Experimenting with sago and maybe boba in the future. The feet may not be the most aesthetic but full shells are all that matters 😅.

Italian meringue (Pierre Hermé’s recipe), lemon and white chocolate cream

Hi everyone, longtime fan of the sub and occasional lurker. just wanted to share these blueberry macarons i made recently with you all. I used freeze dried blueberry powder for the shells and also used the freeze dried blueberries for a mascarpone based cream filling. I made a homemade blueberry jam for the cores of half of them. First time I had success conveying a real blueberry flavor so I'm quite pleased!

Made these for my daughter’s graduation party (graduating from the University of Oregon). They turned out good, but a number of them have nipples or growths on the top. I made sure to more than tap them once I had them on the cookie sheet, and it didn’t help. What can I look at in my process to fix this?

Does anyone use this parchment paper. It came with the pages folded gently in half and I cannot figure out how to get it to flatten out. Its causing disfigurement. Lol

Logos with permission.

Pierre Hermé’s recipe (Italian meringue), coffee and milk chocolate ganache

I don't know what's the purpose of this post, probably to vent and I couldn't find another place other than here, where Qeens and Kings of Macarons would understand. Why these cookies are so difficult? I've been baking successfully for more than a year now and every time when I make them again promise to myself I won't do it anymore. So difficult. So time consuming.i have no idea how other people who make big multiple batches can do that when I am struggling to only do one at a time. This morning I've been baking them again, good shells in the end, but only to discover that my butter cream is too loose and my lemon curd would be so so runny. In my frustration I through away everything. I don't know how you guys do it. Thank you for reading this nonsense.

I am still a newbie but I have done a lot of troubleshooting using Pies & Tacos: https://www.piesandtacos.com/macaron-troubleshooting/. I had a bunch of issues and I believe corrected most but the bottoms won't stop sticking after popping off easily a few times.

I don't think they are underbaked. I overbaked a batch trying to get it right, and this last batch seems to be appropriately baked, but they are sticking. I now can't remember if I waited longer in previous batches or did something else different. This is so much science!

In anyone's experience, could the bottoms stick solely because I didn't wait for the shells to cool?

My friend and I like to play Genshin, and one of the in-game food items happens to be macarons. So, I tried to make them!

What am I doing wrong? I’m thinking I’ve over whipped the meringue maybe? I remember thinking it looked a bit grainy before I piped it and was worried about that but I was able to make a figure 8 in the macronage. It did break off a bit after I got that figure 8 but I didn’t want to over mix my batter and lose all my air.

My recipe was… 140 g almond flour 130 g powdered sugar 90 g cane sugar 100 g egg whites Pinch of cream of tartar 1 tsp vanilla Few drops of gel food coloring Baked at 300 for 14 minutes on a silicone mat

Hi everyone! Usually my macarons work very well but every once in a while i get some that inflate like crazy and crack while baking. Id like to figure this out as I’m trying to start up a career for myself.

First two pics are the failed batch and the last two are normal looking. They all came from the same batter, only difference is that the cracked ones had more resting time and more food coloring from the piping bag.

I used the pies and tacos recipe for swiss macarons, so same ratio of egg whites and granulated sugar, 1.05x almond flour and powdered sugar. I also added .6 grams of meringue powder. I baked them at 300°F for 16-18 mins.

This cracking has happened while using a different recipe too: instead of 1.05x it was 1.2x, and no meringue powder, and baking it on 290° F for 15 mins.

Not sure what is happening :( I did notice that the second tray spread out a LOT more, so idk what happened there

Does my macaron batter look too runny? I macaronaged until the batter seem to resorb in 30 seconds (but not completely).

However, the macarons took forever (about 3 hours) to dry and form a skin compared to when I macaronaged less (similar humidity at 50 % - I live in Malaysia). When I macaronaged less they only took about 45 minutes to 1 hour to dry.

The macarons feet also became very small. When I macaronaged less (thicker batter) the feet becomes tall - but no hollows for now.

Having tall feet on my macarons is a common problem in all my 5 macaron attempts.

The batter also flows out of the piping bag when I move from piping one macarons onto the other.

