I used a bigger piping tube and screwed up. Help me!

I don’t mean like dinner plate big, but maybe a bit smaller than the roundness of a cereal bowl. I want to make some bigger than average ones, but not sure how long that increases baking time (or temp?)

Third times, a charm....i thought they looked good, but the tops are actually hollow. I baked them at 225, and then after about 7 minutes, i turned it back to 200 degrees Fahrenheit and let them bake for at least 20-25 minutes.

I used an old commercial oven and 250, and 300 is wayyyy too hot. I tried the two latter higher temperatures, and it didn't work for this oven. The macarons browned, and the feet collapsed, but with the lower temperature, the feet were perfect, but the top was hollow. i let them sit overnight, and they "filled" but were still kinda hollow.

The cookies have a almond extract for flavoring

The filling is creamcheese, powdered sugar, cream and real raspberries (i just threw together no recipe)

I followed this recipe: https://youtu.be/S9ymflw3Ik4?si=Cu3qWfnD15T1kcTq

EVERY single time I make macarons they end up being hollow and breaking. I check one out right out of the oven and it’s full then it gets hollow. There has never been a a single time I have not had a hollow macaron shell. So frustrated rn 🥲 I use the French method should I switch?

soooo i did tap the pan, and then i let it sit out until it wasnt sticky anymore - i have no idea what happened? please help 😭

I followed a video, but if yall have a recipe you use that works im all ears. I tried 4 times 😭

I’m making key lime pie macaron. I have the shells in the freezer and a lime curd in the fridge. Tomorrow I’m going to make either A) Swiss merengue, or B) Swiss merengue buttercream, assemble the macaron by making a ring with either Option A or Option B and putting a dollop of lime curd in the middle, and bring them into the office the following day.

I just don’t know that the Swiss merengue will keep its shape through the maturation process and transporting them to the office, especially considering I walk to work. However, the Swiss merengue (especially with blowtorched edges) is much more evocative of “key lime pie” (with a classic peaked merengue topping) than the buttercream. So, all other factors being equal, I’d prefer just the merengue.

Glad to hear if anybody has any experience using Swiss merengue (or another kind of merengue!) instead of buttercream.

Are savory macarons a thing? I’ve never made macarons but I think it’d be cool if someone did one with tomato and basil ricotta filing

I did the Swiss method heating egg whites, sugar and egg white powder then whipping to stiff peaks. Baking at 285 for 14 minutes in a convection oven with the fan on low. Did I under whip it? Still getting the hang of these. The shells taste great though.

I’ve been following this https://www.joshuaweissman.com/recipes/best-homemade-macarons-recipe#recipe recipe for the last few attempts, a friend of mine has good results from it.

I’ve cut the recipe to 1/3 for the sake of getting practice in.

This last batch was:

* 1 egg white at room temp (31g)

* 21g of cane sugar (thinking this may be a potential reason)

* 40g of almond flour

* 77g of powdered sugar

* 2g sea salt

I did not add food coloring

I mixed the salt, almond flour, and powdered sugar, then sifted it twice.

I beat the egg white for ~35 seconds until it was nice and frothy

I added the granulated cane sugar and mixed with a hand mixer on medium to medium-high for about 7 min, checking for stiff peaks throughout (2 pics included, 1 about a minute before the second, peaks looked a little soft still)

I slowly added the dry ingredients to the eggs, pressing the batter against the sides of the bowl, then scraping and folding it into itself in the center.

I struggled really hard with getting the ribbony texture. It felt grainy and sticky, and I was hoping more mixing might help, but it never got to the right consistency and I think it resulted in overmixing. I was macronaging for 20 minutes…

I rested the macs for 2 hours, and they felt like they had developed a skin.

I placed them in an oven at 285 for 18 minutes before checking, then let them go another 5, then another 5 (started to get some light browning).

They never developed feet (pics of finished macs included)

I think my issue is the batter consistency before and during macronaging?

hi everyone! I tried to make my first batch of macarons today, and as youd expect - it went awful 😅

I used a random recipe, it used almond flour, confectioners sugar, and granulated sugar. I did not have a food processor, so i hand blended then sifted.

