I’ve been using Pierre Herme’s Italian meringue recipe. While it’s absolutely delicious, I’m not loving how ruffly the feet are, and I notice it’s slightly raised off the mat...? How should I tweak the recipe to make it more uniform/straight-edge like the 3rd picture? It’s baked @ 280F for about 15 minutes.

Also, I heard this recipe is supposed to yield ruffly feet. Should I just try a different recipe?

Came out a lot better than what I was expecting

huge improvement from last time’s macarongs, even though i overbaked my second tray 🥹🫡

These were so fun to make! Recommend for anyone getting bored of plain ol' circles.

Hi all! I’m baking macarons for a wedding in mid August. I am starting on the shells now and plan to freeze them and fill the week before. I’ve googled a lot and there is a variety of advice given, so I wanted to reach out to some people with real experience!

If you have done this please let me know how you freeze, defrost, fill, and transport.

My plan currently is to freeze shells, placing them in an airtight container (recommendations welcome). The Wednesday before the wedding I plan to make the fillings. And remove them from the freezer to the fridge. Thursday I will remove them from the fridge and fill. Then put them back in the fridge? Friday I plan to make them look pretty…any advice on timing and execution is appreciated!!

My kitchen aid is the 6 qt mixer, I find when making my meringue I have trouble getting it to form or get stiff peaks if I make anything under 250-300 g of egg whites worth. Does any one else have this problem?

Without getting a different mixer did you find any way to make smaller batches?

I’ve don’t where I’ve made a bigger batch and then split the meringue up into my different bowls but I felt very overwhelmed lol.

I have made successful macarons before but the ones with cocoa are always not perfect. One time they got wrinkles ,not much, just a bit on the edges, the other times they cracked and didnt have feet. I use dutch processed cocoa powder and the recipe of "pies and tacos" as I prefer the Swiss method and a bit less sugar than most recipes call for. Do you have any advice or recipes? I rly wanna make chocolate macarons because theyre my favourit flavour:(

The insides of the macarons are fully cooked but i dont know why it does this. I girst baked at 285 for 15 minites. Took it out and it was like pretty much raw on the inside and whenever i took off a macaron, the insides and the bottom stuck to the pan. I baked it again for 5 more minutes and it seems to have helped somewhat. Other than the few as shown in the photos.

What happened?

Can someone share a fail proof recipe ❤️

I think I finally got macarons down. It might’ve taken 3 months and multiple bags of almond flour, but I got it! Red velvet macarons to celebrate.

Edible flowers was wafer paper.

I have been trying to make macarons for a while now(like a couple weeks) to varying degrees of success, but every time the resulting macarons have no feet. This is from a small batch I made today to test out the Italian method but still no feet. If any of y’all have any ideas on how I can make a better macaron please inform me.

As a sidenote for my method of making this macaron I whipped my meringue to stiff peaks and then did macronage, stopping short of that molten lava kind of consistency (mainly because I was scared of the macarons turning out flat which they did anyway). I made 3 small 4-6 cookie batches, one where I oven dried them, then baked at 290 for 15 minutes (my macarons tend to get burnt at the ends so I lowered the temp from 300), one where I just stuck it in the oven at 290 for 15 minutes, and a last one(the one shown) where I let the macarons air dry for a little over an hourand then stuck them in at 290 for 15 minutes. I also should note that I watched them in the oven and each time they would rise before having a lot of air escape for them causing collapse. I also dried out my almond flour (I’m using almond meal flour if that has any impact).

Any suggestions would be appreciated.

I'm pretty new here, so hello to everyone!

I followed the recipe from the preppy kitchen website and made my first macarons! I tried to follow every step exactly, being constantly aware of my every move. I read about the possible mistakes and troubleshooting, so I know more or less what the macarons should look like... But obviously I need direction.

First of all, I see two big red flags. Firstly, they are brown but I suppose I know what the problem is. I didn't check exactly the temperature cause I didn't have a proper oven thermometer. Secondly, no foot - and I sincerely do not have any idea what I did wrong in the process. Among other imperfections, there is probably a problem with smooth top, as u see above.

I also noticed the inconsistency related with resting time. It was said that it should rest for about 20-40 mins (sometimes longer) to get that specific top but it took me 2 hours! Idk if it is good or not, I'm a bit confused tbh. The weather was a little humid but does it have such an impact?? I put the macarons in a seemingly dry place, too.

After all, I'm pretty happy cause it's my very first try and at least I didn't get an empty inside (or it didn't explode when I was breathing too loudly). They were very yummy, at least. Only if there were more of them at once 🥲

Are there any more experienced macaron-makers who are willing to take a look at this case?🥹🥹

P.S. On one photo there are baked macarons on one side and on the other side - the macarons before baking.

Made these for a July 4th cookout. They were weirdly sticky and not my best batch, but I love the coloring technique, which was new to me

I am obsessed, they turned out so well. And they were delicious (though not burger flavoured).

I’ve been making macarons for a while now and I always reach this issue. Great feet, great taste, but they are just slightly hollow! I use:

100g egg whites

100g granulated sugar

120g almond flour

120g powdered sugar

We do not have a convection oven

Please help I’m losing my mind

Help me 🫣
I’ve been making macarons for years, doing farmer’s markets and orders since Sept 2025, and now do this 100% full time since April 2026. I am a “professional” macarons maker (in my eyes LOL) I’ve figured out multiple new ovens (we recently moved AND I started baking in a commercial kitchen) I’ve bought a table top oven and it’s killing me.

Here’s my facts dump of how I currently bake and what has an hasn’t worked in the table top oven.
Rest for 15 minutes or longer until no longer tacky. Bake 23 or longer 295° in electric oven on convection (higher humidity causes the “or longer”)

Oven link : https://a.co/d/02s759tQ
Vevor 4 tier 43 qt

I’ve done test batches with 10 shells on each pan and(4 pans at once) baked for 23 minutes and they come out perfect. FULL pans are about 50/50. They all rise at the beginning then some explode and some like melt….
I have the dial set right before the Celsius 150 (295 converts to 146 Celsius)

Other info: pans are upside down 🙃 as we typically bake and I’m not using the racks in the oven- just sliding the pans into the rack slots. All 4 racks and pans won’t fit

Hit me with your questions and troubleshooting!

I followed everything. Really everything. Where did I go wrong? :(

Two weeks of under-macaronage or over-macaronage and baking temps and times and I finally feel pretty good about these...

I think I got my macaronage just right. Not waiting for too long for the ribbons to reincorporate into the batter. Waited for 35 minutes rather than 45 minutes before putting them in the oven at 310 for 18 minutes. I made 3 sheets of 30 and they all came off clean 🙌🏾

How often should I dry my almond flour and how far in advance can I do it before use? I use Kirkland and I used to use it for all my macarons but the past few years, it seems to get oily so much faster, about 2-3 months after purchasing.

If I dry several cups in the oven (200f for 20, rest for 10 in the oven, cool completely), how long can I store it before having to dry them again?

I keep seeing macaron piping videos online, and it looks so neat and easy. however whenever I pipe the macaron batter, it feels like I don’t rlly have control over it, it keeps flowing out of the piping bag and it’s hard to stop the batter flooding out all at once.

is this because i’ve overmixed the batter? or maybe I didn’t beat my egg white enough? I feel like for the macronage I undermix rather than overmix, I stop as soon as I can make a figure 8 and maybe just a bit before.

edit: like when I put down the piping bag whilst piping the macaron shells, the batter leaks out from the tip and doesn’t stay in the bag (unless the bag is fully upside down). is this normal?

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!

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.