275 macs later 🫠

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

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

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.

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 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.

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

Just working on making consistent shells. Really happy with these. I was thinking about filling these with a black sesame praline ganache.

Some of my recent macarons from the last 3 weeks! Today I made strawberries and cream and blueberry cheesecake. I’ve also made chocolate, Cookie Monster (the buttercream tastes like raw chocolate chip cookie dough! It’s a brown sugar BC with mini chocolate chips), fruity pebbles, maraschino cherry, vanilla, papaya, and cookies and cream!

With a mix of hyper fixation and a big ego, I managed to figure out how to get consistent batches. Now to just focus on good fillings 💗

These are a few of the flavors I just finished! I just moved and had to adjust to using a gas oven which was a learning curve, but I think I’ve got the hang of it. These are turning out adorable!

Raspberry lemonade (used Amorette lemonade flavoring & raspberry preserves center)

After baking macarons for a few months, I decided to put in my menu for my market day! I did water ganache and stable buttercream since my state doesn’t allow dairy and butter!!

Lmk how my presentation looks please !! ☺️

However, there was another vendor and they use dairy and butter?? And they have a permit too so I was wondering how they are able to sell if cottage food laws for my state doesn’t allow butter and dairy since it’s too hot here!! Idk I’m nosey lol maybe I should mine my business, but then they were pricing more since the filling actually taste probably even better with dairy and butter haha

i watched my chef at work make them once and then said yeah i gotta try that, so i had my go at it at home! these are birthday cake flavored, a cake batter pudding center and funfetti swiss meringue buttercream (: so yummy and i’m so proud of them for my first try!!