I mainly teach the French Meringue method.  We all want quick-and-easy these days, and in my opinion, if you can master this method, it’s the quickest and easiest way to beautiful macarons.  Although I have added other recipe methods for you too.

I've made a mini eBook for you to download with all the recipes for macarons and their fillings. 

One of the most loved flavours in macarons is the salted caramel filling.  In the notes that follow, I will teach you how to make a true salted caramel base, including the method for heating sugar to a high temperature without causing crystallisation.

Once you’ve learned how to make a caramel, you will also know how to make a sugar syrup without having it crystallise.  If you decide to try your hand at the Italian meringue method which uses this technique for making macarons, you'll find that I’ve added a recipe to try.  You'll be armed with all my tips and the classic techniques to get each step right. You can find these notes under the Salted Caramel recipe.