About me
Aesthetic and delicious macarons,
sponge and mousse cakes.
sponge and mousse cakes.
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,
sponge and mousse cakes.
sponge and mousse cakes.
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.
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
Free recipes
Two Telegram channels with free dessert recipes
Desserts
Access to Telegram channels
with recipes for author's desserts
with recipes for author's desserts
Recipe books
Four books with 102 author's recipes
for macaron filling
for macaron filling
Cake recipe books
About how to cook mousse and sponge 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.
Contacts
We want to make friends with our clients, so we are happy to answer your questions.
Instagram: @nataliemereacre