Hi Everyone, If you’ve ever struggled with hollow shells, cracked tops, or "feet" that just won't behave, it usually comes down to two critical stages: the Meringue and the Macaronage. I am officially opening my two newest Micro-Masterclasses designed to help you master the science behind these temperamental treats. Each class is only $20 and is packed with all the science you need to start understanding the WHY and not just the HOW when baking Macarons. Class 1. All Things Meringue We’re stripping away the guesswork. I’ll show you exactly how to achieve a stable, stiff-peak Swiss meringue that acts as the perfect foundation for your shells. No more collapsed batter! Class 2. Mastering Macaronage The fold is where the magic (or the mess) happens. I’m teaching you how to spot the "lava flow" stage with total confidence so you never over-mix or under-mix a batch again. Ready to level up your bake? Space is limited so I'm offering first dibs to my Profitable Baker Skool Community. I will open to the public April 4 Sign up here: https://rondavu-macaron-classes.base44.app, a recording will be available if you cant make the live event. Hope to see you in class! Tracy Zenobia Owner of RonDaVu Bakery and The Profitable Baker Skool Community

Take this quiz and see where you level up! Be sure to come back to the "Community" and post your results in THIS thread! (PS-No Pressure. This is just for FUN while I finish up the 1st Module Content.) https://profitablebakerintroquiz.netlify.app/

Do you lick the bowl? 1 for Yes, 2 for NO I'm a professional (liar).

anyone have some great cookie recepie that you want to share fell free to coment it below

How long do you preheat your oven before you bake? Comment 1, 2 or 3 below. 1 = just until the oven dings its ready. 2= until an oven thermometer inside the oven reaches temp 3= at least 1-2 hours.