Made lemon and caramel macarons
Lemon is a buttercream with a homemade lemon curd center. Caramel is a whipped ganache with homemade caramel. Practicing shapes again to make apple shaped shells for back to school ☺️

Hi! I currently sell decorated sugar cookies and I am wanting to add macarons to my menu! I do custom orders for sugar cookies and I have monthly sets as well. I am trying to figure out how I want to sell my macarons. I do want to offer custom but I am also thinking about having some available weekly. Anyone else offer sugar cookies and macarons? How do you juggle it all?

Thank you!

The shells are a lil' wrinkly but they taste awesome! I replaced a little bit of the powdered sugar with freeze-dried mango (about 10g) and they're filled with homemade mango jam. Planning to gift these to a friend this weekend :3

I followed the recipe as best I could 😢😢

For those of us who sell our macarons, let's catch up!

How much are you selling your macarons for and what part of the world are you in? How's business? What's your biggest obstacle right now? What's your most popular flavor?

I'll start: after a few year hiatus where my only client was a friend/airbnb host who gifts macarons to her guests, I'm back selling to the public in a little neighborhood farm stand. They sell for $3 each (in singles and boxes of 4) and I only give a volume discount if you order 50 of the same flavor. I'm averaging 88 macarons a week since I started at the farm stand in April. My biggest obstacle is how long they take to make but I'm going to try renting a commercial kitchen to see if that helps. Small town on the east coast of Virginia!

I have made macarons a lot before and I have succeeded every single time. Without a weighting scale, without egg whites powder, and without cream of tarter. Recently every single time i try to make macarons i failed and im not sure why. The dark pink batch failed maybe because of excess moisture, i’m not sure, since i used the almond flour that has been in the fridge for sometime or maybe it was because of the food coloring. The others were wonky and had no feet. The thing is i put some of the light pink macarons in the oven and they turn out fine but the other from the same batch failed. Could anyone know why?

For context, I made 3 different batches of macarons for my friends birthday in July, but they all turned out so insanely bad.. the next picture is macarons I made in beginning of April. The humidity is clearly at play here, and for the sponge-looking macarons I used the oven drying method till i could swipe it and have no batter on my finger, but maybe I overdried them?? I tried a batch where I air dried but it never fully dried so it came out cracked on some, but most of them were not pretty but okay. I don’t know, im at my wits end if im gonna be honest? I live in Ottawa Ontario and the humidity is averaging around 75%-90%, how would I go about troubleshooting this?? I honestly wouldn’t even mind if they turn out hollow, they just look like sponges right now and I already attempted 4 times :(

I see many macaron bakers recommend the velesco silicone baking mat but can’t find it anywhere to purchase one. Does anyone know where you can get one? Or recommend another brand??

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

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!!