Who here has plans to open a bakery soon or in the future. Just curious.

I am new to this group and I’m so excited to continue to learn more! I’m a local cottage baker in my area and I’ve done a few Macarons and they’ve turned out wonderful but they’re not full shell and I know I have room to improve. I cannot wait to learn as much as I can to perfect them.😊 the following graphics are my few attempts that I’ve done.

I tried Crystal’s recipe for the first time Today. I piped only 6-8 pcs on a tray to have lots of opportunity to try baking methods. The fullest shells came out from 135C without fan (on picture). The higher temperatures exploaded the feets than collapsed and had hollow shells again. But all of them without exception became lopsided, oven drying, air drying, 0 drying, there was no difference. With my previous recipe I had nice feets, thats why I dont think its oven. Any idea? 😊