Anyone have a rough time getting the right colour when using powders? This is a spiced white chocolate ganache and stewed apple and custard filled moochi center macaron.

Has anyone else made macarons like this - with pearls? I had a request to make them and was wondering if anyone has eaten macarons with sugar pearls like this? Any feedback on texture etc would be helpful.

Hi all, just need one more like to have a look at the recipe please ☺️

so I’ve been playing with a lot of techniques lately, and recently, I’ve tried the no rest method of just sticking the wet macarons into the oven and baking them. I’m not sure if I noticed them being glossier than when I oven dry them, but I don’t know how I feel about the feets for no rest— the gray macs are the no rest method and then my coffee ones on the right are for oven drying for seven minutes

Hi all! I’m a stay at home mum of a two year old boy. I recently tested out the idea of doing a home macaron/ cookie sandwich business in New Zealand. It went really well and me and my son had so much fun baking and selling. So I’m just saving up for licensing to fully launch my little business. I’m excited to be apart of Thai community and perfect my skills and learn some tricks ❤️🍫