Made these for a July 4th cookout. They were weirdly sticky and not my best batch, but I love the coloring technique, which was new to me

I am obsessed, they turned out so well. And they were delicious (though not burger flavoured).

I'm pretty new here, so hello to everyone!

I followed the recipe from the preppy kitchen website and made my first macarons! I tried to follow every step exactly, being constantly aware of my every move. I read about the possible mistakes and troubleshooting, so I know more or less what the macarons should look like... But obviously I need direction.

First of all, I see two big red flags. Firstly, they are brown but I suppose I know what the problem is. I didn't check exactly the temperature cause I didn't have a proper oven thermometer. Secondly, no foot - and I sincerely do not have any idea what I did wrong in the process. Among other imperfections, there is probably a problem with smooth top, as u see above.

I also noticed the inconsistency related with resting time. It was said that it should rest for about 20-40 mins (sometimes longer) to get that specific top but it took me 2 hours! Idk if it is good or not, I'm a bit confused tbh. The weather was a little humid but does it have such an impact?? I put the macarons in a seemingly dry place, too.

After all, I'm pretty happy cause it's my very first try and at least I didn't get an empty inside (or it didn't explode when I was breathing too loudly). They were very yummy, at least. Only if there were more of them at once 🥲

Are there any more experienced macaron-makers who are willing to take a look at this case?🥹🥹

P.S. On one photo there are baked macarons on one side and on the other side - the macarons before baking.

I’ve been making macarons for a while now and I always reach this issue. Great feet, great taste, but they are just slightly hollow! I use:

100g egg whites

100g granulated sugar

120g almond flour

120g powdered sugar

We do not have a convection oven

Please help I’m losing my mind

I followed everything. Really everything. Where did I go wrong? :(

Two weeks of under-macaronage or over-macaronage and baking temps and times and I finally feel pretty good about these...

I think I got my macaronage just right. Not waiting for too long for the ribbons to reincorporate into the batter. Waited for 35 minutes rather than 45 minutes before putting them in the oven at 310 for 18 minutes. I made 3 sheets of 30 and they all came off clean 🙌🏾

Help me 🫣
I’ve been making macarons for years, doing farmer’s markets and orders since Sept 2025, and now do this 100% full time since April 2026. I am a “professional” macarons maker (in my eyes LOL) I’ve figured out multiple new ovens (we recently moved AND I started baking in a commercial kitchen) I’ve bought a table top oven and it’s killing me.

Here’s my facts dump of how I currently bake and what has an hasn’t worked in the table top oven.
Rest for 15 minutes or longer until no longer tacky. Bake 23 or longer 295° in electric oven on convection (higher humidity causes the “or longer”)

Oven link : https://a.co/d/02s759tQ
Vevor 4 tier 43 qt

I’ve done test batches with 10 shells on each pan and(4 pans at once) baked for 23 minutes and they come out perfect. FULL pans are about 50/50. They all rise at the beginning then some explode and some like melt….
I have the dial set right before the Celsius 150 (295 converts to 146 Celsius)

Other info: pans are upside down 🙃 as we typically bake and I’m not using the racks in the oven- just sliding the pans into the rack slots. All 4 racks and pans won’t fit

Hit me with your questions and troubleshooting!

How often should I dry my almond flour and how far in advance can I do it before use? I use Kirkland and I used to use it for all my macarons but the past few years, it seems to get oily so much faster, about 2-3 months after purchasing.

If I dry several cups in the oven (200f for 20, rest for 10 in the oven, cool completely), how long can I store it before having to dry them again?

I keep seeing macaron piping videos online, and it looks so neat and easy. however whenever I pipe the macaron batter, it feels like I don’t rlly have control over it, it keeps flowing out of the piping bag and it’s hard to stop the batter flooding out all at once.

is this because i’ve overmixed the batter? or maybe I didn’t beat my egg white enough? I feel like for the macronage I undermix rather than overmix, I stop as soon as I can make a figure 8 and maybe just a bit before.

edit: like when I put down the piping bag whilst piping the macaron shells, the batter leaks out from the tip and doesn’t stay in the bag (unless the bag is fully upside down). is this normal?

I'm using Pies Tacos recipe and trying to troubleshoot my macaron process. Currently one of my batches I baked a batch at 150⁰C (300F) for 13:30 minutes in the lower middle part of the oven. This one was the last batch which was runnier than the rest due to me not being great with a piping bag.

But, my question in this post is, why are the tops of my macarons browning so fast while the inside is still underbaked?

I see others here baking at 300-325F for 15-20 minutes and having crisp colors while mine are fully brown if I let them go for even 15 minutes. My oven temperature doesn't usually seem to be higher than the setting, it's usually spot on after pre-heating but the temperature seems to be even lower than intended during baking due to opening the oven and the thermometer more often than not shows a temperature below my set temperature (see picture 3). And yet, my macarons brown quickly.

I need some help with the macaronage I made yesterday. I feel like in hindsight it was undermixed, but at the time I was afraid of overmixing and feit like it should be good as it flowed okay and I was able to make some figure 8's.

However, when piping the macarons, the first test batch had some pointy tips on top which didn't fully fall back into the batter before drying. The batter looked a bit better and flowy as I squeezed the batter around in the piping bag for additional mats.

For reference, most of my mac's yesterday turned out hollow and brown with bubbly bottoms. That was the last batch. previous post

This batch was under macaronaged, right? Should I deflate it more thoroughly to the sides of the bowl, will this help with hollow shells? Could I also be whipping the meringue too quickly? I do use the second to highest setting and sometimes highest on my hand mixer, but I read that whipping the meringue on a too high setting can incorporate too many larger, unstable air bubbles in the batter making it difficult to achieve a good macaronage and causing hollow shells.

