Learn how to prepare Macarons, 100% Plant Based. Adding the use of natural dyes and superfoods.

"Welcome to the infinite universe of plant-based Macarons. This course is designed for all those who enjoy sweets and want to make them a more nutritious food; for those who are looking for a healthier, fairer and more sustainable way of making pastries. Through these recipes, you will learn how to make two types of Macarons, more than five options to fill them, and you will get all the necessary tips so that the result is up to your expectations. We seek to awaken creativity by using some unusual ingredients in pastry making such as superfoods, roots, algae and chlorophyll. It's a great opportunity to include disruptive elements in the classic Macarons."

"Today, we can transform this cookie into a delicious plant-based product, substituting animal protein with two different plant-based protein options: plant protein and animal protein. plant-based product, replacing animal protein with two different vegetable protein options: potato protein and aquafaba."

Preview Plant Based Macarons.

Get Unlimited Access for one year to the MACARONS PLANT BASED course.

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Pay in AR$ 39.000

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PROGRAM

LEARN WITH MÁXIMO CABRERA

    1. A new approach to classic pastry preparations. In this lesson we will see the inputs and utensils needed to make the best macarons plant based.

    1. In this lesson you will learn one of the techniques to make meringue based on plants: Aquafaba. By fermenting and cooking chickpeas we will be able to start our macarons.

    1. Another extraordinary transformation to elaborate our pieces, this time we start from potato protein. The curious world of plants offers us multiple options for this new pastry.

    1. Coloring and assembly: Natural dyes, dehydrated vegetables, corn, superfoods and more to achieve vibrant colors in our Macarons.

    1. Drying and Baking . We show you the right drying point and the correct techniques to bake our pieces.

    1. We arrive at the center of our macarons, Máximo teaches us how to make: whipped cream, chocolate ganache and creamy dulce de leche.

About this course

  • $38.00
  • 9 lessons
  • 1 hour of video content

Sofia Bruno and Máximo Cabrera

Learn with:

Passionate about alchemy since childhood in my Italian grandmother's kitchen. I took my first cooking course at the age of 13, in a neighborhood church and from then on I never stopped learning. Cook/pastry chef graduated from the Argentine Institute of Gastronomy, during my first years I dedicated myself to traditional cooking and pastry, I went through many cuisines and styles in these first 14 years of my career. I had the opportunity to work with chefs whom I deeply admire from the local sphere, I also did my experience in New Orleans in French restaurants and as a trainer in bakeries and pastry shops in Argentina. Currently focused on the plant based world, where technique and processes learned and applied from the "conventional" are fundamental for a professional, delicious and innovative vegetable cuisine. Co-creator of Planta, a 100% plant-based vegetable cuisine.

Sofia Bruno

Studio Teacher Crudo

Sofia Bruno and Máximo Cabrera

Learn with:

Chef, researcher and disseminator of Vegetable Based Cuisine. Latin American reference, he has studied and experienced the implications of our food choices on our health and that of our environment. Creator of the first plant based restaurants in Argentina, gastronomic advisor and trainer of new gastronomes, both cooks and diners.

Maximo Cabrera

Studio Curator Crudo

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