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Colorful Macarons Masterclass
664 members • Free
6 contributions to Colorful Macarons Masterclass
1 like • Feb 10
@Ali Giannone I have not
1 like • Feb 10
@Hazem Hashem I used a thermometer and heated the sugar to 244 f and it just turned into a big ball do you have any idea why that happened?
Jan 31 •
First try of this recipe
Hello this is my first try of the recipe provided here. I will note a couple things my syrup definitely had some crystallization and I was using Walmart brand almond flour.
1 like • Feb 1
@Karen Jeffers thank you but they are really crunch so maybe I cooked them a bit to long
1 like • Feb 2
@Daniela Bednarova Okay thank you
Feb 1 •
Really crunchy macrons
I made chocolate macrons last night and I tried one today and they were super crunchy. If I wait a bit longer will they soften up?
0 likes • Feb 1
@Karen Jeffers not yet
Jan 30 •
My most recent attempt
This is my most recent attempt at macrons does anyone have any advice?
1 like • Jan 30
@Karen Jeffers it's French
1 like • Jan 30
@Seema Chhabra it was the Walmart brand, it was what was easiest to get.
1-6 of 6
Active 27d ago
Joined Jan 29, 2026