort!
 Before you proceed, you’ll need
to check if the macarons are
finally ready for baking. To do
this, touch the macarons gently
with your finger. If they're ready,
they should feel tacky but
shouldn't stick to your finger. If
they are still too soft let them
dry a bit more.
 Baking time is another very
important factor when making
macarons. To find out the proper
baking time in your oven, you
should experiment a bit because
no two ovens are alike. Because
of that I recommend baking only
few macarons the first time you
try this recipe.
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Making Dark Chocolate
Ganache
Ingredients
 7 oz. / 200g Heavy whipping
cream
 7 oz. / 200g Dark Chocolate
Tools
 Medium size bowl
 Small sauce pan
 Whisk
Yield
14 oz. / 400g Dark chocolate
ganache enough to fill about 60
macaron cookies
Preparation
 Begin by breaking the dark
chocolate into small pieces.
 Pour the heavy cream into a
small sauce pan.
 Place the cream on the stove and
turn the heat to medium.
 Cook the cream only until it
reaches a gentle simmer.
 Once the cream has reached a
gentle simmer, pour it over the
chocolate and place aside for
about 5 minutes for the
chocolate to melt.
 Proceed by stirring the mixture
for about 2 minutes, until
everything is fully combined.
 That’s it! The Ganache is ready
when everything is fully mixed
and the texture is smooth and
shiny.
Making Chocolate  The ganache can be stored in the
fridge for up to 2 weeks and can
Raspberry Ganache
even be frozen for up to a
Ingredients month.
 13 oz. / 370g White chocolate
 3 oz. / 85g Raspberry puree
 3 oz. / 85g Heavy whipping
cream
 7 drops red gel food color
(optional)
Tools
 Small sauce pan
 Whisk
 Medium size bowl
Yield
19 oz. / 540g of ganache enough to
fill about 80 macaron cookies TIP: RASPBERRY PUREE
If you can't find raspberry puree,
Preparation you can also use fresh or frozen
 Cut the white chocolate into
raspberries and puree them
small pieces. yourself. See instructions on how
 Place the raspberry puree and to do that below.
cream together in a small sauce
pan.
 Cook the mixture on medium
heat until it starts to simmer. Making Raspberry puree
 Once the mixture is ready, pour
Ingredients
it over the chocolate.
 16 oz. / 455 gr fresh / frozen
 Finally, mix everything together raspberries
using a whisk until fully
 2 oz. / 60 gr Granulated sugar
combined.
 1 Tablespoon lemon juice
 If when mixing the chocolate
doesn’t fully melt and you
Tools
observe chunks in the mixture,
 Small sauce pan
heat the ganache in the
microwave for about 20 second  Strainer
and keep stirring. Preparation
 The ganache is ready when all
ingredients are fully mixed, and  Combine all the ingredients.
the mixture is smooth and shiny. Place the pan over medium heat
 To make the ganache a bit more and cook, stirring occasionally,
colorful, I recommend adding 7 until the berries have given up
drops of red gel food color. their juices.
 Now whisk the mixture until you  Bring to low simmer and
get a consistent and even tone. continue cooking for an extra
minute.
 For now, place the ganache in
the fridge to set.  Blend in the blender.
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 Place a strainer over a bowl.
Pour the berry mixture through
the strainer to remove the seeds.
Making White Chocolate
Apricot Ganache
Ingredients
 13 oz. / 370g White chocolate
 4 oz. / 110g Apricot jam
 4 oz. / 110g Heavy whipping
cream
 6 Drops yellow gel food color
(Optional)
 1 Drops red gel food color
(optional)
Tools
 Small sauce pan
 Whisk
 Medium size bowl
Yield
21 oz. / 600g of ganache enough to
fill about 80 macaron cookies
TIP: FLAVORED GANACHE
To create other flavors of
ganache, you can replace the
apricot jam with other jams,
such as cherry or strawberry.
The recipe and process stays
exactly the same.
Preparation
 Start by cutting the white
chocolate into small pieces.
 Place the apricot jam and cream
together in a small sauce pan.
 Cook on medium heat while
constantly stirring, until the jam
melts and the mixture starts to
simmer.
 When the mixture reaches a low
simmer pour it over the
chocolate.
 Finally, whisk everything
together until fully combined.
 If the chocolate doesn’t melt
completely and there are still
chunks in the mixture, place it in
the microwave for about 20
seconds to melt a bit more, and
then keep on whisking.
 The ganache is ready when all
ingredients are fully mixed and
the mixture is smooth and shiny.
 To enhance the color of the
ganache I recommend adding 6
drops of yellow gel food color
and 1 drop of red. This step is
completely optional and you can
skip it if you don't like using food
colors. You can also use natural
food colors.
 Now whisk until the colors are
fully blended.
 That’s it, the ganache is ready!
Place it in the fridge to set, until
you are ready to use it.
 The ganache can be stored in the
fridge for up to 2 weeks and can
even be frozen for up to a
month.
Making Caramel Ganache
Ingredients
 8 oz / 225g milk chocolate
 3/4 cup heavy whipping cream
 9 oz / 255g granulated sugar
 3 tablespoons water
Tools
 Small sauce pan
 Whisk
 Strainer
 Heatproof Bowl
Yield
24 oz. / 700g of ganache enough to
fill about 90 macaron cookies
Preparation
 Start by cutting the chocolate
into small pieces.
 Pour the water and sugar into
a sauce pan.
 Place the pan on the
stove, turn the heat to high,
and wait for the mixture to
heat.
 When the water and sugar
mixture boils, it first turns
clear.
 Then it turns golden, and
finally it turns light brown, and
a bit of smoke comes out.
 At this point turn the heat
off.
 Immediately, pour the cream
slowly in, while stirring with
the whisk. Be careful, the
mixture is very hot!
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 Now, mix until you reach a
smooth and even texture.
