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?

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.

Pls help me. I don’t understand what am I doing wrong.

I am wanting to make some jewel tone macarons for a wedding, I cannot seem to find a good, rich, deep food colouring. What brand would you all recommend?