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

​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 made these last Easter (2025)!

This clip is from my TikTok account, documenting my journey of learning French macarons from scratch… not perfect yet, but improving every batch. Consistency is the goal. 👩🏻‍🍳✨

Who here has plans to open a bakery soon or in the future. Just curious.