New here, trying to be on my macaron journey ☺️ Attempted them once and it wasn’t a complete flop. They got stuck to the mat. some were savable! Been watching a lot of tutorials, wanting to learn how to perfect them. As they are one of my favorite cookies! Also want to learn how to make the different delicious fillings!

Anyone interested in some flavors that are a little different from the norm? Try lemon bar flavored or cherry crisp. For lemon bar I actually make lemon bars with the crust made separately. Pipe mix in middle of white chocolate ganache then roll macaron through the shortbread that gets processed into little granules. As for cherry crisp, same idea, make cherry pie filling and crisp parts separately, grind up crisp to mix directly into to white chocolate ganache. Drain liquid part part of cherry pie mix out from cherries and bake until gel like. Pipe gel into ganache after cooling. They are my most popular flavors.

Hello Everyone! A warm welcome to the first members of this group! While we get settled and start bringing this community to life, I’m offering my macaron ebook for free to members here. I’m looking for people to try it out and share their feedback with me. If you’d like to test the ebook, just leave a comment, and I’ll send it your way. Thank you so much for your support. it truly helps make my dreams a reality!

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.

I aim to get as many full macarons students in this community. Help me help you, by telling me what problems you are facing when baking macarons.