Before I push out this weeks macarons I wanted to show off last weeks. Happy with the look of half of them, but thankfully the flavors were all amazing. I struggled with the front left which is margarita. For the longest time it basically tasted like key lime. This time I made a reduction of tequila and triple sec so it was stronger. I also didn’t use any lime juice and instead used lime oil and dehydrated lime powder along with sea salt and wow… it was a margarita! It took so many try’s but finally! I did wedding cake, cookies n cream, pistachio with raspberry confit, peach, Ooey gooey butter cake (there is a small piece of yellow cake inside), chocolate chip cookie dough with edible cookie dough inside, Margarita, white chocolate ganache with salted caramel center and fruity pebbles. Improving every week and that’s what I’m most proud of.

Ok so I lowered the oven temp to 280F and they didn’t crack but still the bottom was brown and they are hallow. Going to try to lower to 270F this time

Thanks Crystal I loveeee this recipe! Its not too sweet which is what i didnt like about the french version. Now 🥴.. the meringue! I have the 5 qt kitchenaid with the regular 6 wire whisk. I checked throughout the process but it never came to a stiff peak. It remained glossy and after several whisk checks, it always tipped over slightly. After 25 mins I started second guessing and proceeded on to the macaronage stage. I bake one pan at a time. The first pan came out great. Perfect texture and full .. maybe 4-5 came out lopsided and extra feet. Every pan after was not stuck to the mat but wet inside. I have a regular samsung gas range and The oven drying worked well! Im definitely going to retry this. Any tips?

Can I see your oven 🤗😄? Just curious

Hello everyone , I’m new to this community. How exciting to see everyone’s beautiful macarons . So excited to be here and connect and learn . If you can please help me get to level 2 I would appreciate it so much . 🫶🏻🤍