I’ve have been attempting to make these since I was 13 years old (I am 25 now) I have failed countless times. I know they are not perfect but i shed actual tears over these.
Any and all tips and opinions would be so appreciated! Macaronage always seems to be the part where things go wrong for me. Also, I have a convection setting on my oven, but I’ve seen conflicting opinions and information about using it for macarons. I’d love to hear some opinions on that!
by CowPrintJacket
4 Comments
Technique is important, but honestly, recipe matters more. I finally found success with the recipes Nicole w/ Bake Toujours shares on her YouTube channel. She also has videos with tips to look for and sometimes has lives where she answers questions.
Once you get it, you’ll be so happy! Promise!
Oh, have you tried silicon mats? Once I switched it was like magic. The biggest trick is to make sure you’re wiping them down with vinegar before using in case they have any leftover grease on them.
these look good to me! I’m trying to get more rise / feet myself. I think I might be slightly over macaronaging but tbd
I definitely recommend silicone mats, while parchment isn’t what’s causing yours to fail silicone is definitely better and will give you more consistent results.
I use the convection setting on my oven and it works perfectly fine. I bake at 140C for around 13-14 minutes.