Macaron Shells Blueprint
Stop Guessing. Start Mastering Macarons.
Learn the Italian method, chocolate shells and nut shells + 6 weeks of optional guided baking, where I review your bakes at every stage and show you exactly where things go wrong.
$167 $127
Special price until 1 November · we start baking together on 2 November
It’s a small group, so I can give every baker real attention.
🔒 30-day money-back guarantee — if it doesn't work for you, email me within 30 days for a full refund.
Instant access · Lifetime access
You followed the recipe. So why didn't the macarons work?
You weighed every gram.
You rested the trays.
You followed the recipe exactly.
And still — cracked tops, hollow centres, flat feet, or shells that looked nothing like the ones in the recipe.
Because a recipe can tell you what to do. It can't tell you what to look for.
Your humidity, ingredients, meringue, macaronage and oven all affect what happens in your kitchen.
That's why the same recipe can work beautifully for one baker and fall apart for another.
I Don't Teach Macarons as Just Another Recipe
I didn't always make macarons like this.
I lost more trays than I can count — to heat, humidity, ovens that lied to me and kitchens where a recipe that worked yesterday suddenly didn't.
Eventually, I stopped looking for another recipe and started looking at the variables.
So I trained in French pastry at École Ducasse, completing The Art of French Pastry through KICA, and then tested what I learned across four kitchens in three countries — from humid coastal heat to Nairobi's high-altitude air.
Every move taught me the same lesson:
A recipe can give you a starting point. It can't bake the macarons for you.
So I built a method around understanding what is actually happening in the bowl, on the tray and inside the oven.
That's what I'm teaching you inside the Blueprint.
You're not doing this alone
Stuck on a batch? Send me photos of your shells and we'll diagnose them together, one variable at a time. That's what a recipe can't do: help you read your macarons.
Bake With Me for 6 Weeks
When I did my French pastry training, the recipes weren’t what made me better.
It was the assignments. We photographed each stage of our work and sent it in, and the pastry chefs told us exactly what looked good and what to change. The deadlines got me practising instead of postponing. The feedback showed me what I couldn’t see on my own.
If you’re like me, you don’t need another course sitting in your library. You need a reason to finally practise, and someone who can help you understand what to improve.
So for my first guided group, I’m bringing that same experience to macarons.
How the 6 Weeks Work (2 November – 14 December)
📅 One suggested assignment a week — 5 in total, across the Italian method, chocolate shells and nut shells (pistachio and hazelnut).
📸 Bake and photograph each stage and your finished shells, then send them to me.
💬 Personal feedback from me on your actual results: what looks good, what to adjust and what to try next.
🔁 Retry and resend. Not happy with a batch? Apply the feedback and send me your new results. One week is kept for catching up and retries.
👩🍳 A private Telegram group to ask questions and share progress with the other bakers.
Busy week? Skip an assignment, no pressure. The schedule is there to keep you going, not to stress you. And if you’d rather learn on your own, the full Blueprint is yours either way.
This is my first guided group, and it’s a small one, so I can give every baker real attention.
🔒 30-day money-back guarantee — if it doesn't work for you, email me within 30 days for a full refund.
Instant access · Lifetime access
Trained in French Pastry. Tested in Real Kitchens. KICA · École Ducasse · ENSP
I completed "The Art of French Pastry" — the certification of the International Pastry Academy (KICA) in partnership with École Ducasse – ENSP in France — trained by Chef Luc Debove, Meilleur Ouvrier de France, and Chef Oleksandr Trofimenkov.
The macarons shown here were evaluated as part of that training and received feedback including “very clean texture,” “beautiful, good job,” and “very professional macaron.”
Learn by Watching — Not Guessing
🥚 Module 1: The Italian Meringue Shell Method
1) Your Toolkit & Ingredients
The tools you need, smart alternatives and upgrades that improve your batches, plus which ingredients matter and which substitutes to avoid.
2) Preparation and Almond Paste Base
The prep work that separates hobby bakers from professionals. Sifting, weighing to the gram, building the almond base paste — and the small habits that make every batch consistent.
