Tip #1

We get asked all the time if we teach classes and as much as I would like to, our little glass kitchen is maxed out. But, since it is the baking season and many people would like to make something special for their friends and family for the holidays, I will share some tips!

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Tip #1
The tip, it's important! For a very long time when I started making macarons, I was using a tip that was too large and often my macarons were hollow. I started using a #802 tip, which is what we use in the bakery as well, and have had much better results. When piping, be sure to hold your bag at a 90 degree angle and squeeze from the bottom of the bag. Stay tuned for more macaron making tips!

xo, Liz