Title

—  A DIGITAL COURSE & EBOOK FOR HOME BAKERS

Feet that
never fail. Every batch.

A pastry chef's complete method for French macarons, the exact ratios, resting times and oven behaviour 

that turn cracked shells and missing feet into a 

technique you can repeat on command.

GET THE METHOD - ZAR 149

20

EBOOK PAGES

10

VIDEO LESSONS

4.9

RATED BY BAKERS

THE PROBLEM

Most bakers quit around batch 
three.

Not because macarons are impossible, because most recipes 

never explain why a batch fails, only how to make one that happens 

to work.

Cracked shells

Usually a batter or oven-temperature issue — not bad luck. We show you exactly which one it is.

No foot at all

The ruffled base that makes a macaron a macaron. It's a resting-time problem, and it's fixable in one session.

Hollow inside

Over-mixed or under-baked — two very different fixes that look identical from the outside. We teach you to tell them apart.

THE PROBLEM

Most bakers quit around batch 
three.

Not because macarons are impossible — because most recipes 

never explain why a batch fails, only how to make one that happens 

to work.

Cracked shells

Usually a batter or oven-temperature issue — not bad luck. We show you exactly which one it is.

No foot at all

The ruffled base that makes a macaron a macaron. It's a resting-time problem, and it's fixable in one session.

Hollow inside

Over-mixed or under-baked — two very different fixes that look identical from the outside. We teach you to tell them apart.

THE METHOD

Built the way a macaron is built.

Four things you'll master, one for every layer of the shell.

Title

01

The Science Behind Every Batch

Why shells crack, stay hollow, or grow no foot, and the meringue and macaronage chemistry that explains it, so you're fixing causes, not guessing.
Title

02

A Repeatable Master Recipe

The full French method, step by step, with the exact ratios and timing that make your results consistent, not a one-off lucky batch.
Title

03

How to Diagnose & Fix Failures

A complete troubleshooting system for cracked, hollow, or footless macarons, plus three signature filling flavours to bake with confidence.
Title

04

Maturing, Serving, & Storing

The finishing steps most recipes skip, how to mature and store your macarons for that true bakery-style texture, a day later.

WHAT’S INSIDE

One ebook. Everything you need.

Title

20-page ebook

Every recipe, ratio and troubleshooting chart, laid out for the kitchen counter.
Title

10 video lessons

Watch the macaronage test and the piping technique in real time.
Title

Failure diagnosis chart

Every recipe, ratio and troubleshooting chart, laid out for the kitchen counter.
Title

Flavour formula sheet

Filling combinations, scaled to any batch size.
Title

Lifetime access

Every future update to the ebook, free.
Title

Z.A

"I stopped chasing recipes and started teaching the why, the meringue chemistry, the resting science. That's the version of this 
that actually works."

— FOUNDER, ZIZI’S MACARONS

FROM BAKERS WHO'VE USED IT

★★★★★

Batch four was the first one with actual feet. The resting-time section alone was worth it.

 

— AMANTLE

★★★★★

I'd tried six recipes online. This is the first one that told me why the others weren't working.

 

— PRIYA

★★★★★

Now selling at my local market. The pricing worksheet paid for the course by itself.

 

— ZAHRA

★★★★★

Batch four was the first one with actual feet. The resting-time section alone was worth it.

 

— AMANTLE

★★★★★

I'd tried six recipes online. This is the first one that told me why the others weren't working.

 

— PRIYA

★★★★★

Now selling at my local market. The pricing worksheet paid for the course by itself.

 

— ZAHRA
The Macaron Method
The Macaron Method
The Macaron Method

The Macaron Method

R 149.00

(234 Reviews)
Product Description

Zizi's Macarons is a digital ebook and video course teaching home bakers how to make consistent, professional-quality French macarons — with a rise, foot and shell texture that hold up every single batch. Instead of another recipe that works "sometimes," it teaches the technique and science behind each stage (meringue, macaronage, resting, baking) so bakers can diagnose and fix their own failures, not just follow steps blindly.

Product Details
  • Brand: Zizi's Macarons
  • Format: Digital ebook (PDF) + video lessons
  • Length: 20 pages
  • Video content: 10 lessons
  • Structure: 8 Chapters 
  • Includes: Failure-diagnosis chart, flavour formula sheet (filling combinations), pricing worksheet for resale
  • Access: Instant download, lifetime access to future updates

QUESTIONS

Before you start

I'm a complete beginner, is this too advanced?

No, Chapter 01 assumes zero macaron experience and builds from the meringue up. Most students bake their first clean batch by the end of it.

Do I need special equipment?

A stand or hand mixer, a kitchen scale and a piping bag. Everything else is covered inside, including oven workarounds if yours runs hot or cold.

Is this a physical book or digital?

Fully digital, a downloadable PDF guide plus the video lessons, so you can have it open on your phone while you bake.

Can I contact you if I have another question?

Of course. Contact us at contact@zizismacarons.co.za, and we will be happy to assist you.
TERMS AND CONDITIONS
PRIVACY POLICY
RETURN & REFUND POLICY

Contact us

  • Gemsbok Street, Golf View

  • contact@zizismacarons.co.za

  • +27 774184725

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