Matcha infused macaron shell

- Pistachio buttercream filling

- Topped with homemade caramel sauce, matcha/icing sugar dusting and crumbled hazelnuts

- Homemade caramel sauce sets very quickly, so I have to drizzle it on before it hardens

- Piping bag unsafe for hot caramel (I drizzled with teaspoon)

- I could use bottled caramel sauce, but I don't want to take shortcuts

- Any ideas on how I can make caramel sauce pour easily when chilled? So I can use piping bag

After trial and error I have perfected it. Thank the lord😭😭😭😭😭😭

I tried oven on bake setting (not fan forced), following recipe for 170 C (338F) for 15-18 Minutes.

Obviously that's too hot in my oven.

I believe matcha has oxidised, more than burned. I added matcha (culinary grade) powder to dry ingredients.

Or should I have beaten matcha into meringue to begin with?

I filled them with pistachio buttercream.

I didn't have crushed pistachios for topping, so topped with crushed hazelnuts.

I might just cook on bake setting at 140 Celcius for next time

So I'm making macarons for the 1st time and planning to use preppy kitchen's recipe. I'm still a bit unsure about the fillings. I don't plan to go over board this time because I'm not sure how the macaron will turn out.

I'm thinking of something like lemon curd. But if I'm using curds, do I have to use a ring of bc to prevent the curd spilling? Or should I just use something like lemon buttercream? What are other good filling ideas?

Also,I'm planning to add a bit of instant coffee to the macaron mixture (plan is to pipe the macarons and add coffee for the last bit to just test it out)

Any suggestion is appreciated ❤️

First time attempting salted caramel macarons today

Sorry for bad colour of shells, I tried to get caramel colour. Will just buy caramel food colouring next time

- I made caramel from scratch with sugar/water syrup cooked for caramel, added heavy cream & finished with butter & salt, very strong caramel taste

- I've bought caramel macarons from local cafe before, it tastes like caramel syrup & very sweet

- I'll just make caramel ganache or caramel buttercream for next time, but I'll make caramel sauce from scratch

Still trying to find the right temp combination in my new convection oven. We resolved our issue with the macarons getting blown over by preheating at very high heat ~325F (to set them quickly) and then baking around 293F for ~12 mints and then lowering to ~288F for ~2 minutes in an attempt to prevent browning the last couple mins. Got a full shell on the “grey” shell with the above time & heat combinations. it was supposed to be black but the amount of Master Elite powder I used was not near enough 😩

The orange and green looked great from the outside but were hollow and crunchy from being cooked at too high heat for too long. But I got some impressive feet (zoom in on the orange to see feet).

Posting just case this helps anyone!

Always have trouble with these design ones and cracking. Happy with how it came out tho

These are going to be served at birthday party tomorrow

Took me like two years of working on the recipe on and off, but I'm SO HAPPY with my French-method chocolate shells!! I've made three batches in the last week. They all had smooth, strong, FLAT tops and shiny bottoms, so I figured I'd share with people who would understand my excitement!

I add Dutch-processed cocoa powder* to my dry ingredients and chocolate extract to my French meringue. Using both of those develops a well-rounded chocolate flavor with a little bit of tint to the batter, so I only need to add 5 drops of chocolate brown gel coloring for the brown color I wanted.

Resting/drying time was similar to other batches, but they do tend to bake 2-3 minutes faster than usual (which is kinda nice!).

Recipe is here: https://floralapron.com/chocolate-macarons/

*Over the last two years, I have gotten decent results with some brands of traditionally-processed cocoa powder, but all brands of Dutch cocoa gave me a stronger flavor and more consistent results, so that's what I recommend using for the best results.

Making over 60 macarons for a birthday party this weekend.

Was a bit of wastage with first batch.

I'm still learning to make them.

It was a bit humid outside today, so I had air con on dry mode.

No matter what I do my shells are hollow. It feels like I’ve tried just about everything. This is my recipe. 120 AF, 120 powdered sugar, 100 egg white, 100 sugar. Ive tried temps between 280 and 330 lol. Literally like every temp. I’m positive my meringue is strong and stiff. Macaronage I’ve tried less and more. It just seems like no matter what I do they are always hollow. Sad part is I think they are beautiful looking macarons, but every time I go to check the inside I get disappointed. Also yes, after maturing they are still delicious, but I would just like to figure out the problem. Anyone have any advice? I will attach some pics of my macarons.

I know I’m late to the party, but I just started using Master Elite powder coloring and I’m loving it. The color doesn’t fade like my gel colors do and I won’t have to worry about the extra liquid added by the gels.

This is 1/8 tsp of French Blue. Gorgeous color! Forgot to take a picture of the centers.

Hi! I’ve been baking macarons for a couple years while now and have only ever used the French method. I am coming to terms with the fact that I think to achieve what I want I may need to try another method.

With French (and my very unstable oven), I find that I have to bake at a low temp to get nice feet but then I get hollows. If I bake at a high heat, I get nice full shells but I HATE the feet I get.

So here we are. The internet has lead me to believe that the stability of the Italian method is most likely to get me both nice full shells and tall feet.

For people who have switched: do you find that your baking temps transfer from one method to the next? Or is it an entirely different experience? Ie: should I keep my high temps or should I try to go low like recipes recommend?

For people who use Italian in general: any tips?

Final got full shells! My new convection oven keeps blowing my shells over (lopsided) even with the fan off (even when the fan is on “0” the fan still pulses). This was on the top rack, out of the direction fan air stream.

The magic numbers:

Convection oven - “1” fan speed (can do 0, 1, 2)
294F preheat
294F for 13 minutes
2 min oven shower

Hi!! This is my second time trying the swiss method. These are all from the same batch. I baked the mini ones first since they needed less rest time.

Baked the mini ones at 310 F for 15 minutes (although my oven runs a little hotter) and the regular size one baked at 295 F because at 310 F my oven was at 330 F.. and thought that was too hot.

Well.. the mini ones were not hollow which I was so excited about until the regular ones came out on the oven. They were extremely hollow. 😩

Could it be because of the temperature change ? Also, what causes this gap in the feet ?

I lot of trial and error. I had to back down my original plan two notches because, while they were beautiful deep greens, they dyed teeth and tongues too much.

Here’s the formula I landed on:
Color Art Art Master Elite powder - Emerald; triple batch of Italian method macarons per each shade

1st/ top tier = no color

2nd tier = 1/32 tsp Emerald

3rd tier = 1/16 tsp Emerald

4th tier = 1/8 tsp Emerald

5th tier = 1/4 tsp Emerald

6th tier = 1/2 tsp Emerald

7th/bottom tier = 1 tsp Emerald

It is normally a ten tier tower, but the couple used the 8 inch tier for their groom cake and then the top two tiers were removed. My husband made the tower for me.

If I was using all 10 tiers, I would have done two rows of 5 colors, either the deepest 5 hues or the 5 lightest hues.

Fillings: Lemon crème ah la Laduree macaron cookbook; pistachio white chocolate ganache; salted caramel American buttercream, and raspberry jam center and American Buttercream surround.

I didn’t get a solo pic of the Big Bird one!!

Flavors were cookies and cream and vanilla 😋

I’ve been at this about a year and am getting bored of plain Macs. I often do tie dye but for Christmas I was wanting to do snowmen. I want to make the eyes/carrot nose on the tops. Would yall use melting chocolate? Do people use edible paints? I see the craziest intricate designs on here.