They look good on the outside, but on the inside they tell a different story a nightmare for many.

Hi, my name is Gus. I specialize in making viennoiserie and puff pastry, and I’m currently perfecting my macarons I think I’ve struggled more with macarons than I did when I first started making croissants, lol. I think I might be the only man in this community, and a big thank you to Crystal Arvelo for accepting me into the group.

Some of mine using the Italian method. I can wait to unlock level 2 however to see how I can improve these even more still!

Today is my third times trying out crystal recipe. Everything still looking good. Full mac today but i still need to adjust my oven temp because it seem alittle hot in oven some are crack but still a good mac. When it too cold my macaron isnt as smooth.