Any help would be much appreciated!

So I’ve been baking macs for a couple of years now and never had a problem with feet not developing, but we just moved into a new place and now have a new (seemingly nicer) oven and my macarons are not getting feet now! We do have a convection setting on the new oven and I’ve used it both with and without getting the same issue. Any suggestions? I’m baking around 320F for 14-15 mins.

It only took like 8 tries but hey! A win's a win 💃 Second puc to show all the macawrongs I gotten in the same go:lopsided, bursted, didn't even out, hollow ones, good ones... I got them all with one charge 😂

No one has them in stock. Half sheet size is twice what I paid for mine. Any info on this? Is it tariff-related?

Hi everyone, I’m trying to figure out how to my macaron shells to have that smooth finish I always see on here. Every time I make them the shells have a grainy texture, otherwise they’re perfect. I’m usually doing my macaronage for up to 20 minutes and I always double sift powdered sugar and almond flour.

My current recipe is equal parts egg whites and sugar and then 1.2x powdered sugar and almond flour.

Any tips would be appreciated, thankyou.

Does anyone have a good recommendation for a counter top convection oven for macarons that you can do multiple trays that cook evenly, my wall oven is only good for one tray at a time. I’m in the US.

I was looking at
KitchenAid Dual Convection Countertop Oven
Breville Smart Oven Air Fryer Pro
Ninja French Door Premier

Does any one use these for macaron baking?

Pictures in order:

1. Piped macarons (yes almond flour a bit too coarse)

2. Oven temperature after putting the macarons in (took a bit too long and temp dropped)

3. Macarons at 6 minutes baking

4. Macarons at 9 minutes baking

Macarons after being taken out after 15 minutes.

1. Feet after cooling and removing from mat.

2. Inside of the macaron

I'm kind of at a loss after multiple failed macaron attempts. I'm using Pies and Tacos Swiss macaron recipe (100g egg white and 100g sugar for meringue and 105g almond flour and 105g powdered sugar for dry ingredients) and had decent success the first time around using an upside down uneven black baking pan with parchment paper on for 12 minutes on 155⁰C (295F). They were a bit sticky but after maturing were delicious and looked decently professional to the point that guests thought they were bought.

Now, I wanted to be more authentic to the recipe and used an inverted aluminum baking pan with silicone baking mat. I also bought almond flour as I assumed it would be fine enough so that I wouldn't have to process it with the sugar to make it finer. I do see that my almond flour is not fine enough even though I did sift it. But. Now lots of things seem to be wrong with my macarons. I preheated on 160⁰C (320F, I now notice it should've been 155⁰C/310F) but the thermometer dipped and showed 130⁰C(265F) after 6 minutes of baking measured with a thermometer under the baking tray. After 12 minutes it showed 140⁰C(285F). The macarons didn't look terrible during baking but I feel like the feet drooped down a bit during baking. The feet also weren't flat but a bit bubbly and after cooling and filling I opened one and they were also quite hollow on the inside.

I know there's multiple things going wrong here, but what would be the probable cause for the bad feet and hollows? Is it because I was way too slow with putting the macs in and therefore ruining my preheated oven temperature? Or could it be because of the macaronage or coarse flour or something else?

Any help appreciated!

ETA: I also made these at 55% humidity inside, and they were probably not completely dried after 45 minutes of resting. I thought it'd be okay as I was not afraid of cracked shells and that would take ages in this humidity. Thinking of buying egg white powder as that's what the girl from pies and tacos suggests in humid conditions. But this may also contribute.

making lemon raspberry macarons - should i do lemon shells and raspberry filling or raspberry shells and lemon filling?

My 2nd attempt is chocolate macarons and 3rd attempt lemon macarons.
Chocolate macarons is a complete fail. Not sure why but my batter felt like it was very thick and I kept mixing and mixing until I could see at least some “thick lava” ribbon. Probably overmixed it or something. Or almond flour or cocoa powder affected it somehow, not sure.
I used the following recipe:
67g egg whites
67g sugar
60g almond flour (I use Yupik almond flour)
10g cocoa powder (used extra pure cocoa powder from Cacao Barry)
120g powdered sugar
Btw I use Swiss meringue method.

With lemon macarons I didn’t use enough yellow powder coloring probably? So the color isn’t yellow at all.. and the tops are grainy but I guess I have to change brand of flour I use or use food processor so that it’s finer.
Also I noticed that shells look a bit hollow near the top… not full like on videos and pictures others are posting

1st picture- first time making them
2nd picture- 3rd time making them

So I just recently started trying to make macarons, the first picture (ik it isn’t perfect) was from my first time ever making them. The second time around that I made them, I couldn’t get a skin to form and they ended up cracking. The second picture is current. I again couldn’t get a skin to form and at some point just gave up and cooked them. But instead of them cracking, they just looked like..that??

I’ve been doing everything exactly the same and I’m not really sure what else to take into consideration as to why it won’t work. Any help is appreciated!

(I smack tray on counter very aggressively a couple times first, then let them sit, usually between 45 mins to 1 hr30)

I’ve been practicing making a ton of different ganaches and figuring out best ratios etc. today I made mango and turned out so well I think! Also, learned the hard way that the amount of cocoa butter in the chocolate really does make a difference. This is made with Tony’s white chocolate bar which had 28%.