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Owned by Matt
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3 contributions to Colorful Macarons Masterclass
15d β’Β
Hey guys new here!!
I recently tried macarons for the first time and instantly fell in love. Iβm 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 π¬π¬ I hope this community can help me perfect and achieve my goals with this new item :)
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 thatβs 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 outβ¦
14d β’Β
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
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?
17d β’Β
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?
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 π 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-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