Very flat but I believe I overmixed. Also, when taking off the mat some pulled off and had some crystallization.

Okay this is my fifth time trying macaroons but my first time using your recipe. And I'm not going to lie your recipe intrigued me because it only uses the mixer but also dumping raw egg whites into my meringue was a crazy thought. The first tray almost perfect! Slightly lopsided on the back side of the tray that was like deepest in my oven. So I decided for the second batch to rotate the tray halfway through. And as soon as I rotated the tray and set it back down every one of them cracked 😭 I also have a convection oven and I forgot to turn my fan off. Overall I'm super happy. And the fact that I can do the macronage with my mixer is crazy!!

If my batter was running out of the piping tip did I over mix?

Hey everyone! I am new here and also new to making macarons. I plan on making my first attempt this weekend. I know I have to crawl before I walk but I’m super excited to learn how to make multi colored tops. I welcome any tips you guys have!

Normally I use, for example, 100 grams of egg whites and sugar, and then 120 grams of powdered sugar and almond flour. But this time I tried making everything the same weight, and now they didn’t turn out well. I had read somewhere that using the same weight for everything is better. What do you usually do? Do you have any tips?