Luckily this lady is just a pastry chef and not building death rays

The base Macaron is in itself a very technical task, and they're notorious for being difficult to bake. Lots of things can go wrong: your merengue can be the wrong texture, the merengue can refuse to foam up at all from trace oils in the bowl, the ingredients love to misbehave if they're not measured precisely, a shell can refuse to form or dry cracked, the oven can have weird drafts that make the cookies sag, your flavor ingredients can mess up the recipe, you can break the shell trying to release them from the tray, and so on. It's almost stupid hard to get consistently viable macarons, and these people practice a lot to get to this point.

Not to be deterred from the already difficult task of creating good macarons, these people are making experimental flavors, irregular shapes, complex designs, even handpainting designs with foodsafe watercolors. Sometimes for free.

I'm glad this kind of technical skill and dedication is put towards delicious cookies, because if these people were into making bioweapons or something instead, we'd all be so fucked

Why am I getting gender envy from a plastic horse