Okay this is my fifth time trying macaroons but my first time using your recipe. And I'm not going to lie your recipe intrigued me because it only uses the mixer but also dumping raw egg whites into my meringue was a crazy thought. The first tray almost perfect! Slightly lopsided on the back side of the tray that was like deepest in my oven. So I decided for the second batch to rotate the tray halfway through. And as soon as I rotated the tray and set it back down every one of them cracked 😭 I also have a convection oven and I forgot to turn my fan off. Overall I'm super happy. And the fact that I can do the macronage with my mixer is crazy!!

Today is my third times trying out crystal recipe. Everything still looking good. Full mac today but i still need to adjust my oven temp because it seem alittle hot in oven some are crack but still a good mac. When it too cold my macaron isnt as smooth.

I’m so happy to have found this group! I’m very new here and would love to master macaron making. I’ve tried multiple times, but I keep ending up with hollow, wrinkled, and sticky macarons 😝 I’m using a Unox Arianna manual oven with a fan (and air reduction accessories), but I haven’t figured out the perfect temperature yet. I’d really appreciate any insights from others using the same oven. And of course, I’m excited to try the much-awaited recipe!

I’m dying to get access to the coveted recipe! I have lots of problems with browning and hollows. This batch didn’t brown because I propped open our Arianna convection 133 oven door for a part of the bake time. In the end, all LOOKED great on the outside, but some over cooked and were hollow, some were undercooked and hollow. I’m hundreds of batches in and just cannot figure out how to use my new convection oven! Over the past two weeks, I’ve had two 13 gallon trash bags full of failures. I’m beyond frustrated. I’ve raised and lowered the temp, adjusted cook times, vented for various amounts of time, oven dried, showers, covered racks with foil to deflect heat, went back to using a pan with sides, even propped a pan at the front of the oven in attempt to block the heat from hitting the cookies directly. Made Italian method for 1st six months, then moved to Swiss method so I could try Sugar Beans recipe and cook times (she has the same convection oven I have. I prefer the look of Italian but I’ll do anything to make this work. I have special orders coming out my ears over the next month! Had never planned to start a macaron business, but my husband was laid off for 5.5 months and we had to do something. So unfortunately we are still in R&D phase and have orders rolling in….. The swirl batch in the picture were a failure, and the chocolate was the only successful batch I’ve had in weeks. Any advice or encouragement would be much appreciated! Thank you!!

I tried making macarons for the first time with the groups recipe today! Unfortunately, I still ended up with slightly hollow shells, but I feel like I’m getting better since before I didn’t get any proper structure inside. I baked three batches, but I only have one aluminum tray, so I had to wait between rounds. I kept my piping bag covered with plastic, but honestly, I feel like the first batch turned out the best. For the second batch, I used a regular black tray, and they all wrinkled and cracked 😅 The last batch seemed even more hollow and very crispy, including the inside, so I’m wondering if I might have baked them a bit too long. Do you think they’ll feel less hollow once I fill them? Thank you!