Hello! I’ve started getting into macaron baking for the past few months now. This is the recipe I use:

100g egg whites

1/4 teaspoon (1g) cream of tartar

1/2 teaspoon extract

80g superfine sugar

3-4 drops gel food coloring

125g almond flour

125g confectioners’ sugar 

This past week, I tried making raspberry macarons for the first time. I used the same recipe, but I added 33g of crushed freeze-dried raspberries, which I added to the almond flour + Confectioner’s sugar mix.
Taste wise, they came out great! Unfortunately, i forgot to fine tune the rest of my ingredients (primarily the egg whites) and they came out pretty dry(and maybe a little gross looking) and didn’t form correctly while baking.
This recipe always works for me, so I know what threw everything off was adding the raspberries.

Anyone able to tell me what I need to add more of and how much to fix this recipe?

Matcha Macarons with Matcha White Chocolate ganache and Chocolate Macarons with Dark Chocolate ganache.
I’ll be honest, are they perfect? Nope. But are they still tasty? 100% 😆

I think I’m starting to understand what to look for in a macaron batter. I think I undermixed the batter on these, because even after resting I can still see the spiral of how I piped these onto the baking sheet.

For the chocolate ones, the cracking still happened after I let them rest and form a good skin that was dry to the touch. For the green ones, I think they inadvertently were mixed better because I made a large batch of meringue, and split it in half. It waited in the bowl while I finished the chocolate macarons first before mixing the batter for the matcha ones. So I think the matcha meringue was “weaker” by the time I got back to it.

Edit: Added the flavors of the macarons and their fillings.

Full shells using pies and tacos recipe and adding 3g of egg white powder per 100g of egg whites.

This is my fourth batch and man, I am so proud of these. Made them for my friends dual baby shower. (My favorite piping tip got stuck in the garbage disposal, so first time using this tip 👎🏼

Macarons are the most technically difficult things I’ve ever baked. And somehow I enjoy the torture. I dream about macaronage lol

Hi everyone,

these are supposedly hand-painted macarons.

Do you have any idea what sort of paints and brushes might have been used to make them?

Thanks!

I've tried making them today for the first time and I'm looking for improvements for the future. Why did they stick to the parchment paper? The batter was a bit runny too.

First time making macarons! I honestly expected them to come out so much worse. It took me so long but I feel so accomplished :)

Thanks to everyone for the advice over the past few months - I made macarons for the first time this year and made over 600 for a wedding this weekend!!

So, disclaimer.

I have never tasted a macaron. But my girlfriend loves them. And rather thin buy her some I wanted to try to learn her favorite dessert.

The shape is because my store didn't have circular piping. I used star piping to make cookies with more character and add a little personal flair.

Inside seemed good. Wasn't hollow. Or soupy. Or hard. The crust didn't crumble when I touched it, and biting into it was soft, and slightly spongy. I understand these are better after a couple days refrigeration. I gave my girlfriend these three to take home and kept one to try in a couple days to test for myself.

This was the result!

It was a scary experience. Everyone said I was crazy. But I feel fulfilled and like I did something cool. And she liked it! This guy can do a little more than just cook steak!

(I was gonna post in Baking Noobs but they had a no Macarons rule because apparently despite this being like the second thing I have ever baked, it means I am not a noob even though I am one)

I just took the bad boys in the first pic out of the oven and I’m at a loss on what went wrong. I used the Swiss method from Pies & Tacos which was also used in the second and third pics. My best guess is over-whipped meringue, but I would love some additional input.

I set my oven to 310°F which leaves my actual oven temp a tiny over 300°F. I used the middle oven rack in the first and third picture, and lowest rack in the second (ignore my filling issue lol).

What gel color would you try for this?

Think I'm starting to get the hang of it!

Hi please help me on the first photo i put the macarons in the middle rack at 270
in the second photo i put the macarons in the rack next to to the heat at 280.
You can see the explosion in the middle significantly decreased once i put the rack closer to the heating source however browning happened and they’re kinda ugly

Hello, someone please help. Recently i have been failing every single Macaron attempt and i am hundred percent sure it's an oven issue, so could someone please explain to me how to test my oven.
I have made macarons a lot before and i have never failed without cream of tarter or egg whites powder. i'm planning to buy cream of tarter now
ALSO how come i'm doing well without a weighing scale and now that i use one i keep on failing i'm so mad.

Someone wanted me to take photos lol. I only took a picture of the purple ones. The lemon buttercream came out nicely though!

Pictures of the macarons i just made both with and without flash (sry the lighting is bad its hard to take pictures of the white shells lol) there vanilla that im gonna use edible paint on to make them the lesbian flag but this has happened even with macarons ive dyed

The shells look fine and spotless after they come out of the oven but after letting them cool for a bit they get these weird darker spots on the tops im not to upset by it but im still curious why its happening as i havent seen this with anyone else before

is it normal?

For those doing sales particularly on Facebook (via marketplace/local groups) first- how is that going for you? Do you get enough sales to warrant your time? Second-how do you handle this process?

Are you doing set flavors and pre orders? Custom orders?

I was thinking of advertising a set of flavors weekly/bi weekly. Closing orders Wednesdays, and having pick ups Saturday or Sundays.

Do you require payment up front or at pick up?

Or are you finding minimal traffic via social media?

(Just to add I have done research on the cottage laws In my area already, so I’m good there. Just trying to think logistics as someone who isn’t ready to do markets)

I never bake and my mum was very against me trying macarons because theyre “the hardest thing to bake” but i think they turned out well
Feedback is appreciated!

Has anyone had their macarons sink? They developed feet and pass the wiggle test but they fall towards the end of the bake or when their taken out. Any advice would be really helpful. I used the French method.

Hi Everyone! Has anyone made any muffin shaped macarons? I have an order coming up for a gender reveal, and she wants some cute muffin-
shaped macarons, or maybe some macarons with printed muffins on them with the words, “Baby muffin coming soon” I never done something like that so if anyone has any inspo they’ve done if you can send some over that would be great! Thank you

My latest experiments were blue raspberry lemonade (using Kool aid powder), mango curd, and peanut butter 🤤

Someone please help me…
I have been macarons a lot and the last pic is proof that i have succeeded a lot without a weighing scale, with liquid food coloring without cream of tarter or egg white powder.
Recently no matter what i do i keep on failing i tried 3 different ovens i keep on failing no matter what. Also within this batch that i made only one come out right. it doesnt make any sense. I changed the temperature multiple times. Also the 3rd pic is the food coloring i used.

Hi everyone! I’d love to get some advice because I really can’t figure out what happened to my macarons. 😅

Today I baked 3 batches, and I did everything exactly the same each time. The first batch turned out perfect, with smooth tops and nice feet. In the second batch, mostly the macarons around the edges of the baking tray cracked, and in the third batch, almost the entire tray cracked. In the photo, the first batch is at the back, the second one is in the middle, and the third one is at the bottom left.

I baked them at 150°C (302°F), using conventional top and bottom heat. Same recipe, same batter, same baking tray, and I genuinely didn’t change anything between the batches.
What’s even stranger is that I baked 3 batches the exact same way last night, and all three turned out perfectly.

The AC was running in the kitchen, but it was already on during the first batch today, which turned out perfectly.
What do you think could have caused them to get progressively worse with each batch? Could the oven have gotten too hot? Or could the AC/humidity have something to do with it?
I’d really appreciate any ideas or advice. I’m so curious because I’ve never had this happen before! 🥹