I would love your all’s advice on coloring. What gel color(s) would you use to get this gorgeous orange?

Had anyone an idea why this is happening? When I bake in Teflon I have normal macarons with good feet. And when I bake on silicone they are lopsided. Even if I pipe the same batter on 2 different surfaces it is the case.

I tried again tonight and I got those full shells!🤩 But war isnt over yet 🥲 please HELP! 🆘 my oven is a big problem right now: 1) I need to set dial to 180/190°C to achieve the 160°C as recipe suggests. Nonetheless it runs down to 150°C 2) GOLDING FEET and SHELLS! Even that I am currently working with the oven around 150°C they are baking too fast! At 7 min the shells are already set and done, wiggle test is perfect. But the dough may stick for some macs but mainly all others are getting golden feet! Furthermore, the shells browned little bit with second batch! 😭 I use a light pink batter, I used same setting for darker color and it was okay… 3) WRINKLES. This morning I tried again to make half single batch and all of my Macs wrinkled! The last batch tonight had same issue. I’ve noticed one thing: they both were oven drying under 100°C. May that be the reason? I’m really unsatisfied with my oven. Seems I need to wait until the temp hits the peak back, because I’ll work it open doors. Pleas, share some tips and ideas! 😭

Lots of practice (and eating 🤭) the last few month. Thanks to @Crystal Arvelo i archieved delicous macarons. I made rasberry, pistacchio, vanilla and chocolate ganache 🥰

I’m dying to get access to the coveted recipe! I have lots of problems with browning and hollows. This batch didn’t brown because I propped open our Arianna convection 133 oven door for a part of the bake time. In the end, all LOOKED great on the outside, but some over cooked and were hollow, some were undercooked and hollow. I’m hundreds of batches in and just cannot figure out how to use my new convection oven! Over the past two weeks, I’ve had two 13 gallon trash bags full of failures. I’m beyond frustrated. I’ve raised and lowered the temp, adjusted cook times, vented for various amounts of time, oven dried, showers, covered racks with foil to deflect heat, went back to using a pan with sides, even propped a pan at the front of the oven in attempt to block the heat from hitting the cookies directly. Made Italian method for 1st six months, then moved to Swiss method so I could try Sugar Beans recipe and cook times (she has the same convection oven I have. I prefer the look of Italian but I’ll do anything to make this work. I have special orders coming out my ears over the next month! Had never planned to start a macaron business, but my husband was laid off for 5.5 months and we had to do something. So unfortunately we are still in R&D phase and have orders rolling in….. The swirl batch in the picture were a failure, and the chocolate was the only successful batch I’ve had in weeks. Any advice or encouragement would be much appreciated! Thank you!!