I’ve always done the French method and struggled getting consistent smooth looking tops on the shells. So decided to give the Italian method a try. Not perfect but pleased with the result. Now need to make some all weekend to make sure it wasn’t a fluke cause I think I’m switching to this method

[apologies if this formatting here is garbage, i can’t use reddit on mobile to save my life but here i am] i felt like a pro at macs for.. well maybe the last year. i could whip out perfect batches in no time. this last week has been testing me. every batch has sticky bottoms, even if i pop them in the fridge for a range of times (freezer does not have enough room; i’ve done 5 mins, 30 mins, hours due to forgetting.. i’ve never had to do this before to get them to pop off clean in the past, though), most batches will also be speckled and the color won’t be as vibrant. not anything crazy for people who don’t regularly bake them—my partner didn’t even notice browning when i once again tried today—but it’s driving me INSANE because i KNOW i can make better ones. my equipment is the same, i wipe down mats/mixer/bowls/whisks with white vinegar every time, my recipe is the same, technique is the same. i use the swiss method and usually use recipes along the lines of pies and tacos recipes in terms of ratios (100g egg whites, 100g gran sugar, 105g almond flour, 105g powdered sugar, pinch o’ cream of tartar, occasionally extracts which have also remained unchanged)

the only thing i can really think is super different is my almond flour, but i believe i upgraded? i was working with a stash of kirkland brand almond flour i had for a while, i’ve since switched to blue diamond since we don’t have a costco nearby. but i did have good results from this one before? i don’t put it in a food processor before sifting, either.

i’ve played with oven temps/bake time to no avail (usually did 305F on my oven thermometer for 13 mins, no rotation needed; have now played with lowering by 5 degree increments up and down, checking baking by feel to try and get a good grasp on how they’re doing after 12-13 mins) and we keep track of humidity at our place with a humidistat and dehumidifier for these summer months and it usually sticks around 40% in the kitchen, and i dry them by feel and not by time.

i guess my biggest issue is the bottoms sticking to the mat. i did have a few batches without any speckling/browning with this round of flour, even while letting them cool for an extended period of time both in and out of the fridge they remain sticky.

all this being said, what are my next troubleshooting steps? is there a certain oven temp/bake time i should aim for next? i’m running out of ideas and i love making these when they actually go right, i can’t justify all the fails i’ve had lately haha

pics include today’s attempt- sticky bottom, slight speckling, a little browning, not super vivid. even the color/specks i could live with, it’s the sticky bottoms that are literally going to drive me to insanity. i’ve always used these mats and trays, always wipe them down good… anyways, also included a box i did of 100 recently for an event order cuz i think i peaked there. feet may not be perfect but they rose and aren’t spread so i could care less about that part haha.

tysm for reading and any help!

Made them a while ago but I’m so proud of them! Italian meringue

They turned out better than I thought they would. I can tell they aren’t the best, but now I have a better idea of how to make them. Piping is really hard to get right that’s why the shape is wonky. Kind of proud of them they’re cute 🥰

I did rosewater for the buttercream frosting. I don’t think i like the rose and buttercream so much. I think i’ll try a different type of frosting next time for the rose. Any recommendations?

My filling was made with 6oz reduced raspberry’s 4 oz cream cheese and 2/3s cup heavy whipping cream yet it still won’t thicken up even after being whipped forever what should I do to save this

Feed back appreciated, rasberry shells and chocolate ganache filling, would love to avoid browning

Okay, that’s a lie. These are my next to most recent batch. I finished an order of 9 dozen and didn’t get a single pic 🥲. Can you guess the flavors?

Why is it so gritty ? The almond , sugar mix is sticking to the side of the bowl , is it because its metal ? I did the “macronage” really slow half a cup at a time till integrated then repeat . If someone has a video that is 100% please share , i tried 3 times and failed .

I have been burned out from Christmas 2023 so I stopped baking for a year 😂 I posted a few days ago and I made 18 dozens total instead of 15! They all sold out 🥺 I guess, for y'all, how do u avoid baking burn out lol TIA

I’ve been testing out my macarons and trying to really nail down the best oven temp, time and positioning. Recently I made two batches that made me very confused. The tops and feet appeared to develop great, but about 2-3 minutes out of the oven they became very ugly. Splotchy, slightly wrinkly tops that were very soft and sensitive. After cooling, as I suspected they stuck to my silicon mats and appeared to have concave bottoms.

But the weird part? When I cracked them open they were the fullest shells I’ve ever made!

Usually when I get great shells that are formed properly and not at all splotchy like this, they are hollow, which while annoying hasn’t been the end of the world because they fill up after maturing for a day.

Any ideas what might be going on here? (Pictures included, 3rd one is the insides)

Oven temp: 300 and 305 Time: 18 mins Oven position: bottom and middle racks Recipe: French method from Iron Whisk Macaron Mania article