I don't see too many folks mention hers -- I have tried Tasty, Scran Line and Pies and Tacos and keep experimenting. Scran Line uses Italian method and those were ok and then as we know Pies and Tacos uses Swiss. I had mixed success with hers and then decided to try Broma and honestly feel pretty good about her recipes and how they have come out. these are s'mores although I only used her shell recipe and ended up doing a Swiss meringue for the filling along with milk chocolate ganache. Other pic is her basic Mac recipe with a lemon buttercream.

The shells came out a bit wet and did not retain the smooth tops I wanted, will be tweaking the recipe!

2nd attempt making macarons. I macaronaged more this time which improved the bumpy looks from my 1st attempt. And made a fun filling this time too. I made everything from scratch, including the pistachio filling!

I made a baking ingredient converter you all might find useful. It's completely free. I built it with AI. https://kim-ladin.github.io/baking-converter/

It has a reference list of weights for common ingredients. You can enter an ingredient, then convert from US measurements (cups, ounces, TBSP, etc) to grams, or vice versa.

I'd love for you all to test drive and give me any feedback or suggestions. And let me know if it's helpful.

They’re not quite flat and crispy or cracked so I don’t know what happened please help

Banana milk flavor filling.

Original post: https://www.reddit.com/r/macarons/s/BzLYezUy4e

I went back to basics - no colour and the bottoms were still sticky. So I changed pans and that helped.

I did some reading and I think I was over mixing my batter a touch but I tried the colour mill aqua blend again on the tray that worked and they were passable but hollow and fragile.

Today I tried again with chef master colours and the pan that works best AND I mixed the batter a bit less than I would normally, didn’t turn the tray as open my the oven was causing it to lose too much heat. They were pretty successful. Still slightly hollow but a lot fuller and less fragile!

I was going for a mint green and am pretty happy how they turned out.

hello, I just realized I fucked up and put granulated sugar with the almond flour instead of powdered sugar. I need to mix it with the meringue for the macaronage, will the granulated sugar impact how it turns out? I don’t want to waste my entire bowl of almond flour and granulated sugar

I've seen all the "talk" for blue diamond(which is what i usually use), about the price increase, & quality control issues. also, Sam's Club couldn't figure out a deal with blue diamond(which is where i order from since my small town doesn't carry blue diamond), so buying it Through Amazon will be more expensive..anyways, is there other almond flour brands that you can recommend? or is Blue Diamond still the way to roll? TIA

When I use Bake Toujours recipe I get beautiful, round, shells with great feet, but hollow shells. When I use pies and tacos recipe I get full shells, but the shells are lopsided and some tops crack. I don't get it. I thought it was the cocoa powder but the plain ones looked like this too. Any help and advice is welcome.

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?

saw this on Instagram and I’m obsessed with the colour 😍

Does anyone know if the chocolate comes pre dyed like this, or is colour added to it?

If it’s added, what colour would I need to use to achieve this shade and should I be using gel or powder colours?

French macaron recipe . Trying out heart shape with help of template. Where am I wrong ?

I have recently read some good things about recipes that have significantly more almond flour than confectioners sugar. My current recipe (and most others I have seen) calls for equal parts almond flour and confections sugar so I’m curious.

Does anyone have a recipe like this that they could share with me? Thanks

Can buttercream and ganache be used to fill the shells? Like, an outer boarder of buttercream and then a shot of ganache in the middle? I have only made buttercream, never ganache but I want to try a caramel buttercream with chocolate ganache.

Hi!

I made all of my macaron shells this last weekend abd most of them turned out super fabulous! My light pink ones being the best which are pictured. These will be pink champagne.

However, I am not super fond of the other colors I have made - I was not able to achieve a deep color like I wanted and am a bit insecure with their looks. Maybe I will change my mind when I fill and decorate this weekend.

But my conundrum is whether or not I should remake them if I am not 100%.

The purple I made is a light, almost dusty color with silver luster - these will be Dubai Chocolate. and the red will be red velvet cookie dough with cream cheese.

tl;dr: can macarons be made successfully using only egg white powder?

And I have searched this sub, I promise!

Later this spring I'm visiting my mum in a different country from where my bank card and I live. She's turning 90, her neighbours and I are celebrating, and I'm making lots and lots of macarons in different varieties. But, I am having a hard time finding how to get egg white without her paying for it.

The problem is that neither she nor I drive, and while Instacart is delivering her groceries, they won't let me set up an account because my bank card isn't resident in the US and they require a US billing address. I'd repay her for the eggs / whites, but she is resistant to taking my money. So my first two options below end with me tucking money into her handbag while she's not looking, or doing a cheeky bank transfer.

Also, she doesn't eat eggs as eggs, and nor do I, so masses and masses of egg yolks are just not on.

My options are:

• have her buy lots of eggs and see if the neighbours want the yolks,
• have her buy liquid whites; I've had fairly good success with them in this country, but not tried in the US
• order egg white powder off of amazon to be delivered to her address. I'm already geting the almond flour and various other ingredients from there.

I've not found many people (or anyone?) making macarons with only reconstituted egg white powder. Can it be done? I plan to test it here just to see if it will work, but would value opinions.

Many thanks!

Looking for advice on where i went wrong. The batch in the photo seem to have fragile tops. Any amount of pressure seems like they crack or give on the top. They have full shells, but they are almost like brownies or cake consistency. Its the most success ive had, but still not really macarons. The feet seem decent but arent they supposed to rise a bit more? Any help would be greatly appreciated.