My Macaron Journey: Patience, Persistence, and Sweet Success

The path to macaron mastery has been a winding one for me. Back in 2019, I dreamed of creating these delicate French confections alongside my decorated cookies, but quickly discovered that macarons demand a level of patience I simply didn't possess.

To be honest, I didn't even have the patience for decorated cookies until I hit my 30s. With macarons, I tried batch after batch before throwing in the towel. I'd watch other bakers perfect these finicky treats and think, "Maybe someday they'll come to me."

As I built out my teaching kitchen in 2021, I knew macaron classes were something I wanted to offer whether taught by me or someone else. By 2023, I decided to take a different approach. Rather than continue struggling through this journey alone, I sought out an expert to share her wisdom in our kitchen. Megan Neuberger from Rustic Roots Baking graciously stepped in to teach our first macaron class, introducing us to the traditional French method with her characteristic enthusiasm and expertise. Her class was a wonderful starting point for our macaron journey.

Following this class, I realized that to offer consistent classes myself, I would need to be the lead teacher and fully commit to mastering the process. While we often feature guest bakers and chefs, to have classes available consistently I have to teach them myself—though I wasn't entirely sure I had the time or patience for it yet. The art of macarons, after all, demands not just skill but also an intimate understanding of your specific environment and oven.

The real breakthrough came with the 2024 January/February issue of Cook's Illustrated and their "Magnificent Macarons" article. Something finally clicked. They taught the Italian meringue method, which sent me down a research rabbit hole. The Italian style makes perfect sense - the protein structure of the meringue is more stable, resulting in significantly higher success rates. While the skill is considered more techiniqual it is worth the learning curve and I found that it actually addressed a lot of issues that I found in the classroom.

My education continued as I worked alongside my friend and fellow baker, Nikki Smith of East Fork Baking. We shared our disaster stories and celebrated our wins. We learned when to pray to the macaron gods and ultimately I discovered the few crucial techniques that, when practiced consistently, produce high-quality macaron shells.

This is exactly why I built a teaching kitchen in the first place - to learn together from one another. There's something magical about creating a space where we can share our culinary triumphs and failures, where expertise isn't hoarded but passed on. Every time I teach or learn alongside another chef, baker or student, I'm reminded that our kitchen wisdom grows exponentially when shared. The teaching kitchen has become a hub for community learning, where the collective experience helps each of us grow faster than we could alone.

In the end, it still comes down to patience - something I've never excelled at. But when I commit to the process, I know it will yield amazing results. The journey has taught me that some skills are worth waiting for, and sometimes the sweetest rewards come to those who persevere.

Italian Macarons Made by Dani

Join My Macaron Class!

I'm excited to announce that almost a year and half into this journey, I'll be offering an in-person Italian Macaron class on May 3rd! I'll be sharing all the lessons I've learned throughout my journey and helping others work through the art of creating perfect Italian macarons. Come join me to discover the techniques and tricks that can help you master these beautiful French delicacies.

-Dani