Hello everyone! Newbie here. I've been baking for a long time but just starting out making macarons. I've been using French macarons method and they've been coming out half hollow. Taste is great, they have their feet, but just semi hollow. I can't wait to try this recipe and see if I can perfect this!

Guys... I've made so many failed batches. Not really failed because they were normal looking just slightly hollow. But today... for the first time ever... I've got full shells. Finally. I know you guys are about the only people who would understand my happiness. Well besides my hubs. He is my biggest cheerleader 💓 💕 he knows im persistent and maybe a little stubborn 😅 but that stubbornness actually paid off. They are full, chewy, and taste amazing. So proud of myself on this one! 🥹🥰🙌

What brand of almond flour do you all use? I am on my 4th batch of fails and I think its my almond flour. My flour seems more sticky than it should be. When I sift it, it doesn't go through unless I massage it through. Tapping it causes it all to stick together in one big ball. Its borderline paste like. I've tried letting it sit on a towel, but no luck. Im currently using a bag of Kirkland almond flour from Costco.

i am still super early in my journey of making the perfect macarons, and i'm excited to learn with all of you! i've made a few batches before but i am looking to perfect them! i was even feeling ambitious and tried my best to make a few fun shapes for last years super bowl :)

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.