for context, one of my classmates is very much into baking, and has brought numerous baked goods (mainly cookies) to school for us to enjoy. one of my other classmates decided to bring in some of their cookies to "rival" classmate #1, and after that I decided I should show up with some talent of my own. therefore: macarons! (everyone loved them, i was walking home with empty tupperware that afternoon)
contrary to what the purple color may suggest, these are just vanilla flavored. sadly, i couldn't find the ube extract.
i would like to ask, though: most of my macaron shells do end up slightly browned on the bottom. however I did a few test batches and the ones that weren't browned were slightly undercooked to the point that I had trouble getting them off of my pan. I've perfected my macronage technique, so I've narrowed the issue down to either my silicone baking mats or uneven heating in my (notably old) oven. any tips?