 The caramel is now ready. To
make caramel ganache all you
need to do is strain the
caramel into the bowl with the
chocolate.
 Set the mixture aside for about
5 minutes for the chocolate
melts.
 Finally, stir one more time,
until everything is fully mixed.
 The caramel ganache is ready
when its texture is smooth and
its color is shiny brown.
 By the way: caramel ganache
can be refrigerated prior to
using it for up to 2 weeks and
can even be frozen for up to a
month, so it has quite a bit of
shelf life.
Chocolate Mousse
Ingredients
 5.5 oz. / 155g milk chocolate
 2 sheets of gelatin or ½
Tablespoon of gelatin powder
 4 oz. / 115g cherry puree
 7 oz. / 200g heavy whipping
cream
Tools
 2 x Medium size bowls
 Whisk
 Small sauce pan
 Spatula
 Strainer
 Hand mixer
Yield
17 oz. / 500g of mousse Enough
to fill about 12 large macaron
desserts
Preparation
 Begin by melting the chocolate
in the microwave using 30
seconds intervals while stirring in
between.
 Once the chocolate has melted,
place aside to cool.
 As far as the gelatin, you can
choose between gelatin sheets
or powdered gelatin. I personally
prefer using the sheets since I
think it gives the dessert a
smoother texture and it’s easier
to work with, but both options
will work equally well. If you
decided to use the sheets, place
them in a cup with very cold
water to soften for about 30
seconds.
 After the first 30 seconds to
check the gelatin every 20
seconds or so until it feels soft.
Make sure not to leave the
gelatin in the water for too long
otherwise it will melt completely
and disappear. You know that
the gelatin is ready when it feels
soft and you can easily bend it.
 At this point take the gelatin out
of the cup, and drain the excess
water by squeezing it. For now,
place the gelatin aside.
TIP: USING GELATIN
POWDER
If you decided to use
powdered gelatin instead of
gelatin sheets sprinkle it over
2 oz. of cold water and let it
sit for about at least 5
minutes before using it
further.
 When the gelatin sheets are soft
and ready, you can continue
preparing the mousse. Pour the
milk into a small sauce pan,
place the pan on the stove, and
turn the heat to medium.
 Cook milk until it reaches a low
simmer. At this point, turn the
heat off.
 Now, add the gelatin sheets into
the hot milk, and whisk the
mixture until the gelatin
dissolves completely. This
should take about 2-3 minutes.
TIP: USING GELATIN
POWDER
If you are using the gelatin
powder, add it to the milk
puree together with the
water in which you dissolved
it.
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 When the gelatin has fully
dissolved, strain the milk over
the chocolate.
 Now, Mix the milk and the
chocolate using a whisk, for
about 1 to 2 minutes. The
mixture is ready when the
chocolate and the milk are fully
blended and the mixture color is
uniform.
 When done place the chocolate
mixture aside and move on to
the cream.
 First, pour it into a medium sized
bowl.
 Using a hand mixer, whip the
cream on medium speed for
about a minute, just until it starts
to thicken. You know that the
cream is ready when you notice
lines while whipping it.
At this state, the cream should
be a bit thick but not liquid any
more. It should still be very soft
and will not hold its shape at all
when you turn the whisk upside
down.
 When the cream is ready, pour it
gradually into the chocolate
mixture. Pour a bit at the time
and fold in between additions.
Make sure to fold the mixture
using a spatula, and do it very
gently.
 The mousse is ready when
everything is fully combined.
 Place the mousse in the fridge
for at least one hour or until its
firm.
 You can make the mousse up to
a week in advance and store in
the fridge or freeze it for up to a
month.
Pastry Cream
Ingredients
 12 oz. / 340g whole milk
 6 oz. / 170g heavy whipping
cream
 3 oz. / 85g granulated sugar
 1 large egg
 2 large egg yolks
 2 oz. / 55g cornstarch
 2 teaspoons vanilla extract
Tools
 2 x Medium size bowls
 Whisk
 Wide sauce pan
 Spatula
 Strainer
 Hand mixer
Yield
30 oz. / 850g of pastry cream
Note that to fill a single large
macaron dessert you’ll need
approximately 1oz / 28g of
pastry cream.
Preparation
 Start by placing the cream, milk,
vanilla and sugar in a saucepan.
 Mix the ingredients a bit and
start cooking them on low heat.
 While the mixture is cooking,
prepare the rest of the
ingredients.
 First, place the eggs, egg yolks
and cornstarch in a separate
bowl and mix everything
together using a whisk
 When ready the mixture is
smooth and all ingredients are
thoroughly combined without
any chunks.
 Before you proceed you need to
bring the egg mixture and milk
mixture into similar
temperatures by mixing them
slowly together. This process is
called tempering.
 To do that, slowly pour about
half of the warm liquids into the
eggs, while constantly mixing.
 Now that the egg mixture is
warm enough we can safely pour
it into the saucepan.
 It's important to do this really
slowly while constantly
whisking.
 Now turn the heat up to medium
and keep cooking the mixture
while constantly whisking.
 It’s crucial not to stop mixing at
this point, since the mixture can
burn very quickly.
 At first, you’ll notice that the
pastry cream looks very thin and
frothy, but it’s going to thicken
quite quickly.
 That’s why you need to pay close
attention here and continue
whisking.
 As soon as you see large bubbles
popping on the surface, whisk
for a few more seconds and
remove the pan from the stove.
 While the cream is still hot and
before it hardens, strain it into
another bowl.
 Before you cool the pastry cream
make sure to cover it using a
piece of plastic wrap.
 Place the cream aside to cool.
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 Once the pastry cream is cooler by fitting some pastry bags

