Hi,everyone thanks for posting all your post . I cant wait to learn more

Has anyone tried making vegan macarons? Recipe? Thought I’d ask before I went down the rabbit hole of the internet.

I’m Heather, a teacher, baker, and mom of four from Oklahoma. I’ve been baking for years, but macarons are my current obsession… and humbling experience. 😅 I’m still pretty new to macarons and working on mastering all the little details that seem to have a mind of their own. One batch gives me beautiful feet, the next batch decides to crack, hollow out, or remind me who’s really in charge. I’m here to learn, soak up all the tips and tricks, share my successes (and failures), and hopefully connect with other macaron makers who have survived the learning curve. What’s the one piece of macaron advice you wish someone had given you when you first started?

I made macarons years ago and was about 3/4 with Michelle’s Macarons recipes. I now have a bake stand at my home and I’ve had some good ones but not great. I want to master full shells! I’m currently doing French method, 1:1:1.2:1.2 ratio 300 for 20 minutes. Do I need a new recipe or method?

Before I push out this weeks macarons I wanted to show off last weeks. Happy with the look of half of them, but thankfully the flavors were all amazing. I struggled with the front left which is margarita. For the longest time it basically tasted like key lime. This time I made a reduction of tequila and triple sec so it was stronger. I also didn’t use any lime juice and instead used lime oil and dehydrated lime powder along with sea salt and wow… it was a margarita! It took so many try’s but finally! I did wedding cake, cookies n cream, pistachio with raspberry confit, peach, Ooey gooey butter cake (there is a small piece of yellow cake inside), chocolate chip cookie dough with edible cookie dough inside, Margarita, white chocolate ganache with salted caramel center and fruity pebbles. Improving every week and that’s what I’m most proud of.