Hello all! I’ve only made macrons a few times but this recipe looks amazing! Excited to give it a try.

So I am dying for the recipe. Ive only used French meringue and always macronage by hand. I really want to achieve consistent results because I feel like they're all over the place. Sometimes they crack, sometimes hollow, and sometimes perfect.

Has anyone used the Silpat macaron mat and noticed a real difference compared with the cheaper generic mats? I am not a fan of parchment paper and am considering buying one, but the Silpat is pricey so I want honest feedback on whether it’s actually worth it. My recipe makes 40 shells. The half sheet Silpat holds about 20. I could either use two half sheet mats on one full sheet pan or use two separate half sheet pans, or just buy one full sheet Silpat. From a baking and consistency standpoint, which setup works better in real use? I use the swiss method. Thanks in advance.

Valentines Day flavors and colors are my favorite!

I’m working on getting consistent, bakery-level macarons and I care a lot about ratios, technique, and repeatable results. I’ve been learning through trial, notes, and adjustments, and I’m here to learn from people who take the process seriously. Looking forward to reading, learning, and refining my method.