Hello! My name is Tracey. I’m from the midwest and found my love of macaron at a patisserie downtown Chicago about 20 years ago. I tried making them from a recipe once and of course, knowing nothing about nothing, they were a giant flop. But I kept thinking about them so my husband and I did a cooking class at Sur La Table and I finally learned to make them. I did french meringue for the longest time but this past summer started doing Swiss meringue. I made macaron for my daughter’s wedding and they were lovely. I tried doing Italian meringue this weekend and what a disaster! I joined this group to perfect my recipe, get ideas, and talk shop with fellow macaron bakers. Also, one of my daughters opened a bakery and I would love to bake some for her shop. Thank you for welcoming me here!

Hello! I just leveled up and got the recipe. It says to bring sugar to 118C and then start whisking the egg whites. So this means the hot sugar syrup is being mixed into the eggs without whipping them first? I’ve wasted so many eggs trying to get Italian meringue to turn out that I just want to be sure I’m doing it right. Thanks!

Hello! I’m new here and want to learn all things macarons. I am a seasoned baker but have always been intimidated to make macarons for some reason. Looking for all the best tips, supply list and flavor combos! Also, looking for a nut feee version for my family. (We learned the hard way about the almond flour!)

Today is my third times trying out crystal recipe. Everything still looking good. Full mac today but i still need to adjust my oven temp because it seem alittle hot in oven some are crack but still a good mac. When it too cold my macaron isnt as smooth.

Okay this is my fifth time trying macaroons but my first time using your recipe. And I'm not going to lie your recipe intrigued me because it only uses the mixer but also dumping raw egg whites into my meringue was a crazy thought. The first tray almost perfect! Slightly lopsided on the back side of the tray that was like deepest in my oven. So I decided for the second batch to rotate the tray halfway through. And as soon as I rotated the tray and set it back down every one of them cracked 😭 I also have a convection oven and I forgot to turn my fan off. Overall I'm super happy. And the fact that I can do the macronage with my mixer is crazy!!