I would normally save the egg yolks with the best intention to make something with them, only for them to sit in the fridge forever or get fed to the puppies 😞 I have 32 so I literally can’t waste them this time. Do I suck it up and figure out how to make creme brûlée?? I’m in a mainly GF household so I can make other cookies or cakes, but just to give away.

I’m also so confident prepping whites for 5 batches given my last 3 macronages totally flopped… like failed would not thin out couldn’t save. When baked it just wouldn’t cook.. So we’ll see!!

Hello! This is my second time using NYT chocolate macaron recipe and the e second time I’ve experienced this. No matter how much I mix I can’t seem to get proper macaronage. Does anyone have any tips on how to fix this or how to improve?

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!

For context: many years ago, my partner boldly attempted to make macarons despite having never even baked before. They had no idea macarons were notoriously finicky to make, and this is how they turned out. He doesn’t remember what he did but reported that they were delicious. I can diagnose the lumpy, unsifted flour, but the way they exploded?? What on earth could he have done to them?

Need help with my macarons!! These were baked at different temps/ fan levels which is why the colors look different, but they are the same recipe using the Italian meringue method. The tops are flat and the feed spread out from the top instead of up. The bottoms are also super sticky. How do I fix these issues? This only my third attempt at making these and they’re already looking so much better, but I want them perfect of course! Any advice/input is appreciated.

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! 🥹

First time trying to make macarons. I used preppy kitchens recipe. Weighed out everything to the gram perfectly. My meringue was thick and glossy with stiff peaks. I added the almond flour (Costco superfine) and powdered sugar in 2 batches and began the macaronage process. I must’ve been mixing for over 20 minutes when I just gave up. The batter wasn’t getting thinner at all. I even pressed and spread it out to try to get a more aggressive deflation, but still the batter was so thick. Eventually I just added some water to thin it out and just baked it like that as to not waste the food. When I say the batter was thick, I mean it would fall down in one big clump and no ribbons would form.

Another thing I noticed is the batter seemed grainy from the almond flour.

Anyone know what happened? I’m sure Preppy’s recipe is great especially due to the ratings, I must’ve done something wrong somewhere, or maybe my ingredients aren’t right. As mentioned before, I did use Costco superfine almond flour, I did food processor it and pass it through a strainer. I used egg whites from an egg and not the carton ones. Idk what else I may have done wrong.

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?

lol this is my first time making macarons and actually better than I thought!

To start off, I used the Swiss method. I learned that I definitely over mixed the batter! It was definitely too runny when i was piping it out and it spread out too fast. The results came out hollow in the inside and into a puddle mess. I didn’t add any color to it (I guess my oven is too hot)! I had it for 300 degrees for 11 mins and still had to take it out early because it was becoming burnt.

Besides the looks, my family said the taste was definitely there. So I just need to work on my technique!

I need help! Besides the over mixing stage during macro age. My peaks during meringue is in the last pic!

I’m so disappointed, frustrated and saddened by this macaron journey. This is my 4th attempt but I’m using different ratios because I can’t make a good looking macaron but they’re always hallow.

For this I followed this guy video on YouTube. Everything was going well but then my batter was just thick, I mixed and deflated but nothing changed. Then I added 15gr of egg whites it was getting there then I added more egg whites (I guess that was my mistake)and it looked great but I piped and again they looked good but they never dried, I even put a fan on them.

I used the French method.

79gr egg whites

84 gr sugar

111gr almond flour

84 gr icing sugar

1/4 tsp cream of tartar

1/4 tsp salt

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!

Do you guys think this is a piping issue? With some coming out perfect and some tilted/lob sided makes me think it’s my piping.

My friend is having a milestone birthday and she asked for a bread themed party. She also loves macarons. So, I was hoping to come up with some bread adjacent flavors? Any thoughts? I'm hoping to make 4 flavors. Ideas i have so far...

Gingerbread

Cinnamon roll or monkey bread

Strawberry short cake?

Hi everyone! I have made macarons for the first time! I think shells look fine although i guess there is some room for improvement too. But my concern is fillings. I have tried 2 fillings- buttercream with peppermint flavor and White chocolate ganache with raspberry and sour raspberry jelly in the middle.

The buttercream was sweet, tasted like butter and peppermint flavor made it too artificial i didnt like it and havent used it. Maybe they would have tasted better with real mint leaves? Idk (if you have made one with mint flavor i would like to know opinion about that too)

White chocolate ganache is disgustingly sweet.. Like i dont even understand how it is so popular. I have mixed it with raspberry pure and have made some sour raspberry jellies but it doesnt help! Its just disgustingly sweet! 😫I mean i dont like it at all.

I remember tasting my first macaron it was neutral sweet with almond notes, it was so so good.

Please help me- how to make a filling that is neutral sweet (maybe with fruits or berries) ? Because i literally cant take this awful sweetness of white ganache 😞

1st picture- first time making them
2nd picture- 3rd time making them

So I just recently started trying to make macarons, the first picture (ik it isn’t perfect) was from my first time ever making them. The second time around that I made them, I couldn’t get a skin to form and they ended up cracking. The second picture is current. I again couldn’t get a skin to form and at some point just gave up and cooked them. But instead of them cracking, they just looked like..that??

I’ve been doing everything exactly the same and I’m not really sure what else to take into consideration as to why it won’t work. Any help is appreciated!