but still slightly warm, it’s time
to fold some whipped cream to it
to make it a tad lighter. This step
is optional: if you like the pastry
cream as is, you can skip it and
simply refrigerate it once done.
 Begin by whipping some cream
with powdered sugar until it
forms a stiff peak.
 Now let’s fold the whipped
cream into our pastry cream.
 Use a spatula and fold the
whipped cream with the pastry
cream. Do this gently so it
doesn't deflate.
 When ready the cream should be
perfectly smooth and uniform.
Lastly, store the cream in the
fridge until you’re ready to use it.
Assembling the Macaron
Cookies
Tools & Ingredients
 Pastry bag
 Round pastry tip (about 0.5 inch /
1.25 cm)
 Round pastry tip (about 0.25 inch
/ 0.63 cm)
 You’ll also need flavored
ganaches that we made earlier.
Preparation
 Let’s start by filling the
macarons with flavored
ganache. I’ll also show you how
to fill them with ganache and
jam or with two types of
ganaches, which makes a really
nice combination.
 Before you start make sure the
ganache is in a spreadable
consistency. If it is too hard,
soften it a bit by gradually
heating it in the microwave for
10 seconds intervals while
mixing it in between.
 After you verified that the
ganache is spreadable, proceed
with plain round tips of 0.5” in
diameter (1.3 cm).
 Fill each of the bags with one
of the flavored ganaches that
you made.
 Before you start filling the
macarons, arrange the cookies
in pairs. For each pair, pick
shells that are similar in size, and
place one of them facing up and
the second one facing down.
 To fill a Macaron, place the
pastry bag vertically above its
center, and pipe a mound of
ganache until about 1/2 of the
cookie is filled.
 Place the second shell on top of
the ganache, and press it down
gently until the filling reaches
the sides of the cookie.
 Another option is to fill the
macarons with two flavors of
ganache and also with a
combination of ganache and
jam.
 To do this, first fit two pastry
bags with a smaller pastry tip, of
0.25” in diameter.
 Fill one of the bags with apricot
ganache, and the other one with
a fruit jam of your choice.
 Using the ganache-filled bag,
pipe a circle of around the edge
of the cookie leaving the middle
empty.
 Next use the second bag to pipe
the jam in the middle of the
cookie.
 Just like you did earlier, cover
the macaroon with a second
shell, and press it gently.
 Another idea for filling the
macarons is to use two flavors of
ganache and 2 colors for the
shell. This combination is
beautiful as well as amazingly
yummy.
 Finally, remember that you can
always fill the macarons without
making the filling yourself. As an
example, you can use Nutella
chocolate, any kind of fruit jam,
and even fill the macarons with
peanut butter. Kids really love
these cookies. These are all
really yummy choices as well,
and you don’t need to spend
time making any of them.
 In terms of storage, keep the
macarons in an airtight
container.
 For long term storage you can
refrigerate them for 2-3 days, or
freeze for up to a month.
One last thing that may surprise
you: in contrary to other cookies,
macarons are actually best after
few hours in the fridge, when
they are soft and chewy.
PERFECT FRENCH MACARONS COPYRIGHT © 2017, ALL RIGHTS RESERVED TO CAKE NUVO INC.

