Anyone have any macaron filling ideas? Ive made strawberry cheesecake and peach buttercream so far!!

I took a little break from baking this month because I’ve been so busy, but I finally got around to making heart shaped macarons, the tops are still a little bit wrinkly, but I feel like my batter consistency was still good— I’m wondering if it’s because I took so long to clean up the heart shapes that I ruined the film on top of the macarons that creates the shell. I did also bake two pans at once and I did make sure they were dry in the oven before putting them both in six minutes at a time and then rotating the pans top to bottom, though I have also seen people saying to bake on a light silver pan instead of a dark one, and I’m curious as to knowing if that’s a real factor in baking

May I ask that How to make pistachio filling ???

HELLO EVERYONE. For everyone interested in testing the recipe and give me feedback. Please let me know here. Ill give you instant access to it.

Hey, I still don't have a recipe from this course, but I would like to share with you my attempts with macaroons. I've already had 3 attempts, I've tested 3 recipes and each time I got different ones. The first time, in my opinion, the batter was too thick and I left the macaroons to dry for too short, which caused them to crack. The second time I corrected this mistake and they came out better, but unfortunately they were empty inside. The third time they came out even worse because the foot was completely spilled and deformed but the top became nice. I also noticed that I should reduce the temperature by 10 degrees, but I had an oven at 150 degrees. They are always hallow inside. Please help!