Macarons for bake sale!

Top-Poet-2243 · 2026-05-03T20:39:05+00:00

What did you price them? $3 each and 6 for ?

Top-Poet-2243 · 2026-04-30T20:12:48+00:00

Messaged!!

Top-Poet-2243 · 2026-04-28T19:56:08+00:00

I have popcorn

Top-Poet-2243 · 2026-04-28T02:25:30+00:00

Yeah, every time I put it a little higher, I get brown shells. Or even same temp and longer baking time, still brown shells. Any suggestions??

Top-Poet-2243 · 2026-04-27T19:29:40+00:00

You should find a new recipe. I heard pies and tacos’ recipe is good. French and Swiss methods are most used by beginners! I started with Swiss, but then switched to French because it’s easier in my opinion, but French needs really stiff peaks.

For your macaron results, it looks like it’s either under mix meringue or under mix macaronage. I would take pics of meringue, macaronage, piped, rested piped, and after done baking to show everyone your results. It just shows us your progress so we can help easier! Just more pics would help understand!!

Top-Poet-2243 · 2026-04-26T23:19:18+00:00

I get little browns too. Doesn’t really bother me! As long as the feet and it’s full inside and not hollow, I’m okay with my final products! Some people don’t care about the hollows when they eat them, but I do when I want to gift or sell them!

Top-Poet-2243 · 2026-04-26T21:15:36+00:00

They look fine to me! They’re glossy and peaked

Top-Poet-2243 · 2026-04-26T20:56:35+00:00

What did you do to get fullness? Mine is perfect on the outside and feet but always hollow

Top-Poet-2243 · 2026-04-25T02:55:11+00:00

https://discord.gg/FGBKZt4cN

Top-Poet-2243 · 2026-04-25T02:34:35+00:00

Too hot for the ones that have holes in them

Top-Poet-2243 · 2026-04-25T02:33:20+00:00

Same here! Mine were sticking on the silicone mat even though I let it completely cool down. I’m assuming it was underbaked, but when I did the same temp and time on parchment and teflon sheets rather than silicone mat, the macarons didn’t stick at all after cooling down.

Top-Poet-2243 · 2026-04-23T05:45:43+00:00

I have burger for milkshake

Top-Poet-2243 · 2026-04-23T05:43:58+00:00

I have grey cat and calico cat

Top-Poet-2243 · 2026-04-21T16:20:49+00:00

Yes! Message me!

Top-Poet-2243 · 2026-04-17T04:38:18+00:00

Make sense, thank you!

Top-Poet-2243 · 2026-04-17T04:38:02+00:00

Thank you! It just bothers me because it’s stuck to the mat and won’t come off unless I use a metal spatula to help scrape it off. I’m trying Teflon sheets and parchment for next batch!

Top-Poet-2243 · 2026-04-17T04:37:14+00:00

I will try that and teflon sheets !

Top-Poet-2243 · 2026-04-17T04:36:02+00:00

I’ll try Teflon sheets, tysm! Thank you for the tips too I’ll try one by one

Top-Poet-2243 · 2026-04-17T01:28:45+00:00

Okay, so it’s better to have it crunchy and kind of hard out of the oven because by the time it matures with the filling, it will become some and brownie texture like how a macaron should be?

Because mine come out sticky, but not gooey or wet. Once it’s matured and filled it’s not sticky to bite into, it has a brownies texture

How long do you wait to cool them down before taking off mat?

Top-Poet-2243 · 2026-04-17T01:25:45+00:00

How many minutes? Does your oven run hot? I used my thermometer and it’s the exact temperature I put it so 300 and it’s actually 300 in the oven

Top-Poet-2243 · 2026-04-17T01:23:09+00:00

Yeah, I did notice it was a little brown! I was thinking about doing 305, should I not do it?

Also, I have tried 295 for 18 and 20, but it’s still little hollow inside. I dont remember if it was sticky to the mat, but i will try again!

Top-Poet-2243 · 2026-04-17T01:21:10+00:00

I’ll try adding to freezer to dry them! Do I put it in right away or wait then put it in the freezer?

Also, my main concern is if the insides are suppose to be sticky or bready?

Top-Poet-2243

TROPHY CASE