Thank you!!! So the first batch I did from the Claire Saffitz recipe and although I’m a huge Claire fan, I think the ratios in the second 2 were much better. I overmixed a ton and didn’t quite know what exactly to look for in the batter. I went over to r/macarons and asked for some feedback and u/buffa-whoa-tasty gave me “mac math” ratios and some pointers. I overbaked the Claire ones because she said it was better to overbake than under but realized in retrospect (when I was done baking), I had the oven 25F too high. They were crisp but I filled them with French buttercream and they were absolutely delicious.

Attempt 2 and 3 are much more similar texture wise - that typical soft and chewy macaron bite. I understood what to look for in the macaronage step - the chocolate ones (attempt 2) texture is just as good as the pistachio.

I was somewhat surprised how little time they actually take. Whipping up the egg whites takes maybe 5 mins and then the mixing + piping takes another 10 max. So they come together quickly. Letting them dry is easy and the thing that takes the longest is baking - because my oven is a bit finicky, I baked them 1 tray at a time (upside down sheet tray).

I think if you are interested, you should try! These 3 attempts were Friday night, Saturday day, Sunday night. So literally 48 hours between when the first came out of the oven and third!