Tried the recipe for the first time this evening. First off… I am totally blown away with how much easier it was than ALL the other recipes I have tried. Mixing in the mixer!! 🙌🏼 Followed the double batch recipe exactly. 320 heat, Ten minute slight oven door ajar then close door and pulled at 18 minutes. My batch is beautiful. Full shells… cute feet, but did notice these slight issues. First, they are a tad sticky to the mat. So the next batch I stuck in I did 2 more minutes and they are overcooked. Brown on the sides on the inside and outside. Shown in pics below. I guess I will try 1 more minute next time and hope for better results. Second issue is as they cooled I saw slight dents in the tops of my domes begin to appear. Not on all, but on the majority as shown below. I noticed these before touching. A few also had slight baby cracks. I did not drop my tray or tap it before baking, as I was going for the same look as sought by the creator. They are not what I would consider hollow.. I think that if I could mature them without the tops cracking on me they could possibly be close to perfect. Not sure why the top though is so delicate. Any suggestions? Edited to add… As they continue to cool the cracks seem to appear on top of all of them when I barely touch them.

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.

I tried my new convectional oven and all of them are lopsided what can be the reason ?

Hi everybody I bought this oven to bake my macarons. My home oven is not good. Do you have any experience with this oven? For example in her recipe it says bake at 320F but this is convection oven so what is the temperature difference?

Hi guys i’m new here, i’ve tried making macarons a few times but they come out hollow and super crunchy and hard instead of chewy any tips?