I’m working on getting consistent, bakery-level macarons and I care a lot about ratios, technique, and repeatable results. I’ve been learning through trial, notes, and adjustments, and I’m here to learn from people who take the process seriously. Looking forward to reading, learning, and refining my method.

So I am dying for the recipe. Ive only used French meringue and always macronage by hand. I really want to achieve consistent results because I feel like they're all over the place. Sometimes they crack, sometimes hollow, and sometimes perfect.

Valentines Day flavors and colors are my favorite!

Hello! I’m planning on making lavender macarons to go on a cake that I’m making for my 18th but what would give me the best flavor? Extract or tea?

Full macs= a full heart!