 You can also serve

Making Macaron Lollipops
Tools & Ingredients
 Pastry bag
 Round pastry tip (about 0.25 inch
/ 0.63 cm)
 Lollipops sticks
 1 oz. / 30 gr White chocolate
 You’ll also need flavored
ganaches that we made earlier.
them on a small cake with a
matching theme.
 To store the lollipops,
place them in airtight
containers, until you are ready
to serve. For long term
storage, you can refrigerate
them for 2-4 days or even freeze
the Macaron lollipops for up to a
month.
As a final note, I would like to remind
you that when making macarons you
have many options:
You can make the macarons in
different colors and fill them with
many other fillings of your liking.
The possibilities are really endless so
be creative and have fun.

Preparation
 To make the Macaron lollipops
we first need to fill the
macarons, however as you’ll see,
we’ll do this in a slightly different
way.
 Start by piping a circle of
ganache around the edges of the
cookie, leaving the middle
empty.
 Next, melt a bit of chocolate in
the microwave, and pipe some in
the middle of the Macaron. The
purpose of the chocolate is to
glue the lollipop stick to the
cookie.
 Before the chocolate sets, place
a lollipop stick over it, and press
it down gently.
 Finally, cover the chocolate with
the second part of the cookie.
 There are really cool ways to
serve the lollipops. As an
example, you can stick them in
clear glasses filled with sugar,
coffee beans, colorful sprinkles
or even candies.
PERFECT FRENCH MACARONS COPYRIGHT © 2017, ALL RIGHTS RESERVED TO CAKE NUVO INC.

