"Macaron Addiction" — Online French Macaron Course
This Course Is for You If You Want To…
Who Is This Course For?
If you're new to French pastry, this course will walk you through everything from scratch — the recipes, the science, and all the little secrets that separate a beautiful macaron from a failed one. Our mentors are always available with friendly, specific guidance. Always.
Already tried macarons and ended up with a tray of cracked, hollow, or sticky disasters? This course is especially for you. Every recipe has been tested and refined until it works — every time. With these instructions, success isn't luck. It's the expected outcome.
Already comfortable with macarons? Upgrade your skill and add fresh, market-ready flavor combinations to your repertoire — right now. The 12 fillings alone are worth the enrollment for any professional looking to expand their offering.
Course Features
The course covers macaron shells using both French meringue and Italian meringue — demonstrating how each affects the taste, appearance, and texture of the finished cookie. Once you understand both methods, you can choose the one that fits your workflow, environment, and goals. Most courses only teach one. This course teaches both.
Over 12 macaron flavors — a ready-made menu you can offer clients the week you finish the course. Berry, nut, chocolate, exotic, and one-of-a-kind originals. No need to spend months developing your own flavor lineup; it's built into the course.
Your instructor teaches you exactly how to achieve smooth shells with no cracks, no hollow centers, and perfect feet — every single batch. You'll also learn how to scale up, organize your workflow, and run a macaron-making operation from your home kitchen.
Every lesson includes a detailed PDF recipe you can download, print, and add to your personal recipe binder. Your recipes are yours — no internet connection required at the counter.
Course Program
French meringue macarons have a lower sugar content and a dense, chewy, 'meaty' interior that many bakers prefer.
The shells are filled with a silky pistachio ganache and a vivid apricot center — a pairing that feels classic and fresh at the same time. The tartness of apricot cuts through the richness of the pistachio and perfectly balances the sweetness of the shell.
Filling 1 — Latte: A silky white chocolate ganache with a gentle, rounded coffee flavor. The macaron equivalent of your favorite coffee shop order.
Filling 2 — Dark Chocolate & Tonka Bean: A ganache for serious dark chocolate devotees — deepened with tonka bean (a warm, vanilla-almond spice used in European fine pastry) and finished with fleur de sel crystals that make every bite crackle.
Filling 1 — Yogurt & Red Berry: A creamy Greek yogurt ganache paired with a bright red berry marmalade center — fresh, light, and universally loved. A gateway macaron for anyone who finds the classic varieties too rich.
Filling 2 — Hazelnut: Shells made with hazelnut flour give these an exceptional aroma from the first bite. Filled with a whipped hazelnut ganache and a caramelized hazelnut center that adds crunch and complexity.
The flavor masterclass — seven original fillings that give you a complete, diverse menu ready for any occasion or customer:
Filling: "Snickers"
A milk chocolate ganache with salted caramel and roasted peanuts — the flavor of the iconic candy bar, reimagined as a Parisian macaron. Every American who tastes this will immediately know what it is, and immediately want another.
Filling: Coconut & Passion Fruit
A whipped coconut ganache with a bright passion fruit center — tropical, refreshing, and explosively flavorful. The kind of macaron that makes first-timers rethink everything they thought they knew about this pastry.
Filling: Raspberry Mulled Wine
A white chocolate ganache infused with raspberry and the warming spices of mulled wine — cinnamon, star anise, and nutmeg. The perfect holiday macaron: elegant, aromatic, and unlike anything customers will have tasted before. A guaranteed seasonal bestseller.
Filling: Grapefruit, Champagne & Wild Strawberry
A whipped grapefruit ganache with Champagne and a wild strawberry center — sparkling, celebratory, and utterly sophisticated. Perfect for weddings, bridal showers, New Year's Eve, and any event that calls for something that feels a little bit like a toast.
Filling: Pear, Gorgonzola & Pine Nut
A bold, savory-sweet pairing for adventurous palates: a lightly sharp gorgonzola ganache, balanced by a sweet pear center and the delicate nuttiness of pine nut. The macaron equivalent of a perfect cheese board — for the customer who always orders the interesting thing.
Filling: Carrot-Mandarin Cheesecake
A lightly salted cream cheese ganache with a vivid carrot and mandarin orange center — all the flavors of a great carrot cake cheesecake, in a two-bite macaron. One of the most unexpectedly addictive flavors in the course.
Filling: Mint & Raspberry
A mint-infused ganache with a bright raspberry center — clean, refreshing, and the one macaron people reach for in the middle of summer. The taste of a garden in July, wrapped in almond meringue.
How the Training Works
The course is designed so that you won’t be afraid to make mistakes, and you’ll gain experience, support, and feedback from instructors and mentors.
New lessons unlock every week. You'll have 12 months of access from purchase — rewatch any lesson as many times as you need. Macarons take practice; the videos are there every time you go back to the kitchen.
Every lesson includes PDF materials you can download to your device or print at home. Keep your recipes organized in a binder — no laptop required when you're elbow-deep in batter.
Knowledge without practice is just theory. Every lesson is designed to get you straight into your kitchen — applying what you've just learned while the technique is fresh.
Complete the course and earn an official Certificate of Completion — issued in English and recognized internationally. Share it on LinkedIn, add it to your portfolio, or display it in your home bakery as a mark of expertise.
Course Instructor
Elena brings extensive hands-on experience in custom macaron and mousse dessert production. She has trained under leading pastry specialists and brings a deeply practical, production-oriented approach to every lesson — focused on results that are repeatable, scalable, and sellable.
Every Student Receives
Every macaron failure mode — cracked shells, no feet, hollow centers, sticky tops, uneven rise, weeping filling — with the exact cause and the exact fix. The reference you'll reach for every time something goes wrong. Macarons are notoriously sensitive; this guide is worth the enrollment alone.
A print-ready macaron box template you can brand with your own logo and have printed at any local or online print shop. Professional packaging from day one — no designer required.
A complete, step-by-step checklist for launching a macaron business as quickly as possible — from equipment and ingredient sourcing to pricing, packaging, and your first customer sale. Everything you need to go from hobby baker to revenue-generating business.
What You Get as a Result
Raspberry Mulled Wine Macaron Filling
Maru Certificate of Completion
Every student who completes the course receives an official Certificate of Completion — issued in English and internationally recognized. Share it on LinkedIn, include it in your portfolio, or display it proudly in your home bakery.
Pricing
- 4 weeks of structured video lessons
- 12 HD video lessons
- Complete PDF recipe book
- 12 months of access — rewatch anytime
FAQ
All courses and course materials are taught in English.
Assignments are optional — you set your own pace based on your experience and goals. That said, macarons reward practice. The more batches you bake and submit, the faster you'll get consistent results. We'd love to see your work!
Yes — a complete ingredient list with substitution notes is provided at the very first lesson, giving you time to source everything before your second session. In the US, most macaron ingredients are available at Whole Foods, specialty baking stores, or online (Amazon, King Arthur, Bob's Red Mill).
Use finely ground, commercially produced almond flour — not homemade. The consistency of the grind is critical for smooth shells. In the US, we recommend Bob's Red Mill Super-Fine Almond Flour or Anthony's Blanched Almond Flour (both available on Amazon). Avoid coarse almond meal — it will result in bumpy, textured shells.
Absolutely — reach out to your mentor or email hello@maru.expert and we'll help you find a workable substitute or point you to where you can order it online. We can also advise on how to tell a quality product from a substandard one — which matters more with macarons than almost any other pastry.