So I followed the recipe by @Crystal Arvelo to a t besides adding cocoa powder. My shells came out a little flatter and still were a little hollow so not sure what I did wrong. I didn’t notice that my batter was a little more runny but not to bad. I think I hit a snag when it came down to adding the sugar to the egg whites. When I did the sugar and the water mixture was confident that I did it right I’m not sure if it was supposed to be full dissolved cause when it reached 118 degrees it wasn’t boiling for me. I also used bottle water am I supposed to use tap water? They are a little hard so I know I either need to cook them less or turn down the temp.

Thank you for the add! I've tried macarons a few times and never really got them right so I gave up. Im excited to try again. Does anyone make dye free macarons? I run a dye free bakery so thats something I want to learn and add.

Hello everyone, so excited to see a community that loves baking and enjoys helping others in their baking journey! I started making macarons after I gave birth to my daughter and did not do bad for a beginner, everything was right except my shells were never full. So I took a little break after becoming frustrated and am finally ready to try and perfect them. Any tips are helpful!

I just tried out my first macarons yesterday!

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.