Macaron Tower Displays  Keep filling the tower with

Tools & Ingredients
 Styrofoam cone 12”x5” / 30cm x
13 cm)
 Crepe paper
 Toothpicks
 About filled 60 macarons.
Preparation
 Wrap a Styrofoam cone with a
tissue or crepe paper that fits the
color of your macarons you are
using.
 Place the cone on a serving
plate, so you can easily move it
without touching the macarons.
 To attach the macarons to the
tower we use toothpicks. Insert
them at a 45 degree angle into
the Styrofoam, and leave just a
small part sticking out.
 Proceed by attaching a macaron
to the toothpick.
 In the same fashion attach the
macarons to the cone, one by
one. Place them next to each
other in circles.
macarons until you reach the tip
of the cone and if you like place
one or two macarons on the tip
itself.
 For a final touch you can brush a
bit of edible gold dust on some
of the macarons to make the
tower even more special.
 The macarons tower is a very
versatile concept. You can easily
change almost any aspect of the
design to match any party theme
you wish.
 Further, it’s a stunning and
extremely impressive display,
which makes any occasion really
special.
 If you’re not planning on serving
the tower right away, make sure
to wrap it with saran wrap, and
store it in the fridge until you’re
ready to serve it. Note that you
can make the tower up to one
day in advance.

TIP: FILLING THE

MACARONS
When making macarons for
tower displays, I recommend
using less filling. This way the
macarons are flatter, and the
overall design looks more
elegant.

