Hello everyone! I’m new to making macarons. My first batch was a mess. I forgot to add the sugar. After that they have all been slightly hollow at the top.

Hello! My name is Tracey. I’m from the midwest and found my love of macaron at a patisserie downtown Chicago about 20 years ago. I tried making them from a recipe once and of course, knowing nothing about nothing, they were a giant flop. But I kept thinking about them so my husband and I did a cooking class at Sur La Table and I finally learned to make them. I did french meringue for the longest time but this past summer started doing Swiss meringue. I made macaron for my daughter’s wedding and they were lovely. I tried doing Italian meringue this weekend and what a disaster! I joined this group to perfect my recipe, get ideas, and talk shop with fellow macaron bakers. Also, one of my daughters opened a bakery and I would love to bake some for her shop. Thank you for welcoming me here!

Hello! I’m new here and want to learn all things macarons. I am a seasoned baker but have always been intimidated to make macarons for some reason. Looking for all the best tips, supply list and flavor combos! Also, looking for a nut feee version for my family. (We learned the hard way about the almond flour!)

If I make a batch of batter but don’t have room to pipe it all at once, should I put it in fridge until one batch is baked and have an available piping mat?

Hello! I just leveled up and got the recipe. It says to bring sugar to 118C and then start whisking the egg whites. So this means the hot sugar syrup is being mixed into the eggs without whipping them first? I’ve wasted so many eggs trying to get Italian meringue to turn out that I just want to be sure I’m doing it right. Thanks!