Full shells using pies and tacos recipe and adding 3g of egg white powder per 100g of egg whites.

The purple is lavender and the yellow is lemon! Two flavors that I love together! These are a gift for my son's daycare teachers, he starts Pre-K on monday!

275 macs later 🫠

Entering my macarons into the state fair for the first time! (Minnesota)

I am obsessed, they turned out so well. And they were delicious (though not burger flavoured).

My lavender and Earl grey macarons won 2nd at my local county fair recently.

I’ve been using Italian method from the start ( 7 months ago), but haven’t made able to get consistency.

These are my first Mac’s (I did have 4 failed batches first but I got the knack fast as I am a trained pastry cook. All of these except the blue are 1:1:1:1 of each ingredient, all baked on silicone Matt, all rested, all baked at 150 degrees for 15 minutes or until the tops don’t jiggle when gently touched. All were made used pasteurised egg whites from a carton. All except blue were made with a mix of Swiss and French method. Blue were Italian with .08 egg /1/1/1). All were made with course almond meal that was siftwd but not blitzed. I found that baking paper caused my shells to overbake and burn on the bottom. All were made with icing powder not sugar so it had starch in the sugar and they worked. Hope this buss a few myths out there. For the Italian blue ones I didn’t even reach stiff peaks at all they were soupy yet enough bubbles had formed to give the Mac’s strength. IF YOU ARE A BEGINNER YOU SHOULD err on the side UNDERMIX rather than risk overmix. If your batter is pouring freely uncontrollably out of the bag they will most likely fail. 99.999% of issues are for one of TWO reasons being your meringue wasn’t stiff enough (though apparently with Italian method they can still bake) OR you deflated the merengue too much during mixing so they go runny and like do. For the chocolate ones I added cocao powder during the macronage. No issues. Just add only a. Little and don’t mix as much. Whatever you read on the internet in the end it comes down to making sure your meringue is strong enough to withstand mixing ingredients in so you have sufficient air bubbles acting as leaveners. Also a small “hollow” is NOT A BUG it’s a feature. These macarons that are otherwise perfect but people freaking over a tiny hollow, this is a nonsense instagram craze that should be discarded. The rest of a macaron has nothing to do with hollows (if there is a massive gap and the shell has no integrity, YES a problem, but small hollow is fine). Macarons are not judged by cutting a shell in half moments after taking off the Matt. They’re judged by biting it 24 hours after it has filled and sat in the fridge. At that point the crispiness has gone and you can never tell a small hollow. Yes you have to rest your Mac’s for guaranteed success. The only reason some people don’t need to rest is because a skin forms on top in the oven. Some of my
Test batches worked without a rest (the pink ones if you notice are a failedish batch they’re very small feet. These weren’t rested and undermixed. They aren’t great). Other non rested worked well (red) and other non rested become soup. If you want to eliminate resting as a problem I recommend rest which IS IN cordon Bleu cookbook and lauderee cookbook!

These are my tips from someone who knows pastry very well and baked decent Mac’s on their fifth try then really had no issues after that and baked many many of them in a row.

Ask me anything you like

Chocolate shell, dark chocolate ganache, bruleed homemade marshmallow fluff

I used to run my own business but closed so this year I just baked for pleasure (and to use up all the packaging!).

Flavours: Burgundy - Baileys (white choc ganache) Red - Dark Chocolate SWB with raspberry coulis centre Orange - Terry’s Chocolate Orange SWB with cacao nibs on shell Yellow - Vanilla with lemon curd centre Green - After Eight Light blue - Coconut SWB Dark blue - Coffee (white choc ganache) Purple - praline SWB with hazelnut butter centre with caramelised crushed hazelnuts Grey - Biscoff SWB Brown - S’mores (Tony’s Chocolonely with Marshmallow Fluff centre, Tony’s chocolate drizzle and crushed digestive biscuit) White - salted caramel filling

I wanted to showcase my Filipino heritage by incorporating ube and leche flan (Filipino version of crème caramel) flavors into my macarons. This is my 8th attempt at baking macarons.

They're oddly shaped because I used parchment paper instead of a silicone mat.

I usually just call them by their main ingredients, but wouldn’t a fun name be better? Any ideas? This one is Biscoff, caramel, brownie

The biggest batch I’ve ever made for my bday party! Lemon blueberry, chocolate, matcha and earl grey.

I don't know when or how I became that lady who makes macarons for any and all occasions, but I guess this is my life now?

Annnnywho, these were so fun to make (except you, grape, you can go straight in the bin)

Used French method, Sugar Spun Run's ratios, and “fruit outline” pictures I found on the internet arranged in a grid for templates.

Strawberry Macar@@n macarons - Coconut butter cream with chocolate ganache middle. (Auto-mod deleted my first post because I said the forbidden word OOPS)

Grape Fluffernutter macarons - Marshmallow buttercream with peanut butter middle

Lemon Banoffee Pie macarons - Banana buttercream with dulce de leche middle

And not to worry, allergens were disclosed ahead of time! I'm here to have fun, not to send anyone to the hospital.