So I was trying French macarons, I mixed macaronage till nice peek, and mixed the dry ingredients, in some intervals. I was mixing and waiting to gets lava consistency but it did't even I continued mixed 25-30 mins ( I was scared to over mixed) but it was not getting liquid, it was getting thick consistency. I got tired but it was so sticky and thick. and the result was cracked without feet....:( Please help me for this ( I cooked long time intensely)

So I was trying French macarons, I mixed macaronage till nice peek, and mixed the dry ingredients, in some intervals. I was mixing and waiting to gets lava consistency but it did't even I continued mixed 25-30 mins ( I was scared to over mixed) but it was not getting liquid, it was getting thick consistency. I got tired but it was so sticky and thick. and the result was cracked without feet....😒 Please help me for this🙏 ( I cooked long time intensely)

Does anyone have experience with coloring the shells with natural color sources. Turmeric, spirulina...?

I am new here and wanted to introduce myself. I made decorated sugar cookies for many years and when my daughter was diagnosed with Celiac disease, I wanted to find a sweet treat she could eat. My son was diagnosed a few years later. I’ve been making macarons since 2020. My daughter got married last year and I made 454 macarons for her wedding. I enjoy trying new recipes and look forward to learning and sharing.

Any tips or tricks are greatly appreciated! Can’t wait to try out this new recipe for macarons!