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.

Hello! Is anyone using this convection oven to bake their macs? If you would share time/temp I appreciate it!

Hey I am new here. I am from Denmark and and I'm currently studying to be a pastry chef. I have tried to make macarons a few times, but never really succeeded.

Hi. I'm trying to do my macarons... It's very difficult 😭😭😭

Guys... I've made so many failed batches. Not really failed because they were normal looking just slightly hollow. But today... for the first time ever... I've got full shells. Finally. I know you guys are about the only people who would understand my happiness. Well besides my hubs. He is my biggest cheerleader 💓 💕 he knows im persistent and maybe a little stubborn 😅 but that stubbornness actually paid off. They are full, chewy, and taste amazing. So proud of myself on this one! 🥹🥰🙌