r/macarons

i think im at a good stage of macaron making so far, not sure if this is macaron feet dysmorphia however I'd like to know how to get higher/bigger/taller feet, every time they rise up and when i pull. them out of the oven (after the wiggle test ofc) they go down a little

my recipe is 1:1:1.1:1.1 EW:GS:AF:PS with a little of cream tartar and 2% egg whites' weight of egg white powder

any advice would be greatly appreciated

Green is Biscoff IMBC, Brown is Salted Caramel IMBC, White and Purple are Ube, and Blue, Yellow and Gray are Cookies and Cream.

I’m relatively new to macarons (latest attempt pictured), but I’m wondering if there are any specific brands, ingredients, or tips/tricks you swear by??

Side note: I made this same post earlier but now after doing one more test batch, I have a picture with my problem. The side with powder food coloring has ruffled feet with the side without doesnt.

I was hoping someone could give me some advice on an issue I've been having while experimenting with food coloring. Normally when I make macarons, I stick to really basic shells with little to no food coloring and those turn out very well. Recently, I received an order for 100 macs for a graduation party with the request that they be a vivid maroon, black and white to represent the school colors. I made a test batch because I wasnt sure if the recipe and process would be the same. I used the same ratio of ingredients, same macaronage process and oven temp but the macarons came out flat, with ruffled feet and rubbery, (I think thats the right word). I meant to get pictures comparing my usual ones to the experimental ones but I forgot to. Anyone have any advice on how to avoid this problem?

Recipe, by ratio relative to almond flour, and technique:

Almond Flour: 100%

Powdered Sugar: 100%

Egg whites: 85%

Granulated sugar: 70%

AmeriColor Powdered Food Coloring

Sift together almond flour and powdered sugar in a bowl and set aside.

Seperate egg whites then beat with a mixer with 1/3 of granulated sugar until frothy, gradually adding the remaining amount of granulated sugar until soft peaks form. Afterwards, add food coloring to the soft peaks meringue until stiff peaks form. Add the meringue to the almond flour mixture in 1/3 increments and macaronage until the batter can make 2 figure 8's before separating.

Thanks in advance!

I usually get fantastic and consistent results, but the last two batches are a mess. Some are volcanos, some are lopsided, and others are perfect — all on the same tray. This happened to me before with warped pans and it immediately resolved when I replaced them. My pans aren’t warped this time. I’ve checked my oven temp in various places in the oven and it’s consistent.

Edited to add - some is the tray were volcanos too. 🤦🏻‍♀️

Any ideas what could be going on here ?

I've made macarons a few times before, but for some reason it seems like I'm not getting as much rise as I'm used to. Would this be a matter of over-mixing (making a figure 8)? Not letting it rest long enough (25-40 min usually)? Baking time? Oily almond flour?

Please advise! I need to make like 200 for a wedding on Saturday!

LOLOLOL. When they mature I will mist them with glitter.

They have matured. Here is the fine mist of edible glitter to finish them off.

This is my second try making macarons ( the first was a disaster). Any suggestions? (I know I over baked the first batch so they are really brown). They are raspberry shells with raspberry buttercream.

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

Ok so kinda of a fail but could have been worse. Ok so first ever try I did to batches grape and peach. Super stupid mistake on first batch the grape I got the macaron pans that are supposed to be no stick never should have believed that lol. Second batch not great but I could work with some. For some reason some of the bottoms would cook and some don’t and they rested with lots of time probably 20-30 after I took them out from the oven. I cook at 300 for 8 minutes then 10 but put the back in for 2 as they were done but maybe I was wrong. Hoping for some trouble shooting. And I did a small batch of the peach on the macaron tray I bought with parchment but they came over so bad compared to my regular tray with a silicone mat and parchment. I am thinking it’s my oven and my uneven piping but it’s funny some of the big ones are full done and the smalls and vice versa. Looking any tips used the French method

Vanilla shell with vanilla Swiss meringue buttercream and a strawberry jam filling 😇 these will be a cake topper for a floral-decorated cake I am finishing tomorrow

Made some lemon macarons with white chocolate ganache and lemon curd inside!

I'm worried I may be under folded or over folded the batter?

I struggled with getting the 8 motion, it almost felt like it wasn't "soft" enough?

Did I just not fold it enough?

What do you guys think? :sob:

275 macs later 🫠

Something about how perfectly these boxes fit just really scratch an itch in my brain 🖤

After baking macarons for a few months, I decided to put in my menu for my market day! I did water ganache and stable buttercream since my state doesn’t allow dairy and butter!!

Lmk how my presentation looks please !! ☺️

However, there was another vendor and they use dairy and butter?? And they have a permit too so I was wondering how they are able to sell if cottage food laws for my state doesn’t allow butter and dairy since it’s too hot here!! Idk I’m nosey lol maybe I should mine my business, but then they were pricing more since the filling actually taste probably even better with dairy and butter haha