Fresh out the oven. Just launched.
with Richard Hawke
Course and Support in English
30+ Full HD pre-recorded video lessons
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No eggs. No dairy. No gelatine.
Natural colorants only.
11 Vegan Macarons3 Petit Fours
Educational Materials & Activities
Join us and
with Richard Hawke.
Join us and learn how to make
delicious plant-based macarons
with Richard Hawke:
is here to help you learn the secrets of the perfect vegan macaron in the comfort of your kitchen.
Your new pastry journey starts with understanding the role of ingredients - classic vs plant-based.
You will learn to replace classic pastry ingredients like eggs, dairy and gelatine with plant-based options,
equipments and tools used, how to use natural colorants,
basic recipes and techniques.
Chef Richard will teach you step-by-step how to create the perfect plant-based macarons
with 11 different delicious garnishes.
The inspiration section is designed to take you to the next level,
presenting gorgeous signature 3 petit-four creations ("one bite" desserts) with macaron base,
to inspire you to use your own creativity and imagination
and incorporate vegan macaron in different pastry products.
We trust you will enjoy your new learning experience with us
and will take your pastry skills to the next level!
In this course we learn to create 11 Vegan Macarons with different fillings + 3 Signature one-bite macaron based creations.
Everything created with 100% plant-based ingredients, eggless, no dairy, no gelatine and using natural colorants.
The course is structured in 7 modules, each module with step by step video lessons and instructions.
Module 1: Basic Recipes & Techniques
How to replace classic egg whites and create your own vegan whites;
You will have access to the list of ingredients and our recommendations to obtain the best results.
Module 2: Vegan Macaron Shell
Learn to obtain beautiful colours by using 100% plant-based colorants.
STEP BY STEP INSTRUCTIONS
PDF RECIPES OF CLASSIC & VEGAN MACARON
All recipes made from plant-based ingredients, no eggs, no dairy, no gelatine.
Module 3: Critical Points & Troubleshooting
In this module you will learn:
of the ingredients used in creating vegan macarons;
Classic meringue vs vegan meringue;
How to use natural colorants and obtain beautiful colours;
Equipment used (tips and tricks on ovens, trays, silicon mats);
Critical points & trouble shooting: what could go wrong and how to fix it;
baking, assembly and storing tips and tricks.
STEP BY STEP INSTRUCTIONS
Module 4: Macaron Garnishes
Module 5: Inspiration Macaron Monica
In this module Chef Richard Hawke challenges you to use your creativity and imagination to create macaron based modern pastries. The Macaron Monica is a perfect example of a delicious and fabulous one-bite dessert that will impress your clients, family and friends: macaron base, passionfruit mylk ganache, whipped passionfruit coulis and decoration.
Module 6: Inspiration Vanilla Raspberry Petit Four
In this module you will learn to create The Vanilla Raspberry Macaron - a stunning signature petit-four created by Chef Richard Hawke with a pink macaron base, raspberry coulis, vanilla ganache aerienne and chocolate decoration.
Module 7: Inspiration Hazelnut Galaxie Petit Four
In the last module of this course you will learn to create the Hazelnut Galaxie Petit Four, using a cocoa macaron base, delicious hazelnut ganache, decorated with chocolate ganache aerienne using Chef Richard's signature piping.
STEP BY STEP INSTRUCTIONS
Course recommended for:
Pastry Chefs, Chefs & Bakers
who want to develop their pastry skills and knowledge and prove them with a Training Certificate.
Digital Course Player
PDF Repice Book & Materials
Printable PDF Materials
Full HD Pre-Recorded Video Lessons
Your Pastry Journey
Choose your course and
Course Player & Start Learning
Get yourTraining Certificate
Author of the Book "ADAPT | A Unique Pastry Concept", published by ICEP PUBLISHING, 2021
2016 - Present: Pastry Consultant & Instructor for renowned School and Clients:
Schools: ICEP HOTEL SCHOOL (Bucharest, Romania), INBP (Rouen, France), Atelier by Australis (Sydney, Australia), Cordon Bleu (London, UK), Bishulim Culinary School (Tel Aviv, Israel).
Clients: Natacha Pacal (Bratislava, Slovakia), Rose Léon (Casablanca, Marocco), The Cake (Kiev, Ukraine).
2012-2016: International Teacher for ÉCOLE NATIONALE SUPÉRIEURE DE LA PÂTISSERIE (ENSP), ALAIN DUCASSE EDUCATION, FRANCE
only € 198* /
*Offer available for limited time only!
Enrol and get instant access.
You will get:
PDF Printable E-Book;
Over 30+ Full HD pre-recorded video lessons (total 190 min of recording);
11 vegan macarons recipes;
Macaron Inspiration: 3 beautiful macaron based "one-bite" creations to impress;
Audio, Text + Support in English;
Access to Pastry World Community.
Digital Training Certificate.
Frequently Asked Questions
About Course Concept
You will be able to access your Course Player immediately and start your learning according to your course plan.
Step 1: Register for the course;
Step 2: Go to My Courses: https://online.icephotelschool.com/my-courses
Step 3: Access your course and start your learning experience!
The platform can be accessed from PC, Laptop, Tablet or Mobile phone, although for the best user experience we recommend to use a big screen device.
PC, Laptop, Tablet or Smartphone with good internet connection
For a proper user experience without interruptions, we recommend viewing the Video Lessons on your PC, laptop or tablet. You will need also a good internet connection.
The more time you invest, the better results you will have! We look forward seeing your results on the Pastry World Community App!
Enrolment. Payment. Invoicing.
You can make payment online with your credit card.
You will receive instant booking confirmation and your spot will be secured.
We use 3D Secure Online Payment Processors - STRIPE, with PCI Level 1 certification. This is the most stringent level of certification available in the payments industry.
You can use MasterCard, Visa, Maestro or American Express.
Payment can be processed in your local currency.
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If you wish to make payment via bank transfer, please follow the below instructions:
Company Name: ICEP INTERNATIONAL SRL
*All transfer fees shall be paid by Sender.
After making payment, send us an email to [email protected] with the following information:
Name of the Participant and Email Address to create and give access to Student Account.
If you need Company Invoice, kindly send us the below information:
Name of Company
Registration or VIES Number (for EU Companies)
Important: Please be aware that Invoices are issued automatically with the information you Insert when you complete the BILLING INFORMATION Section and cannot be manually edited after.
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However, as it is a digital product, once you have started your course, it is not possible to cancel the enrolment and receive any refunds.