Curious to know if everyone prefers solid color and designed macs. When making them for yourself or your immediate family do you tend to make them as pretty as you would if they were being sold or go simple? I definitely prefer them pretty as they just seem to be more fun to eat that way.

THE BASICS ARE LIVE! Listen up, Macaron Rebels <-- You'll know what this is in the video. The wait is over. The core How-To Video is officially live in the classroom. If you’ve been waiting to see the No wait Italian Method. It’s time to stop scrolling and start watching. What’s Dropping Next: We are just getting started. Over the next few weeks, I’m adding even more heat to this course: - The "Bake With Me" Session: A full, unedited look at the process so you can match my pace. and... 🏆 THE MACARON REBEL CHALLENGE To celebrate the launch, we’re doing a challenge. I want to see your results, but more importantly, I want to see your growth. The Prize: 2 Winners $50 Amazon Gift Card to put toward your bakery investment stock up on your Albumin, a new thermometer, or that 11-wire whisk. How to Enter: 1. Watch the new "How-To" videos. 2. Record your bake (show me that meringue and macaronage Stage!). 3. Post a photo of your shells in the community and tell us: What happened to your meringue? (Show me you’re learning to work backwards!). Go watch the video and let's get those trays in the oven. This challenge starts now! We will announce the winner on April 29, 2026 - Deadline to Post: April 21, 2026 at Midnight EST. - Winner Announced: April 29, 2026 during a special Community Live session. LINK TO COURSE

Hi there! Today I baked a couple batches of Macs and all were hollow to different degrees. Ill add pictures because id like to know from your experiences, how much can a hollow actually fill after maturing? I know that #1 will, but I'm not sure about the others.

Made 6 batches Sunday… all are beautiful and turned out pretty good. Very minimal cracking on top when I opted for air drying instead of the oven drying. Breaks my heart because I was really hoping oven drying would work for me. Mississippi weather I think may just be too humid for it?? I also baked at 295 for 23 minutes. Still some tweaking there I’m sure as well. I think I’m at the point of just keeping on practicing. Continuing to get better at the macaronage process, piping technique, and sizing. Feel like I still have so much to learn, but Crystals recipe has been incredibly helpful to me turning a corner in my macarons turning out. So thankful! My office, my husbands office and my kids and neighbors all will get to enjoy these tomorrow. 🥰