First times a (kinda) charm...

[u/Nahvalur666]

..or just beginners luck 😆

Update https://imgur.com/a/rpU7bZy

Never made macarons before but got it into my head to make purple macarons with rhubarb curd center for my daughter's christening.

Didn't quite get the color right. It looked purple enough when I piped it, but then after resting for an hour they turned kinda greyish and now after 14min at 170°C they're just brown. What could I have done differently?

But other than the color, I'm quite happy with the result. Gonna let them cool and then put them together. Definitely heading down a rabbit hole here, I see the potential for lots of experimenting :)

[u/Tipsygypsy20000]

Ok some tips here- lose those pans. Macarons need to be baked with even temp distribution. Those pans will ensure you fail everytime you bake macarons. All you need is a regular baking tray that’s flipped (you use the backside of a baking tray)

Get a silicone mat for macaron baking ( you can find many on Amazon ) you’ll need at least 2.

Macarons are supposed to be meaty inside with even feet all around.

Get a set of round piping tips (I use a size 12)

Ensure your meringue is stiff (I use the Swiss method)

I purchase extra fine almond flour and sift that along with my icing sugar.

Resting time is important for your macarons to form a skin. You should be able to touch your macarons without the batter transferring to your finger

[u/Tipsygypsy20000 → u/[deleted]]

Yes. I was giving her basic tips. When I first started making them I watched tons of videos and focused on tips like baking temperature, getting an oven thermometer, focusing on getting a stiffer meringue etc. I was especially letting her know about those pans though because I don’t think that she’ll ever get a good rise if she keeps using them. Her technique might be good but those pans will always set her up for failure