I walked into my cooking class this week knowing full well what I was up against. I was teaching the art, science… and frustration of making macarons. I knew the class would be divided. Half of my students would want to learn how to make these tricky little treats. The other half are here because they have attempted to make macarons and failed miserable. The pressure was on. The first thing I tell the group is that, no matter how much You Tube tutorials, Instagram posts or Tik Tok videos tout a “no-fail” macaron recipe, do not believe it. No such thing. The only way to make a “no fail” macaron is practice. With practice you will learn all the things that can sabotage macarons; your oven, the temperature and humidity outside, the way you fold the egg whites into the almond flour ingredients and how you pipe the batter onto a baking sheet. Having said that, if you’re willing to take a little time and don’t get flustered if the first batch or two don’t turn out perfectly, you may get as addicted to making macarons as I am! I’ve also included a delicious strawberry filling for your French delights.