[sockmonkey]

I am a baker and used to teach classes on how to make macarons. Your instructions are great, but I would add just a couple of small hints.

Thanks for the hints/tips. I especially like the one about making a ring with a cookie cutter dipped in flour.

As for butter, Plugra is the only European style butter in stores here. Is it okay for Italian buttercream?

I love watching baking trends..For awhile it was cupcakes, then macarons, wonder what's next..

Once again, thanks for your macaron tips.

[Grammy]

You are most welcome! Dipping the cutter in flour is just so much faster and easier than tracing those suckers!

Plugra is what I use when I want a butter treat at home. It would be great for the icing. At the shop where I taught, we had a contract with Kerrygold, so that is what I usually used there.

I think the new trend is baking is Ombre cakes...... a gradual shading from dark to light. Kind of a pain to do as you have to keep changing the color. Not hard, just more work than is necessary. 8-)