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!

Hi all! I’m new here. I have just made my 27th batch of macarons and still not perfect. I think I have my temp figured out, i have figured out that the silicone mats work better than the parchment paper for me, I have figured out that making a paste with half the egg white and then making a meringue with the rest seems to work best as well, and I had figured out that i need to place a cookie sheet above and below my tray of Mac’s while cooking in my oven to avoid browning on either side. Some of mine are nearly perfect, but they are consistently inconsistent! I have determined that the oven drying does not work for me. I’m in Mississippi and not sure if it’s too humid or what but the tops rise and then collapse while cooling leaving me with bottomless and hollow shells. Cooking has always been so natural for me. I have never not been able to cook something and the fact that I have made so many batches and still not gotten it is incredibly frustrating. I think I’m stuck in a few areas and need any advice I can get. I for a bit was thinking the Italian method of meringue seems to be working the best for me, but then today I had two failed batches where neither produced any feet. Should I go back to the French method? I have such trouble really determining if the merengue is ready or not. I can’t go by glossy, it’s glossy for the longest time. Then the drying aspect. I can dry for 15 minutes one day and they turn out pretty good and then the next day i do 15 and fail. I have done this with basically every time through an hour. Also, so many people have these high cloud like piped Mac’s before baking, mine though feel look like a cloud for about 3 seconds and then seems to fall a bit. I have tried to under mix slightly to keep more of a full cloud but nothing seems to make a difference. Maturing in the fridge often help mine a lot, but I have never gotten shiny shells either. Attached for attention is a recent tray of some I made for one of my children’s school parties and some of those same ones after piping. Appreciate any advice!

Hello everyone! I joined a little while ago and just getting started! So many great tips and tricks, inspiration and ideas, I cannot wait!! I’ve tried about 10+ batches so far and 3 have been successful! Italian for the win so far, and mixer macronage! I was so scared but they turned out PERFECT! Can’t wait to see what this group has to offer!

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.