My question is, I’m seeing all these yummie flavors, some are liquid, some oil and some emulsion. Can someone(s) advise on which are good to use and which to avoid and why? Thank you!

Today I am pleased with my macrons, followed Crystals recipe, did a rush job in filling so needs a little more care but the shells were full and flavorful. I made a wild strawberry French buttercream for the filling, they are yummie. Now need to work on the asthetics a little. My shells are a little rough and not as smooth as I see other people, I do not sift the flour I used fine or extra fine.. should I be sifting, suggestions?

New here! Love making macarons but wanted to get them perfect and learn some new flavors! I just recently finished these chocolate Macs filled with a whipped chocolate ganache and a strawberry jam in the center.

Well I’m on batch four. I followed advice I had gotten here. Much appreciated. However, I still don’t have those beautiful macarons. This batch was less chewy which made me happy but still kind of flat. I put my oven temp to 310, oven door open slightly for 5 minutes, cooked for 18. In reading back over the instruction I realized I did not wipe everything with vinegar these last three batches only the very first one. Would not wiping with vinegar cause some of my issues?

Today’s batch was not bad, shells were a tiny bit hollow on some not all. Not real chewy like I’d been having. And they were not flat. This time I baked at 305 for 17 minutes. I left on counter 5 minutes to form a skin. Then popped in the oven. I followed Crystals instructions thru the meringue using the mixer, after that I folded the flour powder sugar in 1/2 then 1/2 I folded and checked to see how it flowed off the spatula, once like sap or a ribbon I put in piping bag.