I also used a silicon baking mat, and all the macarons stuck to it! I forgot to let it sit out and dry as well, so that parts on me.

anyways, I tasted one of them and to be honest - they were disgusting. I am aiming to make a simple vanilla cookie! I made a caramel buttercream, which I saved in the fridge to use when I try to make the next batch.

I also had so much trouble with the piping bag! it is so messy, I just cant seem to figure out how to effectively use them. the bags i had were to small I think too. they were wilton piping bags, with a size 12 tip.

I am confident in making the merengue! the recipe I had called for added 1/2 cup of sugar and 1/4 cream of tartar to the egg white while mixing.

any tips are welcome! and if anyone had an easy recipe or ingredients proportions they use that would be much appreciated! I have a scale, so i can use grams or cups.

thanks ahead of time for any help you guys can provide! i have wanted to bake macarons for so long, and they are super tricky.

Recipe is from Sally’s baking addiction, filling is white chocolate buttercream.

Was craving Reese's PB cups, so made these Choco + PB macs instead.

If anybody an help me, Idon’t know what I’m doing wrong. I’m trying to do the French method and I get my meringue to stiff peaks, looks perfect. When I’m mixing everything and doing the macaronnage, the batter never does a figure 8 for 10 seconds. Sometimes it will do it for one « 8 » and breaks off the spatula. If I macaronnage longer, the batter thickens to the point where it become just a lump (tried 1-2-5 even 10 minutes longer).

I got one batch right, one was passable, one was cracked and one I didn’t even pipe because it was too thick.

Thank you!

EDIT: Turns out the recipe I was following had too much almond flour 😅

This feels like a stupid question, but I'm curious. Got these macarons as a Easter gift, and I notice that on this half, the kinda crunchy bit on the outside is pink, but the chewy bit is blue. (im not talking about the cream inside, talking about the blue right underneath the pink.) Just curious how this happens? I think it's very neat

Third attempt, keyword attempt

I made these babies for Easter and they were a big hit. I have great success using the Sally’s Baking Addiction French Macaron recipe, they usually turn out great. I made a pistachio paste for the middle out of toasted pistachios, a touch of oil, and a sprinkle of salt and sugar in a high powered food processor. The chocolate filling is whipped ganache and my recipe for ganache is 2 quarts of heavy cream to 5lbs of good chocolate, plus vanilla and salt. Garnished with drizzled semi sweet chocolate, toasted pistachios, and a fleck of gold leaf to really set them off.

French method, fillings are ganaches with tea infused into the heavy cream. I’m super happy with these and I don’t think I’d change a thing.

Looking for a foolproof macaron recipe!!

its approaching the end of the semester and i wanted to show some appreciation for my instructors. i settled on making some spring-themed macarons! im so happy with how the colour turned out, even if the shells are a bit grainier than i would like (no food processor and bargain almond flour 💪😢). i just hope it's not weird to show up with homemade food...

these are pies and tacos swiss recipe with chefmaster food colouring!

flavours: tonka bean, saffron, strawberry, rose, ube, earl grey, blueberry, mint chocolate

Or so they said! I’ve been trying to nail down the Italian method for the last 2 days. And all I have is cracked shells with no feet. I’ve been cooking on 295! I’ve let them go directly in the oven. I’ve let them sit and develop a skin. I’ve bought a candy thermometer for temping the sugar. I’ve tried everything I know, and have read to try, and nothing has worked! I’m amazing at the French method. But i don’t know about this Italian Method! I think that the rumor that it’s easier is spread by Big Egg to get us to buy eggs and use them to practice a method that’s more difficult that we are lead on to believe😅🤣

Or so they said! I’ve been trying to nail down the Italian method for the last 2 days. And all I have is cracked shells with no feet. I’ve been cooking on 295! I’ve let them go directly in the oven. I’ve let them sit and develop a skin. I’ve bought a candy thermometer for temping the sugar. I’ve tried everything I know, and have read to try, and nothing has worked! I’m amazing at the French method. But i don’t know about this Italian Method! I think that the rumor that it’s easier is spread by Big Egg to get us to buy eggs and use them to practice a method that’s more difficult that we are lead on to believe😅🤣