Stamped macaron with liquid nitrogen

Have you ever tried the famous French macarons? Can you imagine them with shapes? Since at Vakuum y Nitroschool we are constantly innovating with new techniques and tecnologies, we focus on macarons and what seemed impossible… we shaped the immutable. We tell you more in this videro where we show this new technique developed by Martín Lippo and his team Adrian Monik y Albert Morro together with the collaboration of the Academy of Pastry Arts Malaysia, Wei Loon Tan, Lawrence Bobo, Chong Ko Wai y Niklesh Sharma.

Do you want to know what is needed and how to cook with liquid nitrogen? We have face-to-face and online courses on our websites. Discover new techniques and innovations in cryogenic cooking with exclusive recipes by chef Martín Lippo.