So I admit it, I've been a little bit loony tunes on the whole macaron front recently because, well finally if I get this right, I don't have to keep paying Herme and Laduree for theirs, albeit the once in a blue moon foie gras number isn't too bad (seriously, in a macaron. Not bad.) If you go back enough, I've had a go a few times over the years, but not tried consistently starting from the very beginning with the Roux brothers recipe. Anyway I went to a Groupon course taught by On Bakery . We took the basic and advanced class which goes through the french meringue method and the swiss meringue method (I also took the choux class which is another story). The first thing you should probably know is that the teacher Loretta Liu is a bit loony tunes. Not an insult by any means. Normality is overrated. She is Singaporean and those traits are really, really present. Her english is fine, there is no "la"s at the end of sentences like in university and a...