CHECK: ASSEMBLING TOWER

Use day old macarons that
have been in the freezer and
defrosted. This is a really
important step so please
don't skip it. Such macarons
are a bit softer and won’t
crack when you attach them
to the toothpick.
PERFECT FRENCH MACARONS COPYRIGHT © 2017, ALL RIGHTS RESERVED TO CAKE NUVO INC.
Fondant Flowers
Ingredients (for 12-15 flowers)
 2 oz / 60g White fondant
 0.25 oz / 7g Yellow fondant
 ½ tablespoon / 0.2 oz / 5g
cornstarch
 To make the roses you’ll need
about 1 oz / 30g red fondant
Tools
 Small rolling pin
 Daisy Flower cutter - large
 Daisy Flower cutter - small
 Small paint brush
 Rose silicon mold
 Veining tool (optional)
 Ball tool (Optional)
 Shaping foam (Optional)
 Silicon mat (Optional)
Preparation
 Begin by kneading the fondant
just a bit, so it’s soft and
smooth.
 When done, dust your work
surface with a bit of
cornstarch, to make sure that
the fondant doesn’t stick to it.
 Roll the fondant to a thin and
even layer, about 1/10 of an
inch (2.5 mm) thick. Note: the
thinner you roll the fondant,
the more delicate the flowers
are going to be.
 Proceed by cutting 12 flower
shapes using the large daisy
flower cutter. We’ll use 2
fondant cutouts for each
flower to make a multi layered
flower: By the way, if you like
your flowers in other shapes,
or don't have a daisy flower
cutter, you can always use
other flower cutters as well.
The flowers should come out
easily, however If they stick to
the cutter, you can release
them using the backside of a
paint brush.
 Note that the fondant dries
pretty quickly, so cover the
flowers with a plastic wrap
while you work on each one
separately.
 It’s time to shape the flowers’
petals, which makes them look
a bit more realistic. Note that
this step is optional and you
can skip it if you don't have the
tools for that or would like to
save some time.
 Shape one flower at a time:
place one daisy shape on a
foam dusted with a bit of
cornstarch. If you don't have
foam you can use any soft
clean material instead. To
shape the petals of the daisies,
run the large end of veining
tool down the center of each
of their petals. If you don't
have a veining tool, it’s
perfectly ok to use the
backside of a thin paint brush.
 To glue the 2 layers of the
flower, first dip the brush in a
bit of water, and brush the
center of the larger flower.
 Place the second flower on top
of the first one, so the petals of
the bottom flower are
positioned in between the
petals of the top ones.
 Now to the center of the
flowers. Place a bit of yellow
fondant in the middle of your
palm, and using your finger roll
it into a small ball.
 Press the ball gently to flatten
it. At this point it should be just
large enough to cover the
center of the flower.
 Again, apply a bit of water at
the center of the flower and
attach the yellow ball to it.
 Before you can use the flowers
as decorations, you need to let
the fondant dry completely. As
it dries, we want the flower to
adopt a slightly curved from,
so it looks as natural as
possible. To accomplish that
we’ll use small rounded bowls,
in which we’ll place the daisies.
 Dust the bowls with a bit of
cornstarch so the flowers don’t
stick to them.
 Finally place a fondant flower
inside each of the bowls and
leave them to dry for at least
24 hours.
 As a side note, if you don’t
have these small bowls, you
can create cavities inside an
aluminum foil, and place the
flowers inside it.
 As a reminder, the easiest way
to customize these flowers is
to use fondant in different
colors. By doing so you can
easily create attractive color
combinations that can fit any
theme and design.
 Finally, as I mentioned earlier,
you can make these flowers in
advance and use them only
when the cake is ready. If you
do so, make sure to store the
flowers in airtight containers,
in a dry place, until you’re
ready to use them.
PERFECT FRENCH MACARONS COPYRIGHT © 2017, ALL RIGHTS RESERVED TO CAKE NUVO INC.
 To make the roses Begin by
rolling a ball of fondant that fits
the size of the cavity in the mold.
 Gently press the fondant into the
cavity and make sure it reaches
the bottom.
 If you have any excess fondant
simply trim it off so the surface
of the mold is flat.
 If you want to make more than
one rose, repeat the process with
the other cavities of the mold as
well.
 Now place the mold in the
freezer for about 1 minute to
allow the fondant to harden.
 To release the flowers flex the
mold gently and release the
beautiful fondant roses you
made.
Note: you can make these flowers in
advance and use them only when
you need to. If you do so, make sure
to store the flowers in airtight
containers in a dry place, until you’re
ready to use them.
Macaron Desserts
Ingredients
 Chocolate pearls
 Fresh strawberries
 Fresh raspberries
Depending on the design you
choose you’ll need:
 Milk chocolate mousse (2 oz /
60g per dessert)
 Raspberry ganache (1 oz / 30g
per dessert)
 Apricot ganache (2 oz / 60g per
dessert)
 Dark chocolate ganache (1 oz /
30g per dessert)
 Pastry cream (1 oz / 30g per
dessert)
 Chocolate Balls (6-7 per dessert)
To decorate the top of the
desserts you’ll need:
 Fondant flowers (1-2 per dessert)
 Edible markers
Tools
 Small rolling pin
 Daisy Flower cutter - large
 Daisy Flower cutter - small
 Small paint brush
 Rose silicon mold
 Veining tool (optional)
 Ball tool (Optional)
 Shaping foam (Optional)
 Silicon mat (Optional)
Preparation-Mocha Dream
Design
 Begin by decorating the
macarons with hand-drawn
coffee beans. To do this use an
edible brown marker, and draw
the coffee beans straight over
the macaron.
 Mix the mousse a bit so it
gets softer and add a bit of
coffee extract to give the
mousse a slight coffee flavor.
 Fit a pastry bag with a french tip,
or any other tip of your choice,
and place in a tall container so
you can easily fill it.
 Continue by filling the bag with
coffee flavored mousse.
 Arrange six to seven chocolate
balls on a cookie and glue them
with a bit of mousse. Try to place
the balls so they’re evenly
spaced.
 Proceed by piping drops of
mousse between the balls.
 Now to fill the middle of the
cookie, first fill another pastry
bag with dark spreadable
chocolate ganache.
CHECK: PIPING GANACHE
Make sure the ganache is soft
at a spreadable consistency.
If it's already too hard, soften
it in the microwave using 10
seconds intervals.
 Pipe a spiral using the bag so you
fill the middle of the macaron
shell completely with chocolate
ganache.
 Add some more of the chocolate
mousse using the first bag, by
piping a circle on top of the
ganache.
 If you feel you need a bit of extra
crunch, sprinkle some chocolate
pearls on top of the filling.
 Continue by gently placing the
decorated macaron shell over
the filling.
 For a final touch, place a
beautiful red fondant rose on top
of the dessert, to give it a touch
of contrasting colors.
 If you feel like it, you can also
add a bit of edible luster dust for
some cool extra glamour.
PERFECT FRENCH MACARONS COPYRIGHT © 2017, ALL RIGHTS RESERVED TO CAKE NUVO INC.

