r/macarons

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

I used to be super into making macarons in middle/high school (like 11 years ago) and recently dug up my old recipe to discover I still got it. Please enjoy some lemon zest shells with blueberry ganache and blueberry jam!

Photo 3 and 4 were some invincible-inspired vanilla macarons I made for my bf’s season finale watch party

275 macs later 🫠

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

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

I cannot cook for the life of me, but for some reason macarons just seem like this goal that I've had for a while. I just wanna get it right

This is my 5th time making french macarons, ans i know they are supposed to be full inside, but im having trouble reaching it :( .

Today I tried experimenting a little bit. The first two pictures i made with Blue Diamond Almond Flour and baked at 300° for 20 minutes. The one open on the second picture I baked with parchment paper instead of the silicon mat to try it out and when I opened it they were fuller than the mat but come out wonky in shape.

The last two pictures I made the exact same process but with Nature's Eat Almond Flour. I baked at the same temperature and time. The feet came out all weird.

They came out really different and I would like to know why 😅

And the shells were full too!

I’ve been having consistent results for 2 months now, where most of my batches turn out perfect. I do face some issues with the silicon mat where they end up either browning or undercooked (they get stuck onto the mat) — I don’t have this problem with parchment, only uneven feet :/

I used to bake at 300°F for 19 minutes and I tried 290°F for 22-24 minutes yesterday and they were a little bit better. Not sure what else can I try to improve airflow with the silicon mat or if I should switch entirely to parchment.

Note: I used the French method

Strawberry macarons with strawberry coconut buttercream, strawberry jam, and dark chocolate drizzle 🍓

After 3 failed attempts at the French method, I finally had luck using Pies and Tacos recipe!

They’re nice and soft but when I originally baked the shells I could tell some spots weren’t full, what causes this?

I usually bring macarons to friends' parties, and a guest from one of those parties reached out to me and asked if I could make macarons for her wedding! I'm so flattered 🥰

3 dozen each of the following:

White: vanilla buttercream with lemon curd center

Pink: vanilla buttercream with strawberry compote center

Green: pistachio paste/buttercream mix

For the shells, I follow recipes from Barley & Sage.

(My day job is a math teacher, but I like to bake and have a cottage food license)

Always make the Ube Jam from Purple Yams. For the dozen order, Blue is Biscoff, Pink is Strawberry, Grey is Cookies and Cream, Green is Matcha, Brown is Salted Caramel and Purple is Dulce de Leche.