So I ended up scraping the critic acid, egg white powder, etc- for cream of tartare and meringue powder. Just a little bit. Maybe half a teaspoon. Then I laid them out to dry like any other macaron. I also turned the heat down to 285-290F. The last final and crucial step I did to keep them from getting lopsided was I put them in the oven for maybe 3 ish minutes and took them out. Then I proceeded to very slightly twist them to release the shell from the mat so the feet could grow! I then baked them for the normal amount of time.

Today i tried the recipe from @Crystal Arvelo . The Frist to trays we're okayish. I recived full shells dir the Frist time but they we're lopsided. After the third tray they got Brown (so i felt like i overbaked them) but the top ist soft. Buuuut they are still füll hahah what could be the reason?

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!!

My first ever time… I used a random recipe on google to get some practice in. I think I did everything right up until I had to combine the batter. It was really thick and I was scared to over mix it, because usually with cakes you don’t want to over mix and only until combined. I’m a little paranoid I guess, so I don’t think I mixed to that lava consistency that the recipe called for. I ended up with all of them being hollow.. except for 2 cookies! I’m sure I followed the recipe accurately up until it was time to mix. I also dipped my finger in water to smooth out the edges, idk if that affects anything. Also also, I figured out I have no idea how to pipe macarons lol.

With a dusty rose color!