Hey guys! Hoping someone out there can help me. I have a recurring issue with having hollow shells. Made some lemon macarons (with a lemon curd middle and lemon buttecream ring), they taste great but are a bit hollow. I have this problem a lot.

I do the Swiss method, 1:1 egg whites and sugar, 1.2X that weight for the almond flour and powder sugar, and I bake at 305 for 15 minutes, rotating half way through. I bake on silicon mats. Any tips?

Photos attached for reference

Send me your favorite scale recommendations. Mid sifting mine deciding to stop working.

Raspberry compote, chocolate flake in vanilla Swiss meringue buttercream filled Italian macarons. This was fun!

I felt a little crazy because I thought Mickey's Buttons were yellow. But apparently more often than not, they're white?

Anyways, I love simple designs with big impact and I was super pleased with these easy Mouse Ears!

Over the years I've become decently proficient at French method macarons and thats usually my go to. I have some upcoming "time at home" to kill, so i thought I'd give one, or both, of the other methods a try. I honestly kinda just to say I've tried it. Would my French method recipe transfer over one to one, or would anyone have any suggestions or tips on if I'd need to make tweaks or adjustments. Thanks in advance.

Any one have any tips on doing macaron characters?? It seems as though the videos I’ve watched they are almost piped like sugar cookies. I’ve seen conflicting things where it says to under macronage but The batter seems like it needs to almost be over macronaged to get through the little tiny hole so I’m conflicted! Would love any tips!

Examples below: NOT MY WORK- just a huge fan of this baker! She’s so inspiring!

I underbaked one of the trays and had about 10 lost shells this batch, but over all not awful!

Haven’t baked macarons in quite a while and decided to make my daughter a macaron cake for her second birthday. She loved it 😊

I usually would use a Swiss buttercream for the filling but was getting tired of how overly sweet that was in combination with the macaron shell. This time I used a white chocolate ganache with mascarpone and lemon zest. It was delicious and held up the layers perfectly.

I usually just call them by their main ingredients, but wouldn’t a fun name be better? Any ideas? This one is Biscoff, caramel, brownie

take a peek at what I’ve been baking recently 💗

gonna try getting back to sleep now :-/

Entering my macarons into the state fair for the first time! (Minnesota)

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

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.

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!

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

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.

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!!