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.

On the instructions there is a part that confuses me. Where it says add egg whites to meringue. We whip the first half of the egg whites into stiff peaks and then add the second half to the meringue (do i mix just this or add the dry ingredients as well and then mix?) Can someone tell me what they do at this point? Also can someone post a photo of the stuff meringue and the batter finished mixing?

Not your recipe (not enough points or something to view again). I keep getting hollow shells. Everything ribboned well and looked good just hollow.

Hello! I have been using Pies and Tacos Swiss method but I can never get a full shell. I had several batches not turn out recently and I had to figure out why. I finally figured it out but they were still hollow. Ive only ever had one batch be mostly full. I dont know why?! These pictured are strawberry champagne and cherry lemon sundrop.

How do you know when the meringue is right? I feel like im over or under whipping and cant find the balance.