Hi all! Here are the results of the macaron recipe, and for context, I live in Utah and we’re at high elevation (6000 ft) so I tweaked the recipe. This is the first time doing this recipe and the Italian method so I definitely expect to tweak it more until it’s satisfied. - baked at 300f - quick rest until top shell hardened - Previously, I’ve only done French and Swiss so looking for the “sap/honey” consistency was new to me, and as I experimented with the batter, i now think it may be overmixed, so good to know for future attempts. - Shells are formed but they are a bit soft/weak and can crack if I push too hard, so it is also hollow Questions: - is my temperature appropriate for high elevation? Should I increase or decrease? - How long should I wait for the macarons to rest? - Can anyone help me pinpoint the correct consistency of the batter? Maybe a video? - Is my meringue too stiff? Did I overwhip? - Should I still bake at 320f even at high elevation? I’m definitely hopeful with this recipe, though. Just have to work out the kinks.

@Crystal Arvelo is it 32g or 30g of water?

Hey guys—how do you guys bake your macarons? I will probably need to invest in a full baking sheet pan. But if you have a large batch, how do you time it? My second one is a bit more brown because it was on the higher shelf cuz I tried to bake it all at once but on separate shelves. @Crystal Arvelo

Hello Everyone! A warm welcome to the first members of this group! While we get settled and start bringing this community to life, I’m offering my macaron ebook for free to members here. I’m looking for people to try it out and share their feedback with me. If you’d like to test the ebook, just leave a comment, and I’ll send it your way. Thank you so much for your support. it truly helps make my dreams a reality!

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