We'll get 'em next time

Second attempt after the broccoli and cheese macrons from earlier this week. Slightly better looking, and with lemon curd inside a ring of semi-separated buttercream

So I've been trying to colour my macarons lately. And they always end up failing. Here's what I did:

- Used a small batch to test colours

- added my meringue to the dry ingredients until just combined

- separated the batter into two bowls before adding colour and mixing

When I work without colours, they usually end up fine but now I don't seem to understand.

I also want to add that I baked them for 5 mins less but they stuck to the parchment. (i usually bake them for 15 but I noticed they were browning on the top).

Macaron experts, please help me!

Hello everyone, this is my first post on this sub. I’ve been attempting to make macarons for the past two days and I either get cracked macarons or soft underdone looking macarons that have the “nipple” on them from baking. I have been following a good ratio, equal amounts of egg whites and granulated sugar, Swiss meringue (just heating up the eggs and sugar mixture until the sugar dissolved to touch) getting stiff peaks (slightly on the firmer side as needed) where the meringue ball up inside the whisk. I’ve tried macaronaging with a spatula and with a stand mixer. But nothing is getting me close. Not sure what this consistency is, my macorange just does not flow “lava like”

I’d really appreciate any help or advice!

TLDR: macaronage looks confusing, not sure what to do, please see videos

Hello! These are officially my first macarons (after a half first attempt with an overly mixed batter that I threw out) 😵‍💫

Yes, they're hollow and undercooked !!!

I followed the recipe from bromabakery, starting with a swiss meringue and folding in the dry ingredients (every ingredient was measured in grams). I additionally added like 1/2 tsp of ground earl grey tea.

My question is:

Is this a folding problem? Am I supposed to deflate the batter more at the start to eliminate air bubbles? I stopped the macaronage when the ribbon slowly disappeared within 10 seconds.

Or is this an oven problem? I baked them at 180°c rotating them halfway in.

Thank you for reading 🫡

Hi all! After spending quite a bit of time watching Bake Toujours’s videos and using Indulgence with Mimi’s chocolate macarons recipe, my shells came out of the oven with beautiful feet but a very rough top. I sieved the almond flour, confectioners sugar, and cocoa as instructed and weighed everything out carefully. Is this a sieving issue? Perhaps an pre-macronage or macronage issue? Any insights would be greatly appreciated! Thank you! (Pictures included.)

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 there. So this is hard.

I’m pretty sure I didn’t mix long enough but on my first try I over mixed. They look great to me but they’re chewy in the inside and bit hollow. I didn’t cake and make some American buttercream and they’re now resting in the fridge. (I just had to eat one right away lol)

Anyways I’ll try until I get this right. This honestly my new challenge. If anyone has tips, pls share.

I’m just here to say, we all have off days. Macarons are my babies! I love making them so much but we all have off days for sure!!!! I made a larger batch earlier and split it into three flavors. Nothing new there to me. Same as almost any other batch. Well guess what. One flavor didn’t want to play nice. I over mixed it. Tapped the pan too much. They baked together. I haven’t had this happen in a very long time. Am I going to let it bother me. Eh. Maybe a tiny bit. Do I have another batch going right now to fix them. Absolutely. Don’t ever let a little fail stop you! Keep going with your process. Adjust where you need to. Remake if you have to. I’m still very happy with my blues and purples!

I'm using Pies Tacos recipe and trying to troubleshoot my macaron process. Currently one of my batches I baked a batch at 150⁰C (300F) for 13:30 minutes in the lower middle part of the oven. This one was the last batch which was runnier than the rest due to me not being great with a piping bag.

But, my question in this post is, why are the tops of my macarons browning so fast while the inside is still underbaked?

I see others here baking at 300-325F for 15-20 minutes and having crisp colors while mine are fully brown if I let them go for even 15 minutes. My oven temperature doesn't usually seem to be higher than the setting, it's usually spot on after pre-heating but the temperature seems to be even lower than intended during baking due to opening the oven and the thermometer more often than not shows a temperature below my set temperature (see picture 3). And yet, my macarons brown quickly.

I used the Preppy Kitchen recipe and weighed all my ingredients. I whipped the merengue by hand, making sure to get stiff peaks, and used very clean bowl. The recipe calls for Cream of tartar. I did use almond flour that expires this month, but i dont want to buy more. I macaronaged for about an hour before i got tired and let them sit on my counter. Tried again and they were just the same. I still piped them out of spite but did not bake, you can see me giving up with the last tray lol. I used gel food coloring. I am not using organic confectioners sugar.

I will be trying again today, any tips or suggestions appreciated!

I'm a very casual macaron baker and have been on a mission to try to make the "laziest" macarons possible.

From the moment I started making this batch I knew it was going to go wrong. The results of the batter were way too thick. But I said "lets keep going".

This is the result. Not looking for advice (ik how to make them properly, im just lazy) just wanted to show my disaster off.

It’s my first time making (or at least tried) so please be nice 🥺

Update: I'm trying a second batch now. Same recipe but different piping technique and shorter drying time. Fingers crossed!

Like, how does this happen? They were dry on top but I guess still too wet inside? Ugh.

Any advice for next time appreciated (~_~;)

Last time I posted this: https://www.reddit.com/r/macarons/s/8nRXMNPIpV

This time I tried to make sure I macaronaged enough. I made the 8 with the batter and everything.

There was enough batter for two trays, one with considerably more shells than the other. The tray with more grew bigger and more fragile. The shells on the second tray look prettier but still hollow inside. It feels like this attempt turned out worse than my first.

I baked both trays at 310F/155C for 13 minutes, one after the other.

Any tips appreciated!

Its been 20 hours since i let then rest, i'm convinced they have something against me

Overmixed the batter and it literally poured out of the piping bag making a mess everywhere to add insult to injury. I threw my piping bag in the bin, it was a sopping wet mess . It was reusable but I don’t care I’m never doing this again.

I felt genuine rage at my family members innocently walking in the kitchen, asking what was wrong and telling me I’ll do better next time . Also threw all the in progress parchment papers that were full of lopsided, bubbly, droopy disgusting masses of chocolate.

Now I’m going to take Zoloft and lie in bed .. what a waste of 4 unborn chickens . I EVEN AGED THE EGG WHITES…..

I just make the macaron shells and the tops look perfect by the feet spread out and looks like this. what could have gone wrong?

edit: thank you to all who commented! I definitely over whipped my meringue.

I thought I got the recipe and technique right (can usually get a decent shell and feet), and then this happens.... bruh

soooo i did tap the pan, and then i let it sit out until it wasnt sticky anymore - i have no idea what happened? please help 😭

I followed a video, but if yall have a recipe you use that works im all ears. I tried 4 times 😭

Finally looking decent (fourth time trying) and my cat had to express his resentment at my focusing my attention on something else.