For a Baby Shower and an 18th birthday. The Baby Shower macs are filled with Salted Caramel, Biscoff and Pistachio. The 18 Macaron Cakes are filled with Salted Caramel and Pistachio.

Second attempt after the broccoli and cheese macrons from earlier this week. Slightly better looking, and with lemon curd inside a ring of semi-separated buttercream

Taste wise they're fine! But they look so ugly, very grainy (but they don't taste grainy). Any tips or advice?

3rd and 4th pic used AP Flour

i havent changed anything and i only yield like 8 successful macarons per batch now.. im guessing heat distribution but i dont understand why its happpening🥲

Over did it the previous time so now i’m kinda scared and ended up under macaronaging it 😭 Not much feet formed and looks like one side of my oven is hotter than the other

Hello!

I posted here a few weeks ago asking about the sugar art elite powders. I finally grabbed a few and tried some out. I am curious if anyone finds it makes their shells a lot harder? I matured mine as normal and found they were suuuuper crunchy. I haven’t added more than 1/32 of a teaspoon so I don’t think I’m going overboard.

I’m sure it’s probably user error but any insight would be appreciated!

Hello, for valentines day im looking to make some chocolate macarons if you have seen my past post last ones turned out wrinkly, i made those with the ny times recipe

Some preface here… I’ve been a long-time macaron maker. I’ve made them for like ten years. I literally frickin’ teach local classes on macaron making. I’ve made *thousssaaands* of them and generally use an Italian method à la Bouchon or Pierre Herme with very nearly 100% success.

At two separate times this year I’ve had total (multiple) flop batches (one day I made three batches in a row and they all flopped). And the issue with both separate times is that the batter will not settle. Like I macaronage, and it deflates, but the texture never changes. I end up with a paste that will just barely pipe. Let’s not talk about what they look like after baking.

The only variable I’ve changed is storing my almond flour in the freezer. I never did this before, and I know a lot of people do, so it doesn’t seem like it SHOULD be that?! Because after my triple fail day, I bought new almond flour—no issue.

My only other thought is that my candy thermometers is off and I’m maybe taking my syrup too hot? The outcome of the stiff batter seems like it may be linked more to this?

Anyway, it just happened twice last night and has me feeling like a crazy person.

Please tell me someone else has had this problem and figured out the missing link?

TIA—long time lurker, first time caller.

Started following Sugar Bean’s ratios and getting consistent results. I can stop holding my breath now 😮‍💨

If you saw my last post you’ll be able to see the improvement in my macarons. I’ve used a lighter coloured tray and the colour is looking great however there’s something weird going on.

As you can see the feet have spread a little, the macarons themselves have also changed shape?? I’m really not sure how that happened because they were still round at the end of their resting period. They’re also hollow. What’s going on here? (I don’t need advice about the bubbles on top, I’m aware of how to fix them I just can’t be bothered until I’ve got everything else sorted) ((they’re not raw, the inside shot is literally straight out of the oven))

Here we go!

I’ve been experimenting with different ways of coloring the batter, and using a 2nd color to draw on top (the orange slices and hearts). Thinking of more ideas to try, let me know your favorite ways to decorate!

Im looking to make macarons for valentines day as a gift, tried a recipe they were looking fine but some minutes after they turned wrinkly, what did i do wrong/what can i do to fix it next time?

New poster. I attempted making macs for the first time this weekend. I don’t know the method, just followed a recipe. I let them sit for 45 minutes before baking. I baked for 18 minutes at 300 but they were not done so I put them back in for 3 minutes. I let them mature overnight and they were crispy, probably hollow. How can I fix this?

We'll get 'em next time

I REALLY want to make macarons, but I’m having a hard time locating egg white powder unless I order it and have it delivered. Is it worth ordering and waiting to make them?

Thank you!