FRENCH MACARONS
& MERINGUE CAKES
We are delighted to invite you to an intensive pastry class in English
dedicated to macarons and meringue based cakes
with Pastry Chef Coordinator Georgiana Furdui.
Class Date: 3-4 July 2025
Type of course: 100% Hands-On/practical
Duration: 2 days x 6 hours (total 12 hours) + lunch break
Location: ICEP Pastry School, Bucharest, Romania
Level: Beginner/Medium
Who can attend?
This course is specially created for those who want to improve and develop their working technique to prepare a perfect macaron and meringue based cakes.
Although there are many recipes on the internet, macarons are one of the most delicate and stubborn desserts, not at all easy to make, the little “secrets” in their making make the difference.
The course is 100% practical/hands-on, each student making their own products.
You will learn:
In this course you will learn the secrets of preparing a perfect macaron,
Pavlova and other meringue based cakes:
- How to make 4 different types of meringues and their best pastry application: French, Swiss. Italian meringues + 100% vegan meringue;
- How to prepare the perfect almond flour for macarons;
- How to prepare the macaron batter for successful macarons consistently;
- How to choose the right ingredients and utensils (depending on the conditions in your kitchen);
- How to prepare the most delicious and stable fillings: fruit ganaches, chocolate based ganaches, fruit coulis, pralines, etc.
- How to bake macarons and achieve the desired results;
- How to make Pavlova and Meringue Cake;
- How to create different meringue decorations;
- How to store and package products.
Products created:
1. Passion Fruit Macaron
2. Vegan Macaron 100%
3. Pistachio and Raspberry Macaron
4. Coconut and strawberry Macaron
5. Salted caramel and apricot Macaron
6. Blackberry Macaron
7. Macaron Tiramisu
8. Dark chocolate and almond praline Macaron
9. Macarons Ispahan inspired by Pierre Herme
10. Meringue Cake
11. Pavlova
12. Meringue decorations.
French Macarons & Meringue Cakes | 2 Days Hands-On Pastry Class [English]
Registration procedure:
For this course it is necessary to make a reservation and pay the course participation fee in advance.
Places are reserved and confirmed in the order of payment confirmations received. Registration confirmation is made after payment of the participation fee.
Please reserve your desired place in advance.
To make a reservation, select the desired number of places and click ADD TO CART, then follow the check-out steps.
You can choose to make payment online with debit/credit card or via bank transfer.
After completing the reservation, if successful, you will receive a Booking Confirmation email.
For payment via Bank Transfer:
ICEP HOTEL SCHOOL [ICEP INTERNATIONAL SRL]
IBAN: RO84BTRL04101202D26205XX Payment reference: Booking number or "Mousse Cakes Course + Participant name"
After making the payment via bank transfer, send us by email to office@icephotelschool.com:
proof of payment + booking number or
participant's name & participant's phone number.
The participation fee for this course includes:
- Participation in the course;
- Premium ingredients used during the course to make the desserts;
- Printed recipe booklet;
- Cake box: 1 box with the desserts prepared during the course;
- Participation diploma.
*Please note that we can confirm your participation after we receive full payment confirmation of participation fee.
*In case of no-show on the reserved date, the participation fee is not refundable.
Georgiana Furdui
Since Summer 2018, Georgiana has joined the ICEP HOTEL SCHOOL team as an accredited pastry trainer, then as Pastry Chef Coordinator, thus fulfilling a dream: to share her pastry knowledge and experience.
Georgiana trained alongside world-class Pastry Chefs such as Antonio Bachour, Amaury Guichon, Nina Tarasova, Gregory Doyen, Richard Hawke, Toni Rodriguez, Ksenia Penkina and more.
At SIRHA Lyon - one of the most important events addressed to the Horeca sector, she works alongside Chef Richard Hawke at demonstrations.
In 2024, Georgiana is honored with the Best Pastry Chef Instructor Award - 1st Place by Chefi de Romania.
In 2025, Georgiana becomes Brand Ambassador for French Company - Prova Gourmet.
Course Schedule
8.30: Registration and welcome coffee
9.00 - 12.00: Pastry Class
12.00 - 12.30: Lunch break
12.30 - 15.30: Pastry Class
Please arrive at the appointed hour, so you have time to go through registration process and change your clothes.
Bring with you a white chef's jacket, long trousers/pants and comfortable shoes (closed).
Please be aware that in our lab the temperature is around 20°C and dress accordingly.
Location of class: ICEP Bucharest, Gramont Street No 38. The Pastry Lab is located on the 5th floor of our office building Gramont Center - see the location on the map below.
CONTACT US:
For more information we are at your disposal:
Tel. 0040-773-797-075
E-mail:office@icephotelschool.com
Address: Gramont Street 38, Sector 4, Bucharest,
ZIP: 040182, ROMANIA
Looking forward to meet you!
With love,
MAGIC TEAM
