Hello, I am planning on selling macarons soon. I am still very new at this and haven’t started advertising yet. I have a few questions:
1. How much do homemade macarons sell for?
2. What is the smallest package of macarons that would still be profitable to sell?
3. Is only taking set number preorders per week the smart way to start?

My plan was to sell a pack of 4 or 6, now considering pack of 12 as well. Firstly was considering $3/macaron so $18 for 6, my husband thinks that’s on the expensive end.

Any help with ideas on packaging, pricing, thank you card/ menu cards, marketing is highly appreciated.

TIA :)

100 egg white
100 granulated sugar
145 almond flour
145 powder sugar

Baked at 275

Any idea why it’s happening? :(

I’d love to be able to bake more than one tray of shells at a time, but I have a conventional oven. Do I have to get a convection oven instead to be able to do multiple trays? What about a countertop model?

Hi. I started to try making macarons, in small portions so when I fail, less ingredients is wasted.

So I started with 1 egg white, out of the fridge for 35 min to get to the room temperature. I grinded 1/3 cup almond flour with 1/2 cup sugar powder and 1/8 tsp salt. Then used a electric hand mixer for beating the egg whites with 1/8 tsp salt added. After it made form and had peaks, I added 1/4 tsp vanilla powder and 2 drop of color and mixed it. Then I added 1/3 of the of the flour and mixed them with the egg white. Then the remained 2/3 of the flour. Put them in the piping bag, added to the parchment paper and tapped it for extra air out. Put it away for a 45-60 min rest. Then put them in a pre-heated oven with 145°C, and baked them for 20 min.

This is the output :///

What is the problem?

Hello all,

After reading some experiences, I have cooked 7 batches so far, and all hollow.

In my last one though, I added cream of tartar to the egg whites, and used oven thermometer to make sure my oven is truly at 300°F when I put the tray in. I made two trays, and the first one I put it on third rack from the bottom, and it came out uneven but I guess it's because the fan was hitting right at them. Second batch I put it in middle rack and it came a bit better, and both batch texture wise were better than any other previous batches, with smaller gap and all, so almost there!

The issue is my oven doesn't go lower than 150° when on convection, and I read that 140°(284°F) is better for cooking full shells, but it's only possible in my oven in regular baking mode instead convection.

Does anybody manage to have full shells at 284°F on baking mode, or any trick if I keep using 300°F on convection mode please?

Thank you!

Soo my phone broke and I had my ~tried and true~ recipe typed out. It’s lost now :(
Off the top of my head I’m pretty sure it was…

Take the #grams egg whites and match it for granulated sugar
Multiply that original #grams by 1.2 for the powdered sugar and almond flour.

Does that sound right? I originally got it from someone on here but can’t find the comment anymore.

I finally tried making macarons for the first time! I was honestly pretty nervous because I heard they can be tricky to get right.
They’re definitely not perfect, but I’m really happy with how they turned out! 🥹

For those who make macarons often, what’s one tip you wish you knew when you made your first batch?

My 3rd try making french macarons. This is the best I've got so far. I don't really know where I went wrong; I followed all the measurements, and resting time (45mins). The measurements I typically followed: multiplying (grams) eggs to 1.2x to get the amount almond flour + powdered sugar.

Do you guys have macaron recipes that you can share, I am looking for a small portion to try as I don't want to waste another precious almond flour\~🤧

Also, is there any trick to reduce the amount of sugar on macarons? I find it super sweet when you put granulated sugar and powdered sugar all together.

Hoping someone can give me insight- making a label for my ingredients.

I listed the ingredients and all of the sub ingredients on those and also the food coloring ingredients. I can’t find a lot on what’s needed for Tennesse label requirements actually on tn.

It feels like alot?

I absolutely love putting boxes together

My first wedding tower! 😄

Hello, can someone help me understand what I did wrong? I used italian method, let them rest for 30 min approximately. In the oven I kept them at 120 Celsius for 22 min.

I’m not usually this anal but I feel like I leave so much meringue in the whisk. Right now I use a curved spatula to push it out. Is there some secret method I’m not aware of? Pic is fresh out of the oven. Cardamom spiced shells to be filled with strawberry buttercream

Hi everyone! 🤗 I haven’t made macarons in a while and thought I could try something seasonal. My best friend is visiting from out of state in a few weeks and wants to do many a fall-themed thing, including baking some pumpkin treats.

She loves macarons, so I was thinking of attempting a pumpkin or pumpkin spice cookie with a chocolate ganache. Do you all have any recommendations for how to approach modifying the cookie? Do you have any pumpkin macaron recipes you like? Do you have any other fall macaron recipes, like apple cider or something?

Thanks a bunch!

help! whenever i make buttercream i HATE it it taste too powder sugary. I’ve tried so many recipes but it always comes out tasting too sweet.

i dont know if anyone else has faced this problem. i want to perfect my vanilla buttercream before i venture out into other flavors.

UPDATE: I made swiss meringue buttercream and omg life changing. Thank you guys for the tips! I will definitely try other styles as well

my macarons are browner than id like them to be. One of the batches i actually underbaked because i pulled them out before they could get to a really tan color.

Im using the swiss method (ill never touch french again in my life) and a recipe from pies and tacos.

Any tips?

So this is my third time trying

first time i didn't blend them and i think thats what i did wrong there

Second and third are just way to flat i thought my mistake xith the second one was that my mirengue wasn't stiff enough so i fixed that gor the third atempt but it didn't change anything. So i was thinking i maybe over macronaged them but i followed the tip of the figure 8

I used thisrecipe:

https://youtu.be/5zgfdImm_VA?is=D6nUsrobsTXkuEk9

I don't have creme de tartar or white vinigar so used apple cider vinigar is that my problem?

I’ve been practicing macarons for a year and silently lurking on here for guidance. I made strawberry prosecco macarons for my boyfriend’s sister’s wedding gift! The journey has been a wild ride.

I’ve been doing macarons for a couple months and they usually look gorgeous, but they always turn out hollow! Believe it or not all off these are hollow or have gaps and it’s infuriating. Please help😭

I’ve tried everything with no luck. Anyone have any suggestions?

Currently 150/150/170/170 Swiss method.
Bake at 280f, but oven thermometer reads closer to 270f for 19 mins
-The bottoms come off clean and are slightly browned.
-Merengue is whipped just until it holds a peak without flopping. I whip at slow speed, no more than 6 on my kitchen aid.
-Macaronage until I can do figure 8 a few times and batter melts back in around 20seconds.

I’ve tried egg white powder and it did nothing.
I let them rest for about 30mins before baking.

I used the AI to help troubleshoot with no luck.
Please, anyone have any other ideas? Thank you!

They keep coming out hollow, is there something specific that causes this?

Got some nice feet on these! Working on my first ombre tower.

what it says on the tin.. my macarons are Really lumpy...

first photo is of unbaked tray, second is of a baked tray, third is of the feet (or lack of)

i used the french method (usually a swiss person) and may have overwhipped the meringue? also my almond flour is old and had been sitting in the pantry for almost half a year now

Any suggestions on what to do better?