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This Baker Has Mastered The Art Of Decorative Macarons And Here Are 27 Of The Best Ones

Kim Delia from Bern, Switzerland, has turned macarons into art. And she’s not even a pastry chef or a baker. At least, not in a professional kind of way.

Delia is a florist who now works in a textile shop. The 26-year-old loves to ride her motorbike and yodels in a band (it’s a form of singing which involves repeated and rapid changes of pitch between the low-pitch chest register (or “chest voice”) and the high-pitch head register or falsetto). If that’s not enough, Delia is also an actor in a theater association.

How she finds the time to make these gorgeous decorative macarons is beyond me, but I’m very glad she does. Just look at them!

More info: Instagram

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Image credits: kims_bachstuebli

Delia started baking two years ago. “I made my first cake ever just for fun,” she told Bored Panda. “It looked pretty good but was horrible to eat! So I made another one. And another one. And another one… Eventually, I was making 2-3 cakes a week after work. That was too much, so I stopped taking orders.”

Macarons came into Delia’s life in January 2019. Even though it’s been nearly one and a half years, she remains humble: “I’m still learning,” Delia said.

“I like macarons because they are a challenge! I don’t have the ultimate recipe, so the end result is a surprise every time. I usually don’t know if they will come out good or not.”

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Image credits: kims_bachstuebli

Macarons also fascinate Delia because they can come in so many different ways and tastes. “I belong to a baking group and other members are always exchanging [photos] of their cracked macarons with sad emojis. One time, when mine got cracks as well, I decided to make ‘geode macs’ out of them and show it to the group. Now, others are also making them! When life gives you lemons…”

And that’s how Delia’s decorative macarons were born. However, she does believe that taste comes before “art” when talking about macarons. That being said, she thinks her ‘special’ macarons would not taste that good because they are just macaron shells and fondant. “That’s the only way they stay like this. So I can’t say the taste is the most important thing when I’m making them. But when I’m going for ‘normal’ macarons, then taste definitely comes first.”

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