In 2026, I’m trying to do more difficult desserts, and I started with macarons (usually I stick to other pastry like cakes and tarts). Here’s attempts from most recent to earliest.
I would like to perfect my macaron so that I have them as a cake decoration option lol. I have gotten significantly better since my first batch! However, they come out hollow no matter what I do…so if anyone has any tips or other critique I’d love to hear
by mahou-ichigo
3 Comments
Recipe 2 (more recent): http://www.ironwhisk.com/2017/09/macaron-mania-the-recipes-of-the-worlds-top-pastry-chefs/#google_vignette
Recipe 1 (first 4 tries): https://preppykitchen.com/french-macarons/
I switched because Preppy Kitchen’s just was coming out so thick.
Other notes: I don’t own a food processor so instead I sift two or three times. I’ve used Whole Foods brand and Bobs red mill almond flour.
I’ve only tried french method.
Mine looks like your yellow one twice and I have up. I don’t want to go through almond flour it’s expensive lol but the cookies were still good though
It may be issue with macaronage. It looks like it’s under mixed bc the cookies look very bumpy and shells should be smooth. Work on the macaronage stage, take pics if you need to look back on each batch. Pick one recipe and stick with it. I have a base recipe that I’ve altered here and there that makes it work depending on commercial oven vs home. Do you have an oven thermometer? It will help to see if the temp matches your temperature gauge. Not sure that it needs 40min to develop a skin but it may work for some. Many hollows will disappear when macs are filled. Not giant hollows but small ones.