Happy Sunday everyone! I am excited to share my macaron recipe with you all today. (insta is seeing it tomorrow) But truly when making macarons, consistent macarons starts with a solid, reliable recipe. I already have tips for the technique on my page, so here’s the recipe I use to go along with that. I’d also love to know, how do your macarons turn out at home? What are the issues? What works well? Here’s my go-to macaron recipe: Ingredients • 100g aged egg whites (1–2 days old, room temp) • 100g granulated sugar • 105g almond flour (super fine, sifted) • 100g powdered sugar (sifted) • Gel food coloring (optional) Method 1. Sift almond flour and powdered sugar together twice. 2. Whip egg whites until foamy, then slowly rain in granulated sugar. 3. Whip to stiff, glossy peaks. 4. Fold dry ingredients into the meringue in thirds. 5. Macaronage until the batter flows like lava and ribbons settle in about 10–15 seconds. 6. Pipe onto a lined tray, tap firmly, and pop bubbles. 7. Rest until a skin forms and they’re dry to the touch. 8. Bake at 300°F (150°C) for 14–16 minutes. 9. Cool completely before filling. 10. Mature 24 hours in the fridge for the best texture. if you try it, I’d love to hear how it goes and your thoughts on my recipe!

Unpopular opinion but I actually love having extra sourdough discard, and here are my favorite ways to use it! 1. Rosemary Seeded Sourdough Discard Crackers (my favorite)Thin, crispy, salty, and packed with herby flavor. The discard adds subtle tang and incredible snap. Perfect with cheese boards. 2. Sourdough Discard Chocolate Zucchini BreadExtra moist with deep cocoa flavor. The acidity from the discard enhances the chocolate and keeps the crumb tender for days. 3. Sourdough Discard Scones, Flaky on the outside, soft inside. The discard adds complexity and makes them feel less sweet and more bakery-style. 4. Sourdough Discard Muffins Use it in blueberry, lemon poppy, or cinnamon streusel muffins. It gives a soft, plush texture and a slight tang that balances sweetness. 5. Sourdough Belgian Waffles Crispy, golden exterior with that signature deep grid and a subtle tartness. The discard helps create great structure and flavor depth. 6. Sourdough Discard Pastry CreamYes, it works! Whisk a small amount of discard into your milk before cooking. It adds a faint cultured note that makes fruit tarts and cream puffs taste more complex without overpowering sweetness. 7. Sourdough Discard Pancakes (or Sheet Pan Pancakes)Fluffy with crisp edges and that nostalgic diner flavor, but better. 8. Sourdough Discard Pizza DoughAdds chew, better browning, and a slightly tangy backbone that makes homemade pizza taste like it came from a wood-fired oven. 9. Sourdough Discard Banana BreadIntensifies the banana flavor and keeps the crumb soft and rich. 10. Sourdough Discard Savory Quick Bread (Cheddar + Chive)Perfect with soups. The tang cuts through the richness of cheese beautifully. I’d love to hear, do you make sourdough??