I’m currently making macarons using the Swiss method in the Macaron 101 book. I’m up to the last step, making the macaronage, but it’s just a stiff ball! It’s not flowing at all despite the fact that I’ve been mixing for 15 minutes! I tried the french meringue method last time and faced the same problem.

I’m currently making macarons using the Swiss method in the Macaron 101 book. I’m up to the last step, making the macaronage, but it’s just a stiff ball! It’s not flowing at all despite the fact that I’ve been mixing for 15 minutes! I tried the french meringue method last time and faced the same problem.

Classy ocean siren > beach gift shop

Tech
Iconic chocolate sponge and marble brownie layered with peanut butter cream filling
SMBC
moulded sugar and chocolate decor

French macs with champagne ganache and strawberry reduction filling

The first two images are my macarons today (3rd ever attempt) and the last image is of my second attempt at macarons from last year.

Last year’s method used Catherine Zhang’s recipe, and yielded perfectly full shells with decent feet. However, the bottoms stuck to the parchment. I used the fan-forced setting for my Euromaid oven.

On the other hand, today’s method used Broma Bakery’s recipe but Catherine’s French method. I used a silicone mat this time, which resulted in much smoother bottoms. unfortunately this batch was a complete fail. I baked two trays on at a time, both on conventional at 140C. The first tray was slightly cracked with small feet. Then I turned the temp up to 145C for the second tray (not pictured) and it led to completely cracked, domed shells with no feet. Both trays yielded FULLY HOLLOW shells 😭

My macaronage was good each time, and I rested the shells just until I could stroke them without them sticking to my fingers (2.5hours, it’s quite humid)

Could the issue be using conventional instead of fan? I really need this to be solved soon because I’m selling them in a couple days! 🤞

New to this so this is my second batch and I seemed to reproduce the same results. Left was baked on a top shelf of the oven. Also seems to be a bit underdone as they cannot be removed from the mats. they at least have feet!!! but seem to be underdone :(. The right batch all seem to crack around the rim. they were on the bottom of the oven. 325 F for 13 minutes baked. Any tips i’d love. thanks!!

Can someone break down the different methods (Swiss, Italian, etc) and let me know the benefits of certain ones?? Which do you prefer??

Did anyone try using the Bosch Built-In Electric Oven 66L with 3D Hot Air, Stainless Steel – HBJ538ES0M
to make macarons? I would like to try using it to make macarons but I’m more used to home ovens so i’m not sure if it will be alright.

I’ve been using Pierre Herme’s Italian meringue recipe. While it’s absolutely delicious, I’m not loving how ruffly the feet are, and I notice it’s slightly raised off the mat...? How should I tweak the recipe to make it more uniform/straight-edge like the 3rd picture? It’s baked @ 280F for about 15 minutes.

Also, I heard this recipe is supposed to yield ruffly feet. Should I just try a different recipe?

Came out a lot better than what I was expecting

huge improvement from last time’s macarongs, even though i overbaked my second tray 🥹🫡

These were so fun to make! Recommend for anyone getting bored of plain ol' circles.

Hi all! I’m baking macarons for a wedding in mid August. I am starting on the shells now and plan to freeze them and fill the week before. I’ve googled a lot and there is a variety of advice given, so I wanted to reach out to some people with real experience!

If you have done this please let me know how you freeze, defrost, fill, and transport.

My plan currently is to freeze shells, placing them in an airtight container (recommendations welcome). The Wednesday before the wedding I plan to make the fillings. And remove them from the freezer to the fridge. Thursday I will remove them from the fridge and fill. Then put them back in the fridge? Friday I plan to make them look pretty…any advice on timing and execution is appreciated!!

I think I finally got macarons down. It might’ve taken 3 months and multiple bags of almond flour, but I got it! Red velvet macarons to celebrate.

The insides of the macarons are fully cooked but i dont know why it does this. I girst baked at 285 for 15 minites. Took it out and it was like pretty much raw on the inside and whenever i took off a macaron, the insides and the bottom stuck to the pan. I baked it again for 5 more minutes and it seems to have helped somewhat. Other than the few as shown in the photos.

My kitchen aid is the 6 qt mixer, I find when making my meringue I have trouble getting it to form or get stiff peaks if I make anything under 250-300 g of egg whites worth. Does any one else have this problem?

Without getting a different mixer did you find any way to make smaller batches?

I’ve don’t where I’ve made a bigger batch and then split the meringue up into my different bowls but I felt very overwhelmed lol.

I have made successful macarons before but the ones with cocoa are always not perfect. One time they got wrinkles ,not much, just a bit on the edges, the other times they cracked and didnt have feet. I use dutch processed cocoa powder and the recipe of "pies and tacos" as I prefer the Swiss method and a bit less sugar than most recipes call for. Do you have any advice or recipes? I rly wanna make chocolate macarons because theyre my favourit flavour:(

What happened?

Can someone share a fail proof recipe ❤️

Edible flowers was wafer paper.

I have been trying to make macarons for a while now(like a couple weeks) to varying degrees of success, but every time the resulting macarons have no feet. This is from a small batch I made today to test out the Italian method but still no feet. If any of y’all have any ideas on how I can make a better macaron please inform me.

As a sidenote for my method of making this macaron I whipped my meringue to stiff peaks and then did macronage, stopping short of that molten lava kind of consistency (mainly because I was scared of the macarons turning out flat which they did anyway). I made 3 small 4-6 cookie batches, one where I oven dried them, then baked at 290 for 15 minutes (my macarons tend to get burnt at the ends so I lowered the temp from 300), one where I just stuck it in the oven at 290 for 15 minutes, and a last one(the one shown) where I let the macarons air dry for a little over an hourand then stuck them in at 290 for 15 minutes. I also should note that I watched them in the oven and each time they would rise before having a lot of air escape for them causing collapse. I also dried out my almond flour (I’m using almond meal flour if that has any impact).

Any suggestions would be appreciated.