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. 🥰

Since I’ve been getting consistent results, I tried making Dubai Chocolate flavored macarons! For the filling I made a chocolate ganache and added pistachio paste with kataifi + tahini sauce in the center. They were super yummy!! 🤗

Hello everyone! I've been baking my macarons with Costco almond flour. Still no real luck with perfect macarons, but I'm working on it 😁 I am wondering if anyone has experience with this same flour and did you manage to get good results.

what does everyone use for color and flavorings? do you do the shell too or just frosting flavoring?

Does anybody know about Crystal’s Filling Recipes? How to get to it? Thank you