Hi there!  Yeah, I disappeared again.. I guess I didn't have much to talk about... I mean Twitter and Facebook and Instagram have all but killed my blogging buzz...  I'm on there much more than I should be but eh.. whatever. A few months ago, I decided to finally take a class from Albany Cooking School [Facebook Link]. They offer a lot of classes (and are currently relocating ... but also shooting ONLINE classes so that's pretty awesome) and I settled on the Macaron making class with Melanie from O'Malley's Oven.  I was not disappointed. I had a super great time and learned a lot... and immediately ran home and made some by myself... and by immediately, I mean about a week later because .. work. It went pretty well! Except, I threw sugar all over the inside of my bowl while making the Italian meringue

but they piped out nice and pretty

and they tried to bake off two trays at a time..  not recommended.

But some of them came out pretty great! So, now here we are, obsessed with making these fiddly little things. I've made quite a few batches and played around with ratios and methods (there are three different ways to make these) and for as much as I enjoyed the Italian method, I've decided that the French method is the way to go for me at least for now. I mean, it would be super fun to flavor the sugar syrup, which, I actually did when I make coffee macarons. However, they came out hollow af. When I tried the French Method, they came out much better.. but maybe it wasn't the method.. maybe it was just practice. I also did some math and reworked the ratios to an amount that I liked.. it's not really my recipe.. it's really this one. with different amounts. I also made some KILLER Lemon macarons that I will post in a separate post becuase I posted the pics on Imgur and got all kinds of requests for the recipe.