the stem attached. Don't cut

completely through the
strawberry at this area.
 To make the fan, gently spread
the strawberry slices apart.
 Finally place the fan on top of
the dessert.

Preparation-Strawberry
Heaven Design
 Start by cutting 3-4 small
strawberries in half.
 Trim their bottom edges so it's
straight and try to make sure
they are all at the same height.
 Arrange the strawberries on a
cookie, so they’re evenly spaced.
 Fill a pastry bag with raspberry
ganache, and use it to pipe dots
between the strawberries.
 To fill the middle of this dessert,
I chose the pastry cream, so
using a second pastry bag, pipe a
nice spiral of pastry cream in the
middle of the macaron.
 To add fruity and refreshing
flavors, let's also add small cubes
of strawberry on top of the
cream.
 Now cover the dessert with a
second macaron cookie.
 As a finishing touch we’ll
decorate the dessert with a
strawberry fan.
 Start by cutting a large
strawberry in half.
 Lay the pieces on a cutting board
with the flat side facing down.
 Now create thin slices of
strawberry. Do this by making
cuts from one end of the
strawberry to the other.
 While cutting the slices make
sure to leave the portion near
Preparation-Pink Lady
Design
 Start by piping drops of
chocolate mousse and chocolate
ganache at the perimeter of a
macaron cookie. As with the
other desserts use two pastry
bags to do this, and alternate
between the mousse and the
ganache.
 To fill the dessert use another
pastry bag and pipe some pastry
cream in the middle.
 To add light and refreshing
flavor, add some raspberries in
the middle of the cream. If you
don’t have fresh ones, simply
thaw frozen raspberries and use
them instead.
 Now gently cover the dessert
using another pink macaron
cookie.
 Use small chocolate pearls to
adorn the dessert. To glue them
to the macaron use a bit of
melted chocolate.
Preparation-Summer
Daisies Design
 Decorate a macaron shell with a
unique pattern of vines and
flowers.
 To do that, simply use edible
marker and draw small curvy
lines across the cookie.
 Now use some of the fondant
flowers and with a bit of melted
chocolate glue them to the
cookie.
 You can use small flowers, large
ones or combination of both.
Whatever you like.
 Next, pipe a spiral of pastry
cream in the middle of the
macaron, filling it about halfway.
 Slice one large strawberry into
cubes and mix them nicely with
the cream.
 Now on the side of the dessert
use a pastry bag filled with
spreadable apricot ganache and
pipe an elegant pattern around
the cream. To make this pattern
you need to use a flat rose icing
tip.
 All that’s left to do is to cover the
dessert with the decorated
macaron
PERFECT FRENCH MACARONS COPYRIGHT © 2017, ALL RIGHTS RESERVED TO CAKE NUVO INC.
One last note: In general
macaron desserts can be
assembled ahead of time and
stored in the fridge, for up to one
day. However those that contain
fruits need to be served within
one hour from plating. If you
wait longer the fruit juices may
make the cookie soggy.
desserts and other baked
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