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

With a single payment, access all the content for one year. Join with Mercado Pago in up to 3 installments without interest of $13.000. If you choose to make a bank transfer, contact us at [email protected] or send us a WhatsApp.

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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:

Apasionada de la alquimia desde la infancia en la cocina de mi abuela italiana. Tomé mi primer curso de cocina a los 13 años, en una iglesia de barrio y desde ahí nunca dejé de aprender. Cocinera/pastelera egresada del Instituto argentino de gastronomía, durante mis primeros años me dediqué a la cocina y pastelería tradicional, pasé por muchas cocinas y estilos en estos primeros 14 años de camino. Tuve la oportunidad de trabajar con cocineros a quienes admiro profundamente de la esfera local, también hice mi experiencia en Nueva Orleans en restaurantes franceses y como capacitadora en panaderías y pastelerías en Argentina. Actualmente enfocada en el mundo plant based, en donde la técnica y los procesos aprendidos y aplicados de lo “convencional” son fundamentales para una cocina vegetal profesional, deliciosa e innovadora. Co-creadora de Planta, cocina vegetal propuesta 100% a base de plantas.

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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