Decided to fill these with a Cadbury Crème Egg filling that I made from scratch.

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 really hoping to advance to the next level to see the videos. I need all the help I can get. 😌 I did okay yesterday but today was another fail. No pic of failure lol.

I made these last Easter (2025)!

Hey yall! Im Ruby. I've been a baler for over 12 years. I specialize in custom decorated sugar cookies as well as nyc gourmet cookies. I have had my eye on trying macarons for a while. I've tried a couple recipes but I dont think I've found one that works for me yet. I have the filling down. Bit those pesky shells are troublesome. Here's hoping this group help!