3) Italian Meringue & Macaronage
The heart of macaron making. The exact sugar syrup temperature, the meringue's perfect peak, and the macaronage feel — taught with close-ups so you actually see what "ready" looks like.
4) Piping, Baking & Assembling
Perfect shells start with a steady piping hand and end with the right oven cycle. Plus how to assemble macarons that look as gorgeous as they taste.
🍫 Module 2: Chocolate Shells
Two methods. Two recipes. Altitude-aware.
📺 Intro: Why chocolate shells are different
📺 1) Cocoa Chocolate Shells -The cleaner, more forgiving method. Adjustments to ratios, resting, and temperature that cocoa needs.
📺 2) Cocoa + Melted Chocolate Shells - The French chef technique. Richer, less sweet, trickier — but reliable once you know the variables.
📄 2 Recipe PDFs (altitude variations)
🥜 Module 3 (NEW) — Pistachio & Hazelnut Shells
Two nuts. One method. No oily batches.
📺 Intro: Preparing nuts; converting pistachios and hazelnuts into macaron-compatible flour; addressing oily batches.
The method works for any nut: walnut, pecan, cashew, macadamia and more. I show pistachio and hazelnut, and you can use the same approach with the nut you love.
📺 1) Pistachio Shells - The ratios and adjustments for pistachio shells with real flavour and real feet.
📺 2) Hazelnut Shells - How to get smooth tops and a toasty flavour without greasy, cracked shells.
📄 Nut Prep PDF (drying, grinding & nut percentages)
+3 BONUSES INCLUDED:
🛠️ Macaron Troubleshooting Guide Fixes for the most common shell problems — cracked, hollow, no feet, lopsided, wrinkled, sticking — with exact causes and step-by-step fixes. Save on your phone for every bake day.
🛠️ Hollow Shells Decoder Toolkit
❤️ Personal 1-on-1 Support Stuck on a batch? Send me a photo and I'll help you get there. Included for your first month after joining. Joining the guided group? You get the 6 weeks plus one extra month of support.
By the end of the Blueprint, you'll be able to:
Read your meringue and batter by eye, not just by the recipe
Know why a batch went hollow, cracked or flat, and what to change
Adapt the method to your own oven, kitchen and climate
Make chocolate and nut shells, not just classic ones
Bake nut shells without oily, soft batches
Ready to stop guessing?
🔒 30-day money-back guarantee — if it doesn't work for you, email me within 30 days for a full refund.
Instant access · Lifetime access
These Macarons Were Made With the Method You’ll Learn
Every macaron here was made using the same Italian-meringue method taught inside the Blueprint — across humid coastal heat, high-altitude air and everything in between.
The same method is about to be in your kitchen.
This Is For You If…
1) You've tried recipe after recipe. You've followed instructions to the letter. And still — cracked tops, hollow shells, flat feet. You're ready to stop guessing and start reading variables.
2) You don't want supermarket macarons. You want the smooth tops, perfect feet, and clean ruffled edges you see in French patisseries — made in your own kitchen.
3) Macarons have always felt out of reach — too technical, too finicky, too easy to ruin. You need step-by-step guidance that demystifies every variable.
4) You’re already baking for friends and family — and people are starting to ask if they can buy them.
Inside the Macaron Shells Blueprint
Module 1: The Italian Meringue Shell Method (5 lessons)
Module 2: Chocolate Shells (3 lessons + 2 recipe PDFs)
Module 3: Pistachio & Hazelnut Shells (3 lessons + nut prep PDF)
Bonus 1: Macaron Troubleshooting Guide
Bonus 2: Hollow Shells Decoder Toolkit
Bonus 3: Personal 1-on-1 Shell Feedback
Plus every future module, free. The Blueprint keeps growing.
Optional Add-Ons
The Oven Decoder
Your oven is one variable. The Blueprint teaches you the shell system; the Oven Decoder helps you understand what your oven is actually doing. Get the Oven Decoder for $7 instead of $11 when you join the Blueprint.
