i think i found my new favorite combo..

Hi! New here! Here’s a little about my macaron journey! Macaron journey: started in 2023 → egg shortage → quit → tried again → another egg shortage (coincidence? I think not 😂) → tried again in 2024 and finally stuck with it. French → Swiss → now Italian, and I’m never going back. Excited to learn and share with you all! Here is a picture of my first batch ever and my first batch using the Italian method.

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.

WELCOME new members. I decided to extend the free macaron course till January 1st. This will be the absolute last day to get the recipe for free in hopes that you try it and share your wins and fails with me. Its also the best way for me to dissect your macarons so I can help you get a perfect full smooth macaron shell. When you share and stay active you will be given a lifetime access to get ganache and many professional filling recipes to take your macarons to another level. Im excited for you to try it out. The recipe is free, if you cannot access it in the classroom. Comment here and Ill fix that for you.