The Art of Piping Strawberry Macarons

In this behind-the-scenes moment, I’m piping one of my favourite flavours — strawberry macarons. I aim for a deep, fruity punch in every bite, using a strawberry-forward buttercream that’s rich and silky smooth. Once piped, I stack the shells to rest for 48 hours — a key step that transforms them into the soft, chewy macarons that make all the effort worth it. From the delicate feet to the perfect texture, it’s all about patience and precision. Watch the full video and follow along as these little beauties come together!

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