as we all know, successful macarons are not easy to attain which makes me feel very accomplished to have been able to make these macarons (with an instructor)
there are three types of macarons:
French, Italian and Swiss.
Although the method for French macarons maybe simpler, they are very sensitive and hence require a lot of skill unlike Italian macarons. We had to follow precise measurements like 37g of egg white for these Italian macarons. Even then, some groups in the class didn’t manage to succeed.
these were made by the instructor