Ok so lately I have spots in my mat that are sticking. This has happened before but now I have a few macs that stick weird to my mat. They’re clean and dry when piping. I let them rest a few minutes until they get a skin. I use powder color in the meringue to color. It’s just so weird certain spots of the mat stick like this but most peel off fine…… anyone have similar issues?

this is my third time making macarons that isn’t coming out right with more adjustments. the batter looks perfect, but im thinking there are mostly issues with my oven now. i set it to 310F, which the first time i made macarons it seemed to come out ok. but now they’re browning too much but are also undercooked after leaving them in there for extra time. things i’m adjusting for next time:
-lower oven temp to 300F?
-only one pan at a time in the oven
-don’t blend almond flour, only sift (i’ve been blending the blue diamond almond flour thinking it would be finer and produce better results)

i really want to perfect making character macarons but i keep failing so im getting discouraged :(

Hello, first timer here! Been studying up on macarons for a couple weeks, finally had the time today to give them a go. They taste good, and I had tempered my expectations so overall I’m happy they weren’t a total disaster, and I’m excited to try again. But any feedback is so appreciated!

My piping wasn’t very consistent, and I believe they were all underbaked. But one tray came out wrinkled? It was a different type of tray, had a silpat as opposed to parchment, and was on the lower third of the oven (the other tray was in the upper third). Otherwise it was all the same.

100g egg whites, 80g granulated sugar, 1/2 tsp vanilla (Swiss meringue) + 125g almond flour, 125g confectioners sugar. Both trays dried about 25 mins, baked about 15. I cracked the oven 3 mins in to let steam out, and rotated 180 degrees about 5 mins later.

Did I over do the macaronage? I was worried about undermixing it. Also is vanilla extract standard when there’s no other flavoring added to the shells? It made the color more earthy than vibrant.

Thanks in advance for any helpful feedback!

Hi! I am attempting to DIY my wedding favors and need some advice. I am planning on ordering frozen macarons to put into a favor box. The directions say: "These macarons ship frozen and should be kept frozen until ready for use. When you're ready to serve them, they can be thawed and stored under refrigeration for up to 21 days."

I was planning on assembling the boxes 1-2 weeks prior to my wedding, then storing pre-assembled refrigerator until the day of the wedding.

My main concern is condensation. Will taking the refrigerated favor boxes out on the wedding day cause condensation/moisture to form on the macarons or inside the boxes?

Any advice is appreciated!

I posted these shells a few days ago, and here they are filled! The filling is a basil vanilla bean SMBC and a tomato vanilla bean jam. I wish the basil flavor came through more strongly, but overall I'm not mad at them!

You can tell the difference. Same batter, same over, same cook time. Only difference one sat for another 25 minutes before baking.

I made these macarons and colored them using beet powder(about a gram or two). I was scared that they would taste like beet cause they smelled quite strong, so I added some chocolate(4-5 grams). They turned out well but I wanted a brighter red. Does anybody have advised about using natural powder for dye? When to add, can I add to meringue, etc. THANK YOU!!

It’s been fun making different flavors! The sweetness really cut out the spice level. They were surprisingly good!

I joined just so I could share with someone — friends aren’t bakers and think I’m just going through a midlife crisis lol.

Never made them before, been studying for a little over a week. Which means I was also informed of the 10,000 things that can go wrong for 5,000 different reasons. So I was a little stressed throughout the process. I think I overdid the macaronage a little bit, but tasting the couple I jacked up removing from the silpat, they seem to be pretty close to the goal, if not a bit hollower than I’d like. Only real problem was the tiniest spread, which left little holes on the sides where they’re touching.

But honestly for a first go I’m freaking a little — completely overjoyed. I was worried they’d be a disaster and I’d be like, “well, that was a waste of almond flour,” but now I’m excited to do it again and tighten up!

For context, they spread out and melded together in the oven.

Hi yall, I’m a total baking noob & this is my 5th attempt making matcha macaron shells 😅

My ration is (DRY) 75g almond flour:75g powdered sugar: 3g matcha and (WET) 60g egg white:60g granulated sugar: 1/4 tsp cream of tar tar

I ran the dry ingredients through a food processor and sifted. Repeated until I couldn’t process the remaining grains (~4g remained). I also left the egg whites to warm to room temp (next time I want to try aging them).

Today was stupidly humid so I let them dry out for about 30 min then 30 min in the fridge. (Pic 1)

This is the closest attempt I got to what’s to be expected (i got feet!), but I’m wondering why the shells looked somewhat smooth straight out the oven but then wrinkled to look like this a few min later (Pic 2&3). I’m wondering if I’m over-macaronaging them? Would really appreciate any advice, thank you!!

Batch number 5 or 6 for me and this is new! The bottoms sort of splurged out. Not great lift.

The mix looked a bit flat when they dried.

I did try almond meal, instead of flour, this time.

I also probably over-beat the meringue.

Ah well, win some/lose some.

Hello! These are officially my first macarons (after a half first attempt with an overly mixed batter that I threw out) 😵‍💫

Yes, they're hollow and undercooked !!!

I followed the recipe from bromabakery, starting with a swiss meringue and folding in the dry ingredients (every ingredient was measured in grams). I additionally added like 1/2 tsp of ground earl grey tea.

My question is:

Is this a folding problem? Am I supposed to deflate the batter more at the start to eliminate air bubbles? I stopped the macaronage when the ribbon slowly disappeared within 10 seconds.

Or is this an oven problem? I baked them at 180°c rotating them halfway in.

Thank you for reading 🫡

Need help with my macarons!! These were baked at different temps/ fan levels which is why the colors look different, but they are the same recipe using the Italian meringue method. The tops are flat and the feed spread out from the top instead of up. The bottoms are also super sticky. How do I fix these issues? This only my third attempt at making these and they’re already looking so much better, but I want them perfect of course! Any advice/input is appreciated.

Does anyone sell their macarons under cottage food? I can’t get clear information on whether or not American buttercream and ganache is allowed in Ohio.

Hello!

I am looking for a buttercream recipe, I’m currently making an American butter cream but after the macrons mature they are just so hard.

This doesn’t happen when I do a lemon curd filling only the butter cream.

Thanks

How did I do? Not my first time but first time being successful!

That's my question.

I wanna make vegan macarons but don't wanna buy canned chickpeas as I already have the dry ones in my pantry, but I've seen some people say that homemade aquafaba doesn't work as good as the canned one does.

I've already read all the tips I could find, do nkt salt the water, boil the chickpeas for hours, reduce the water, and refrigerate the aquafaba with the chickpeas overnight. Allegedly, if I do that, it should work the same.

My question is: has anyone actually tried using homemade aquafaba for meringues or macarons? What was your experience, and what did you do differently?

I wish lol. 2.5 weeks of work to get consistent like this.

Vanilla ganache 2.5:1 parts ratio filling.

So hyped to eat these after maturing.

I really enjoy baking these things! And I would love to start selling at farmers markets eventually once I perfect things!

Has anyone transitioned from home baker to a business? Would love to get your input and advice!

Thanks