18d • Troubleshooting Q & A
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I made macarons years ago and was about 3/4 with Michelle’s Macarons recipes. I now have a bake stand at my home and I’ve had some good ones but not great. I want to master full shells! I’m currently doing French method, 1:1:1.2:1.2 ratio 300 for 20 minutes. Do I need a new recipe or method?
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