Pff I make macarons for years but this recipe has me humble again! Does anyone has an idea what is causing my bottoms to be crispy thin and hollow? Maybe something with the sugar syrup?

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’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!!

Why are macarons sticking on the bottom??