Hi! New here! Here’s a little about my macaron journey! Macaron journey: started in 2023 → egg shortage → quit → tried again → another egg shortage (coincidence? I think not 😂) → tried again in 2024 and finally stuck with it. French → Swiss → now Italian, and I’m never going back. Excited to learn and share with you all! Here is a picture of my first batch ever and my first batch using the Italian method.

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.

Made 6 batches Sunday… all are beautiful and turned out pretty good. Very minimal cracking on top when I opted for air drying instead of the oven drying. Breaks my heart because I was really hoping oven drying would work for me. Mississippi weather I think may just be too humid for it?? I also baked at 295 for 23 minutes. Still some tweaking there I’m sure as well. I think I’m at the point of just keeping on practicing. Continuing to get better at the macaronage process, piping technique, and sizing. Feel like I still have so much to learn, but Crystals recipe has been incredibly helpful to me turning a corner in my macarons turning out. So thankful! My office, my husbands office and my kids and neighbors all will get to enjoy these tomorrow. 🥰

Hi! I’m new to this community. Have tried making macarons before with little success. Definitely not giving up and hoping to learn from you all.

Curious to know what everyone uses to store your Mac’s. Recently, I was packing several dozen for one of my kids school parties and I basically had a ton of Tupperware. I’ve seen things like what is in this picture online, but curious if they are worth the money and the space. Would love to know what you use that you would recommend.