Get the Recipe
Considering how prefect the macarons came out, it seems like a good class. She includes some macaron-making tips, such as banging the trays with the piped-out batter to get rid of the air bubbles and letting the batter dry out before putting the trays into the oven. I did neither of these things when I made my first batch of slightly malformed macarons, which explains a lot.
L'Atelier de Chefs
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.