Macaron Fillings Collection
Stable fillings tested across humid, hot and fridge-cold kitchens: dark chocolate ganache · milk chocolate ganache · white chocolate ganache · salted caramel · milk chocolate with caramel · NEW: hazelnut ganache · nut crunchy layer. A growing collection: every new edition lands in your inbox, free.
$17 instead of $27 when you add it after checkout.
EVERYTHING YOU GET
One complete system for mastering macaron shells
Everything you need to make them, understand them and troubleshoot them — plus everything I add in the future.
Module 1 - Italian Meringue Macaron Shells
$97 valueModule 2 - Chocolate Shells
$87 value3 video lessons + 2 recipe PDFs
Two methods — including a French pastry-school technique rarely taught outside professional training.
Module 3 – Pistachio & Hazelnut Shells — $87 value
1 prep lesson + PDF + 2 video lessons
Make shells from nuts beyond almonds, without the oily, greasy batches.
🎁 Macaron Troubleshooting Guide - Every common failure + exact fixes
$37 value🎁 Hollow Shells Decoder Toolkit - Visual chart + decision tree + testing worksheets
$47 value🎁 Personal 1-on-1 Feedback - Includes 6 weeks of guided baking plus one extra month of personal support.
Priceless
♡ YOU'RE NOT JUST BUYING WHAT EXISTS TODAY
Every future module & update
New techniques, new lessons and future additions.
FREE. FOREVER.
Priceless
$355+ in training & resources
Plus personal feedback, every future module and — when you join by 1 November — your place in the 6-week guided group.
$167 $127
Special price until 1 November · we start baking together on 2 November
🔒 30-day money-back guarantee — if it doesn't work for you, email me within 30 days for a full refund.
Instant access · Lifetime access
Join Before 1 November
Three reasons to join now, not later:
The special price. $127 instead of $167, only until 1 November.
Six weeks of baking together. Weekly assignments and personal feedback on your bakes, starting 2 November, for bakers who join before the deadline.
You lock in every future update, free. Module 4 and everything after it, included at no extra cost.
I won't promise you'll never have another tricky batch. I will promise you'll finally understand why — and the day you pull out a perfect tray, you'll know exactly how to do it again. That's the feeling I want for you.
— Ivalina
Frequently Asked Questions
Yes. I developed and tested this method across different kitchens, from humid coastal climates to Nairobi's high altitude. You'll learn to understand the variables affecting your macarons and how to adjust the method to your own environment. And if you get stuck during your support period, you can send me photos of your bakes for personal feedback.
Yes. The course assumes no prior macaron experience. We start with basic ingredient and tool selection, then build up to the technique. If you can weigh ingredients accurately and follow step-by-step video instructions, you can make macarons.
No. You get the complete Macaron Shells Blueprint with lifetime access either way. If you join by 1 November 2026, you'll also be eligible for the six-week guided group, with weekly assignments, personal feedback on your bakes and a private Telegram group. Participation is optional.
That’s fine. Taking part is optional, and one week is kept for catching up and retries. Skip what you need to and join back in whenever you’re ready.
The Macaron Shells Blueprint focuses on mastering the shells — the most technical part of macaron making. Fillings are available separately through my Macaron Fillings Collection, featuring seven stable fillings, including chocolate ganache, salted caramel, hazelnut ganache and a nut crunchy layer. You can add it after checkout for $17 instead of $27.
You're covered by a 30-day money-back guarantee. If you're not satisfied with the course, email me within 30 days of purchase to request a full refund, in accordance with the refund policy. And if you get stuck while baking during your support period, you can also send me photos of your shells for personal feedback.
Soon, someone will bite into a macaron you made, look up, and ask: "You made these?"
That moment — the disbelief on their face, the quiet pride in yours — is what this is really about. Not just perfect shells. Knowing your hands can.
🔒 30-day money-back guarantee — if it doesn't work for you, email me within 30 days for a full refund.
Instant access · Lifetime access
Privacy & Refund Policy · Contact: ivalina@mybakinglab.com
© 2026 Nomadiva LTD · My Baking Lab. All rights reserved.