​I’m currently recording and editing a comprehensive macaron course designed specifically for my visual learners and I’ve decided to release the whole thing for FREE. ​No charge for the recipes. No charge for the how-to videos. All I ask in return is that we keep this community thriving! I want you to continue showing up for your fellow bakers, sharing your big wins, and fails. Can't wait for you guys to see it.

I know this sounds crazy but real I have been using Italian meringue for really long time and all the time I was getting a lot of lopsided macarons Yesterday I tried French meringue and all of them are perfect. I don’t know what was the problem but sometimes you gotta change the method

I tried my new convectional oven and all of them are lopsided what can be the reason ?

Hi everybody I bought this oven to bake my macarons. My home oven is not good. Do you have any experience with this oven? For example in her recipe it says bake at 320F but this is convection oven so what is the temperature difference?

Hi there I am trying to master making macarons but I am having some difficulty with meringue Is this a good stiff peak? I used italian meringue