I tried again tonight and I got those full shells!🤩 But war isnt over yet 🥲 please HELP! 🆘 my oven is a big problem right now: 1) I need to set dial to 180/190°C to achieve the 160°C as recipe suggests. Nonetheless it runs down to 150°C 2) GOLDING FEET and SHELLS! Even that I am currently working with the oven around 150°C they are baking too fast! At 7 min the shells are already set and done, wiggle test is perfect. But the dough may stick for some macs but mainly all others are getting golden feet! Furthermore, the shells browned little bit with second batch! 😭 I use a light pink batter, I used same setting for darker color and it was okay… 3) WRINKLES. This morning I tried again to make half single batch and all of my Macs wrinkled! The last batch tonight had same issue. I’ve noticed one thing: they both were oven drying under 100°C. May that be the reason? I’m really unsatisfied with my oven. Seems I need to wait until the temp hits the peak back, because I’ll work it open doors. Pleas, share some tips and ideas! 😭

Lots of practice (and eating 🤭) the last few month. Thanks to @Crystal Arvelo i archieved delicous macarons. I made rasberry, pistacchio, vanilla and chocolate ganache 🥰

Had anyone an idea why this is happening? When I bake in Teflon I have normal macarons with good feet. And when I bake on silicone they are lopsided. Even if I pipe the same batter on 2 different surfaces it is the case.

I tried making macarons for the first time with the groups recipe today! Unfortunately, I still ended up with slightly hollow shells, but I feel like I’m getting better since before I didn’t get any proper structure inside. I baked three batches, but I only have one aluminum tray, so I had to wait between rounds. I kept my piping bag covered with plastic, but honestly, I feel like the first batch turned out the best. For the second batch, I used a regular black tray, and they all wrinkled and cracked 😅 The last batch seemed even more hollow and very crispy, including the inside, so I’m wondering if I might have baked them a bit too long. Do you think they’ll feel less hollow once I fill them? Thank you!

So I wanted to try bake half recipe of the group because I was insecure of letting my batter waiting due to the fact I don’t have another tray. I had the brilliant idea of making half single recipe lol. I didn’t know how to measure half 1g of egg white powder so I gave it 1g. Meringue had 28g egg white + 28g for the batch. I added a spit of salt and tartar cream. My macarons wrinkled in the first minutes of the oven drying. 🥲 I know they look like toasted, my oven was pre heated 160°C as the recipe said, so it wasn’t hot. I just let them cook longer because I knew it was trouble already so I didn’t care much about them to be honest LOL but they look full inside, just shells absolutely ruined 🥲🥲🥲 Opinions please?