Plz Help🙏.... So 3 batches but 3rd doesn't count since I forgot (adhd) they were in the oven🫤 Both 1 & 2 are full, very happy about that! Batch 1 has feet (baked @ 320°F) but really grainy (think I poured the syrup in too fast). How is everyone here pouring the syrup inro the meringue without getting a crusty/crystalled sugar rim around the inside of the mixing bowl? So frustrating... The 2nd batch (@ 310°F, better), no feet and cracked. I think I may have over whipped the batter that time. Still both taste delicious! I do need help getting my shells nice n smooth with feet. Any help/suggestions would be greatly appreciated! Ty in advance 💐

Hi! I'm new here and haven't tried this recipe yet but I'm very intrigued with this method. have baked Macarons before but usually turn out hollow or too browned. Looking forward to give this recipe a try and to learn sometips n tricks along the way! Also curious as to how these are stored in larger quantities??? I see so many postes for freezers filled with unfilled Macarons....but how to stop them from cracking or crumbling???