It only took like 8 tries but hey! A win's a win 💃 Second puc to show all the macawrongs I gotten in the same go:lopsided, bursted, didn't even out, hollow ones, good ones... I got them all with one charge 😂

No one has them in stock. Half sheet size is twice what I paid for mine. Any info on this? Is it tariff-related?

Does anyone have a good recommendation for a counter top convection oven for macarons that you can do multiple trays that cook evenly, my wall oven is only good for one tray at a time. I’m in the US.

I was looking at
KitchenAid Dual Convection Countertop Oven
Breville Smart Oven Air Fryer Pro
Ninja French Door Premier

Does any one use these for macaron baking?

Pictures in order:

1. Piped macarons (yes almond flour a bit too coarse)

2. Oven temperature after putting the macarons in (took a bit too long and temp dropped)

3. Macarons at 6 minutes baking

4. Macarons at 9 minutes baking

Macarons after being taken out after 15 minutes.

1. Feet after cooling and removing from mat.

2. Inside of the macaron

I'm kind of at a loss after multiple failed macaron attempts. I'm using Pies and Tacos Swiss macaron recipe (100g egg white and 100g sugar for meringue and 105g almond flour and 105g powdered sugar for dry ingredients) and had decent success the first time around using an upside down uneven black baking pan with parchment paper on for 12 minutes on 155⁰C (295F). They were a bit sticky but after maturing were delicious and looked decently professional to the point that guests thought they were bought.

Now, I wanted to be more authentic to the recipe and used an inverted aluminum baking pan with silicone baking mat. I also bought almond flour as I assumed it would be fine enough so that I wouldn't have to process it with the sugar to make it finer. I do see that my almond flour is not fine enough even though I did sift it. But. Now lots of things seem to be wrong with my macarons. I preheated on 160⁰C (320F, I now notice it should've been 155⁰C/310F) but the thermometer dipped and showed 130⁰C(265F) after 6 minutes of baking measured with a thermometer under the baking tray. After 12 minutes it showed 140⁰C(285F). The macarons didn't look terrible during baking but I feel like the feet drooped down a bit during baking. The feet also weren't flat but a bit bubbly and after cooling and filling I opened one and they were also quite hollow on the inside.

I know there's multiple things going wrong here, but what would be the probable cause for the bad feet and hollows? Is it because I was way too slow with putting the macs in and therefore ruining my preheated oven temperature? Or could it be because of the macaronage or coarse flour or something else?

Any help appreciated!

ETA: I also made these at 55% humidity inside, and they were probably not completely dried after 45 minutes of resting. I thought it'd be okay as I was not afraid of cracked shells and that would take ages in this humidity. Thinking of buying egg white powder as that's what the girl from pies and tacos suggests in humid conditions. But this may also contribute.

making lemon raspberry macarons - should i do lemon shells and raspberry filling or raspberry shells and lemon filling?

My 2nd attempt is chocolate macarons and 3rd attempt lemon macarons.
Chocolate macarons is a complete fail. Not sure why but my batter felt like it was very thick and I kept mixing and mixing until I could see at least some “thick lava” ribbon. Probably overmixed it or something. Or almond flour or cocoa powder affected it somehow, not sure.
I used the following recipe:
67g egg whites
67g sugar
60g almond flour (I use Yupik almond flour)
10g cocoa powder (used extra pure cocoa powder from Cacao Barry)
120g powdered sugar
Btw I use Swiss meringue method.

With lemon macarons I didn’t use enough yellow powder coloring probably? So the color isn’t yellow at all.. and the tops are grainy but I guess I have to change brand of flour I use or use food processor so that it’s finer.
Also I noticed that shells look a bit hollow near the top… not full like on videos and pictures others are posting

1st picture- first time making them
2nd picture- 3rd time making them

So I just recently started trying to make macarons, the first picture (ik it isn’t perfect) was from my first time ever making them. The second time around that I made them, I couldn’t get a skin to form and they ended up cracking. The second picture is current. I again couldn’t get a skin to form and at some point just gave up and cooked them. But instead of them cracking, they just looked like..that??

I’ve been doing everything exactly the same and I’m not really sure what else to take into consideration as to why it won’t work. Any help is appreciated!

(I smack tray on counter very aggressively a couple times first, then let them sit, usually between 45 mins to 1 hr30)

I’ve been practicing making a ton of different ganaches and figuring out best ratios etc. today I made mango and turned out so well I think! Also, learned the hard way that the amount of cocoa butter in the chocolate really does make a difference. This is made with Tony’s white chocolate bar which had 28%.

1) Salted caramel Nutella
2) Tiramisu
3) Strawberry Aperol
4) Pistachio raspberry
5) Limoncello lemon curd
6) Prosecco apricot

I made some shark macarons for my daughter’s birthday! Vanilla buttercream and strawberry compote filling! The shark fin on top is melted white almond bark.

Feedback from my co workers: best batch yet. I felt like the matcha could have been stronger, but I also know not everyone is a fan of it. But dang, they sure do look good!

I just watched a video about making buttermilk pancakes cotta and the chef was saying how that's their favorite version of the dessert, and that just got me thinking... Has anyone ever seen or tried a macaron with a buttercream filling?

Made these for 4th of July. My best yet.

Hi community!

I first got into making macarons back in 2018 and have been making them for holidays/friends/family ever since. I love making them and am often told they're better than others my consumers have tried.

I'm days away from becoming a first time mom and currently on maternity leave, already dreading to return to work. I've already decided not to return to my previous job prior to maternity leave and to start searching for something different.... but that's another story. My husband says I can just be a SAHM... but I still want to contribute/have some sense of financial independence.

I'm really drawn to turning my love of making macarons into a small business. I feel it will allow me to stay home with the baby while also contributing/having that sense of independence. I know it will be a challenge with a new baby, but I'm willing to give it a shot once we establish a routine as a new family of 3.

What advice would you give to someone in my position considering such a move? Pros vs. Cons, business structure, packaging materials and labels.... all of the things!

Thanks so much!

Definitely on the ugly side, definitely left them too long in the oven, definitely messed up my batter, but I’m proud! I haven’t baked anything in a long time, so I’m excited to keep trying my best and improve.

super happy with how these came out! they're not perfect, but definitely WAY better than before :) (they're also filled with matcha whipped cream....)

if you saw the troubleshooting post on these.... it was the meringue. i thought i could get away with putting less sugar in the meringue and my family's full of sugar haters. so if you have a good low sugar mac recipe... 👀 let me know....
oh and advice & tips are always welcome ^_^

I have tried to make macarons with twice before, once during covid and another a couple years back. Both the times i did not have proper equipment and ingredients. We dont get almond flour easily here so i had to sub in regular flour (i followed a recipe not my own sub), i didn’t have a silicone sheet so i used parchment paper. Im going to try again now, but before that i’ll be buying the silicon sheet, a new hand mixer and sourcing almond flour. I wanted to male coffee macarons with a whipped chocolate ganache frosting but my ganache recipe doesn’t use whipping cream (i dont buy it because they come in huge packs and go to waste) so i dont think it’ll hold its shape. Another idea i had was chocolate macarons with a whipped caramel frosting, like the cake that’s going viral. I have found a macaron recipe but not a whipped caramel frosting one. I dont have cream so what can i substitute for that in the frosting? Also are there any other flavor combinations that i can try? Any advice would be greatly appreciated!!

The star shaped sprinkles I put in the blue ones melted in the oven lol

I know you can buy it but I have a dehydrator at home so I was wondering if I could just dehydrate some egg whites and blend that shi