01/10/2026
❗️There’s a reason I spent so much time testing this method before teaching it
When you work with macarons regularly, you quickly realise that a recipe is only one part of the process.
You need to know what a good meringue looks like, how the batter should behave, what changes when you switch products, and how to work out what went wrong when a batch doesn’t behave as expected.
That’s the part I wanted to put into this lesson.
I’ve taken everything I learned during my testing and organised it into a method you can actually understand and use in your own kitchen 👩‍🍳
Because I don’t want you to simply copy what I do.
I want you to understand what you’re looking at when you make your own macarons 🤍
đź’ˇThe Albumin Macaron Lesson is now available.
Comment ALBUMIN and I’ll send you all the details.
The first 20 people will receive a special launch offer 👇
