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Photos from Behind the Scene
























The Process - Start to Finish

egg whites
First I separate my egg whites
measuring granulated sugar
I weigh all my ingredients, including granulated sugar


Sift dry ingredients
I sift the dry ingredients
Dry ingredients to the side
sifting ensures there are no lumps


wet ingredients
Next, I get everything ready to make the meringue
whipping egg whites
I use a hand mixer to whip up the egg whites


adding sugar
While mixing, I slowly add in sugar a little at a time
add gel color
I only need to add a little gel food coloring


mix in color
I make sure I get the color I want and if needed, I will add more color
add dry ingredients
I dump all the dry ingredients into the wet


folding in (macaronage)
Carefully, I fold in the dry ingredients
folding 2
It takes patience and experience to know how much to mix


folding 3
I want to reach ribbon or lava-like consistency
prep piping bag
Once I reach the proper consistency, I prep the batter by putting it in a piping bag


baking tray prep
I get my baking trays ready by putting parchment paper on them
piping
I do my best to ensure the circles I pipe are consistent in shape and size


piping 2
I make sure there is enough space between macarons so they don't touch
before banging trays
After all the macarons are piped, I bang the tray on the counter or bang the bottom of the tray to smooth out the macarons and get rid of any bubbles


after banging tray
This is what they look like after banging and before baking
go in oven
Now they're ready to go in the oven


in oven
I bake them at a specific temperature for a specific time and those temperatures/times vary oven to oven
out of oven
This is what they look like right after taking them out of the oven


prep filling
Here I am starting to make the filling. The filling for this batch is cake batter
mix filling
Using a hand mixer, I combine the butter with the dry ingredients in the filling


filling before sprinkles
This is what it looks like once I achieve the texture I want
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