Master the art of French pastry making.

“Friends, it was stressful. STRESSFUL. [...] I started whipping the egg whites WAYYYYY too early as I was making the chamomile simple syrup to add to the whites for the meringue. They seemed broken, yet I pressed on. [...] Now, to fill the piping bag… AAAAAAAAAAARGH. WTF. *apron smeared with dough* [...] Guys, when I say I felt like I was failing the entire time, I mean it. [...] BUT, the second that first batch came out with proper feet and looked like the shells from the bakeries… I did a happy dance.”

“Silly of me, really. I have lots of experience with egg whites, and when I read the recipe, I was surprised at how simple the batter is. Still, those delicate french pastries are known to be fiddly? delicate? temperamental? and really gave me the heebie geebies. But it turned out my fears were unfounded. On my first try a few of them turned out (out of a possible 24) and though they looked a bit mashed up, they tasted quite good! [...] Now the tricky/messy part: getting the light, airy, sticky mixture safely into a pastry bag without slopping it all over the counter.”