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Owned by Matt

Always learning. From the baker's oven to the sculptor's blade, we celebrate all crafts. Sharpen your skills, share trade secrets, and join the crew.

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3 contributions to Colorful Macarons Masterclass
Hey guys new here!!
I recently tried macarons for the first time and instantly fell in love. I’m a small time home baker and would love to add this to my things I bake. My first try with these was a recipe I found on tick tock. They came out looking okay but was hollow. I tapped the top of all of them and they cracked 😬😬 I hope this community can help me perfect and achieve my goals with this new item :)
Hey guys new here!!
2 likes β€’ 14d
@Hazem Hashem This is so true, leaving them until even the day after will give you the true indication...
1 like β€’ 14d
@Jessica Cox that’s good, humidity can make things a little trickier. The colder air might make the shells stay sticky longer, might be an idea to leave a tray sitting out over night, bake them the next day, see how they come out…
First timer batch
This was my first time trying macarons the recipe is from tiktok. Taste is great but cracked instantly. Any pointers to better myself
First timer batch
4 likes β€’ 14d
Hi @Nini Franco, taste is the hardest part to nail, so consider the flavour a massive win for a first attempt. I don't see any cracks but going by the colour it looks as though they might not be fully cooked? Although, it looks smooth, no cracks or bubbles, I think you have done an amazing job for your first attempt. I finally stopped my shells from cracking by ignoring the timer and waiting until the batter is completely dry and doesn't stick to my finger when I touch. What temperature did you use? Drying and baking time?
New to this community
Hi everyone. I am a career patisserie chef, and I too love macarons so am wanting to learn and pick up tips from all of you. Here are some photos of the last time I made Macarons, I hope you like... Chocolate (Ganache). Mango (jelly) Coconut (Cream). Opinions, are they too flat?
New to this community
2 likes β€’ 17d
Hi @Daniela Bednarova thanks for your comment. Not a traditional pate de fruit with pectin, I used gelatine, found the recipe in an online class I did years ago... I love making macarons but I have about a 70% success rate 😊 my forte is more along the modern patisserie, gateau etc line... Do you have a pic of your favourite macarons you made? Love to see...
2 likes β€’ 16d
@Daniela Bednarova Oh WOW these look amazing!! You are a true pro!
1-3 of 3
Matt Smith
3
39points to level up
@matt-smith-1309
34 years as a Pastry Chef and counting... Global experience. Tutored over 2000 patisserie chefs to their level 5 diplomas. Founder of Blade & Whisk.

Active 1h ago
Joined Feb 23, 2026
INFJ
Orewa, New Zealand