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.

Okay this is my fifth time trying macaroons but my first time using your recipe. And I'm not going to lie your recipe intrigued me because it only uses the mixer but also dumping raw egg whites into my meringue was a crazy thought. The first tray almost perfect! Slightly lopsided on the back side of the tray that was like deepest in my oven. So I decided for the second batch to rotate the tray halfway through. And as soon as I rotated the tray and set it back down every one of them cracked 😭 I also have a convection oven and I forgot to turn my fan off. Overall I'm super happy. And the fact that I can do the macronage with my mixer is crazy!!

HELLO EVERYONE. For everyone interested in testing the recipe and give me feedback. Please let me know here. Ill give you instant access to it.

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

Hi!! I joined in hopes of getting a shot at your recipe, but I’m super confused on how to get it. Please let me know!! :)