Week two selling at my friends Pilates studio went better. I offered mini samples and that seemed to really help. This weeks flavors were Blueberry Açaí with Lemon Curd, Pina Colada Buttercream with Mango Curd, Vanilla Bean, Pineapple Dole Whip White Chocolate Ganache, Key Lime Pie that had a key lime curd in the middle, Reese’s Pieces, Blood Orange Buttercream, Espresso, and Cake Batter. The Reese’s Pieces I was most proud of. Chocolate Shell with a peanut butter buttercream that had malted milk inside that really gave it that candy bar taste. In the center I added a milk chocolate ganache and some crushed Reese’s Pieces. Need to get more consistent with my sizes and my decorations. Super proud of them though and I’ve gotten my first custom order from these!! 🫶🏻🥹 So thankful for this community and @Crystal Arvelo

Hello, everyone I’m new to this community. I’m a full time homemaker . I bake cakes, pies , cheesecakes and sugar cookies . Macarons is one item that I’m still trying to perfect . I’ll have one good batch and several terrible batches. I’m still learning what the best temp for macarons with my oven . I’ve considered purchasing a counter electric oven to see if that can help . I’m so desperate to get my macarons full and perfect. This is my last time I had a good batch and it was 6 months ago . I’m excited to be apart of this community. I’m excited to try the recipe and see if that can give me the confidence I need to perfect these macarons .

Hello everyone , I’m new to this community. How exciting to see everyone’s beautiful macarons . So excited to be here and connect and learn . If you can please help me get to level 2 I would appreciate it so much . 🫶🏻🤍

Some parts of the course was in drafts. This was my mistake. I have made it public now for viewing. Sorry for that guys. Also adding a few more things to it this week. How's everyone's macaron baking journey so far. We are nearing our first macaron challenge. Where two winners will win a 50 dollar amazon gift card for sharing your macaron wins or fail. Can't wait to see more! Let's keep connecting. You guys are awesome!

THE BASICS ARE LIVE! Listen up, Macaron Rebels <-- You'll know what this is in the video. The wait is over. The core How-To Video is officially live in the classroom. If you’ve been waiting to see the No wait Italian Method. It’s time to stop scrolling and start watching. What’s Dropping Next: We are just getting started. Over the next few weeks, I’m adding even more heat to this course: - The "Bake With Me" Session: A full, unedited look at the process so you can match my pace. and... 🏆 THE MACARON REBEL CHALLENGE To celebrate the launch, we’re doing a challenge. I want to see your results, but more importantly, I want to see your growth. The Prize: 2 Winners $50 Amazon Gift Card to put toward your bakery investment stock up on your Albumin, a new thermometer, or that 11-wire whisk. How to Enter: 1. Watch the new "How-To" videos. 2. Record your bake (show me that meringue and macaronage Stage!). 3. Post a photo of your shells in the community and tell us: What happened to your meringue? (Show me you’re learning to work backwards!). Go watch the video and let's get those trays in the oven. This challenge starts now! We will announce the winner on April 29, 2026 - Deadline to Post: April 21, 2026 at Midnight EST. - Winner Announced: April 29, 2026 during a special Community Live session. LINK TO COURSE