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Colorful Macarons Masterclass
407 members • Free
11 contributions to Colorful Macarons Masterclass
11d •
Over baked?
first time with crystals recipe I thought they looked great, when I did the wiggle test at 17 minutes they weren’t done so left them in 2 minutes more and I think it was too much They’re hard and brittle but I thought looks wise they were great because my last couple tries with another recipe they’d spread and sink 🙃 will they get any better after they mature?
2 likes • 10d
The feet spread horizontally, it might be due to thick batter, I think you need to do some more folds in the macaronage. Also over drying the shells might cause this. After maturing they will be less brittle and more soft, 24-48 hrs. They look great.
10d •
Macarons Tips
I found that the following points improve the results: No drying before baking. Pre-dry in the oven with no fan at 90 °C (194 °F) for 3 minutes. Dry in the oven with no fan at 120 °C (245 °F) for 2 minutes. Bake with no fan at 140 °C (285 °F) for 14 minutes. Open the oven door, switch the oven off, and leave the tray for 2 minutes. Take the macarons out of the oven and leave them on the tray until completely cool, then remove them. Do not try to remove them before they cool down completely. I would like to hear your opinion and your experience.
1 like • 10d
@Daniela Bednarova Do you use these same steps? Which method?
2 likes • 10d
@Karen Jeffers I think it does not but you can use google translate. We are mainly talking about oven temp and drying time and method
0 likes • 10d
@Manuela Cerutti I tuoi macaron hanno un aspetto eccellente. Quali ingredienti usi, in grammi, per il metodo russo?
26d •
Macarons
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.
1 like • 13d
In my opinion, you stopped a bit early during macaronage. You can see the tops aren’t fully flattened due to a thick batter. Try a few more folds next time.
1 like • 13d
@Vi Nguyen If you cannot reach a level of batter falling like lava (video attached) after macaronage for a while, this means: Your dry ingredients are too high. You whipped to extremely stiff peaks. Your almond flour might contain skin. What ratios are you using?
21d •
Good looking but hollow
Can i get help? These are my Macarons, i always get hollow shells even after maturation.
1 like • 14d
@Karen Jeffers when i put a sheet on top they under cooked.
1 like • 13d
@Karen Jeffers kindly update me when you try it.
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@hazem-hashem-6406
Love Macaron, nature, travelling, scuba diving and offroading.
Active 9d ago
Joined Jan 3, 2026