From my experience with Italian macarons, I’m still facing an issue with spots appearing on the surface and a very fragile shell ☹️ I think I may need to change the type of almond flour

I tried the colorful macaron recipe and they are indeed full. But I have really small feet. Any tips?

Hi everyone My name is Diçou, 24 years old and I live in the Netherlands. I am so excited to join this community and to learn new things. I love baking macarons and always finding new ways to improve myself. I hope to share my first photo soon!

I took a little break from baking this month because I’ve been so busy, but I finally got around to making heart shaped macarons, the tops are still a little bit wrinkly, but I feel like my batter consistency was still good— I’m wondering if it’s because I took so long to clean up the heart shapes that I ruined the film on top of the macarons that creates the shell. I did also bake two pans at once and I did make sure they were dry in the oven before putting them both in six minutes at a time and then rotating the pans top to bottom, though I have also seen people saying to bake on a light silver pan instead of a dark one, and I’m curious as to knowing if that’s a real factor in baking

Hi all, I wonder if someone had this before? My macarons are almost like a hard meringue on the outside and soft on the inside. When they are cooled down so not when filled and matured. I have new almond flour but it is not oily. Swiss method btw and baked like I always do.