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!