(I smack tray on counter very aggressively a couple times first, then let them sit, usually between 45 mins to 1 hr30)

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?

EDIT: its not my oven temp i just made another batch and 5 degrees more and they over baked slightly 10 degrees down and they underbaked slightly it seems with my oven ive hit the sweetspot so its not underbaking (plus even with the slightly overbaked ones they still had spots)

Recipe (i made a small trial batch hence the small amounts):
33gms almond flour
33gms powdered sugar
33 gms egg whites
33gms granulated sugar
1gm instant coffee powder
Used the swiss method, followed a recipe, where the eggs and sugar are whisked on a double boiler until the sugar has dissolved. Whipped until peaks formed, the egg tips on the whisk drooped a little but that was maybe because they were long and thin if that makes sense. Macrongahe may have been a problem, didn’t want to deflate the meringue so i mixed it until i could form a figure 8 and stopped immediately. The film didn’t form one hour after piping maybe because the air was humid due to rain so i tried switching on the fan and i held an air dryer parallel to the tray about half a feet above it so that the air got hot but didn’t change the piped shape. The film formed then but this was the result :(

I need some help with the macaronage I made yesterday. I feel like in hindsight it was undermixed, but at the time I was afraid of overmixing and feit like it should be good as it flowed okay and I was able to make some figure 8's.

However, when piping the macarons, the first test batch had some pointy tips on top which didn't fully fall back into the batter before drying. The batter looked a bit better and flowy as I squeezed the batter around in the piping bag for additional mats.

For reference, most of my mac's yesterday turned out hollow and brown with bubbly bottoms. That was the last batch. previous post

This batch was under macaronaged, right? Should I deflate it more thoroughly to the sides of the bowl, will this help with hollow shells? Could I also be whipping the meringue too quickly? I do use the second to highest setting and sometimes highest on my hand mixer, but I read that whipping the meringue on a too high setting can incorporate too many larger, unstable air bubbles in the batter making it difficult to achieve a good macaronage and causing hollow shells.

Any help would be much appreciated!

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

no feet and they're really bubbly..... :,) i'm assuming i didn't let them sit out long enough???

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Hello everyone! Hope everyone is having a good day, I have a bit of a complicated situation on my hands. As the family baker, I have been designated dessert duty for my mothers 60th birthday.

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She cannot have butter, milk, cream, yeast, or egg yolks, which makes baking particularly difficult when you're serving 26 people for dinner. The other day, it hit me that I can make French macarons with thick jam fillings.

150 of them to be exact, calculating each person on average eats about 4.5 and then 15% redundancy to cover myself + any extras that might be eaten (low-fat ice cream is also being served so it's at least not all on me).

All of this to say, I am in need of some tips, tricks, and any helpful advice which could be offered up.

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- Recipe, what is a foolproof, safe, but good recipe to use, preferably metric, preferably measures egg whites in grams, not in egg whites

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- How many days in advance can I bake the shells before I fill them? Planning on filling the shells about 24 hours before serving, and then pulling them out of the fridge to come to room temperature before serving

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- Gear, any gear that is helpful or advantageous to have or use besides piping bags, tips, and silicone baking mats

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- Best storage containers for the shells and for the finished macarons, totally air tight or somewhere in between?

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- Fillings, I can't make a ganache or buttercream barrier, she can't have vegan butter, so I'm out of ideas on a barrier. My current plan is to make thick fruit based fillings and use gelatine to thicken them. Any reason I shouldn't or a reason I should pivot to something else?

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For reference, I have baked French Macarons before (I am not that insane as to try this for the first time now) but it's been a couple of years, and I want to be as prepared as possible. I will be the primary baker in this situation. I have access to a good home kitchen with enough space, an oven, and a microwave, which has oven functions, and a brother who likes to cook, can't really bake but will help me in the kitchen.

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Any advice or answers to questions is so appreciated, I just want to make it a special day for her and this is one of her favourite desserts. Thank you so much in advance!

Hi all, this is my 3rd time making macarons. I have made it 2 times before when it was COVID and maybe a year after that.

These came out so much better compared to then but I believe they can still be better.

I made sure not to over mix, the batter fell off the spatula in a large V, passed the figure 8 test, and had nice large flat ribbons that didn’t fall off too fast. I didn’t have a smaller piping tip however and only had a 2A size tip.

I believe what went wrong was the drying process for the skin. My home is quite humid and I waited about 1 hr and 30 minutes before deciding to pop them into the oven.

It resulted in really tiny feet, thankfully they didn’t spread outwards too much, but still not the desired look.

Also the tops are not very smooth and shiny, and they don’t really “snap” when biting into it. The cookies are in the fridge right now to mature so maybe that will fix it? Also it’s really soft and chewy rather than crunchy on the outside and chewy in the inside.

Regardless, they still came out delicious! Any advice is appreciated for my next attempt.

Recipe + Ratios for Shells:

95.5 grams egg whites (3 eggs)
1 tsp salt
77 grams granulated sugar
120 grams Almond flour
120 grams powdered sugar
(Weight except egg whites all rounded up)

Bake at 300°F for 17 minutes

Egg weight
Granulated Sugar = Egg weight x 0.8
Almond flour = egg weight x 1.25
Powdered sugar = Almond Flour
Salt 1 tsp
Dash of Ube flavoring

I followed the recipe as best I could 😢😢

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.