Hey everyone! I am new here and also new to making macarons. I plan on making my first attempt this weekend. I know I have to crawl before I walk but I’m super excited to learn how to make multi colored tops. I welcome any tips you guys have!

Normally I use, for example, 100 grams of egg whites and sugar, and then 120 grams of powdered sugar and almond flour. But this time I tried making everything the same weight, and now they didn’t turn out well. I had read somewhere that using the same weight for everything is better. What do you usually do? Do you have any tips?

ah so i cracked the code, AC needs to be on from here on out because my macarons turned out very fluffy-

Hi everyone My name is Diçou, 24 years old and I live in the Netherlands. I am so excited to join this community and to learn new things. I love baking macarons and always finding new ways to improve myself. I hope to share my first photo soon!

Today is my third times trying out crystal recipe. Everything still looking good. Full mac today but i still need to adjust my oven temp because it seem alittle hot in oven some are crack but still a good mac. When it too cold my macaron isnt as smooth.