Free recipes
Two Telegram channels with free dessert recipes
Meet online course!
2-week training with recipes that I use myself.
Are you interested? Click the button below
Are you interested? Click the button below
Desserts
Access to Telegram channels & PDFs with recipes for author's desserts
Recipe books
Four books with 102 author's recipes for macaron filling
Cakes recipes
About how to cook mousse and bento cakes
Recipe collections
A few 5-recipe collections of macaron fillings, ganaches, bisquits and mousses
Macaron shells
Recipe for macaron shells on french meringue
Macaron fillings
13 unique macaron filling recipes
Video lesson
Video lesson about how to cook macarons on French meringue
Video lesson about how to cook macarons on French meringue
(includes filling recipes)
(includes filling recipes)
FAQ
Some answers to the most often questions
Our recipes indicate white chocolate “Zephyr” Cacao Barry 34%.
If you have a different chocolate, therefore, change the weight of chocolate in the recipe.
For example, your chocolate is 30% cocoa butter
Formula:
34:30 (indicate the number of your % of chocolate) = 1.13 (coefficient)
1.13*242 (weight in the recipe for Zephyr Cacao Barry chocolate 34%) = 274 g
Therefore, we take 274 grams of chocolate with 30% cocoa butter content.
About me
Aesthetic and delicious macarons and desserts
My name is Natalie Mereacre, I’m a pastry chef based in Dublin. I create macarons with a unique taste, as well as mousse and sponge cakes with a beautiful minimalistic design.
About me
Aesthetic and delicious macarons and desserts
My name is Natalie Mereacre, I’m a pastry chef based in Dublin. I create macarons with a unique taste, as well as mousse and sponge cakes with a beautiful minimalistic design.
Contacts
We want to make friends with our clients, so we are happy to answer your questions.
Instagram: @nataliemereacre