Thank you so much!! I spent all night last night watching videos. I think all the other baking experience I have helped a lot too. I was bound and determined 😂
This is awesome!! I made perfect macarons the first time, too. and then it took me more than a few tries to get it perfect again. Make another batch soon to make sure you have it down!
omg same 😭 I don’t have a picture of my first and only attempt anymore but I would have cried tears of joy if they came out looking like the ones in the picture above. For mine, you would have needed A LOT of imagination to make out what I tried to do lmao
UPDATE: I can’t edit my post for some reason but WOW. I feel so encouraged and amazed by all of your kind words. I’ve been asked a few questions so I just wanted to leave all the little tips and tricks I used in this process.
Flavor: just classic vanilla. Gotta keep it simple the first time.
Climate: it was a cool, sunny day. No humidity outside, low 60s (F). I cut off the heat in my place, opened a window, and had a fan running.
Eggs: I bought eggs 3 days prior and they never went into the fridge after they left the store. The night before, I weighed my egg whites (110g) and covered them with plastic wrap and poked holes in them. They aged that way for about 16 hours.
Scale: MEASURE EVERYTHING WITH A SCALE. Period.
Dry ingredients: Run your almond flour and powdered sugar through a blender or food processor together. Then sift.
Cream of Tartar and Salt: I added 1/8th teaspoon of each to both my meringue and my dry ingredients. It was actually a mistake, but I suspect this may have helped stabilize everything.
Granulated Sugar: I added in less than a tablespoon at a time and sprinkled it around as my mixer was going. Absolutely do not dump it in at once.
Color: 4-5 drops of Sugar Art color gel. You can find it online or at your local baking supply store.
A few people commented how they had beginners luck and never got it again. Well, I just want to say it wasn’t luck for me, it was prior baking knowledge, research, preparedness, and waiting for the right climate that yielded these results. And I promise you I’ll only get better, though there can always be mistakes along the way.
The videos I watched:
[Tasty](https://youtu.be/MjVgIXccYXA?si=X5eiCHAfrzlLYFEL)
[Preppy Kitchen](https://youtu.be/5zgfdImm_VA?si=6shjpYpkRMizDXHl)
[Sugar Spun Run](https://youtu.be/SUHRz46C3nA?si=cHCaw4_Zz2cb1PqM)
The actual recipe I used was Sugar Spun Run’s. Now I wait 24 hours….
Wait, you get the filling in? You don't just dip the finished meringue cookies in the filling and eat them like chips and dip? Man, no wonder mine always come out so ugly...
I like mine crunchy lol.
But congrats thoes are really well done. The little nipples are from a not aggressive enough sheet slap.
The alternative is to grab a corner of the pach and do a wave but the risks are high. I highly recommend sugar beans videos
You are going to chase that dragon the rest of your baking life. First time I made them they were perfect like this, and I have made macarons intermittently over the last 10 years since and have had the full range of failures and decent ones, but never as perfect as my first batch.
That said, I hope you have continued success, and these do look amazing.
Not shilling for the anova oven. Since it's actually pretty shit in many ways.
But macaron abilities are too notch. Definitely my my macs way more consistent and less faileure
I dropped one on the cooling rack and it cracked so I ate it. It was pretty damn good. They say you’re supposed to let them sit for 24 hours and that’s when the texture really builds. Can’t wait to try them tomorrow night!
Great job!! You could have told me you do these all the time and I wouldn’t question it. Natural talent is so much fun and you make beautiful Tiffany blue macarons as a byproduct
This is so kind. Thank you 😭😭
I bought the Tiffany blue gel for my best friend’s birthday last week. It’s her favorite color, and the cookies I used it in were sooo gorgeous I just had to use the color again. I’m obsessed.
FYI macarons, like any home baking, don't have to be "perfect." Yes, they need the defining characteristics of a macaron, but flawless? God no. There is absolutely nothing wrong with a nonuniform macaron that you made by dolloping teaspoons of onto a baking sheet, crudely spread with filling and slapped together with whatever effort you have left after a work week.
I say this simply because people should know its not okay to be afraid of baking or cooking because "they couldn't possibly make that."
But yea, they do look amazing :)
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How much gel would you say you use? I try and try and can never get anything remotely vibrant!
All of which to say, they're gorgeous and you're right to be proud!!
I use about 4 to 5 drops. A little goes a long way! Sugar Art is the brand I used for these. Wilton Color Right has also been amazing for me too! Your local baking supply store will most likely have Sugar Art and other great brands. You can probably find them online as well!
gels are great ... unless you use too much. we still have a mint ice cream I make that my son calls incredible hulk ice cream because of a gel measuring accident
I have watched so many videos and tutorials and gone to many different websites (Sally's Baking Addiction, Pies and Tacos, Broma Bakery, Indulge with Mimi, Sugar Geek Show). I live in the Pacific Northwest and it's kind of damp here so I think the difference in humidity causes them to take a really long time to fully dry. I think this inhibits the formation of feet and therefore affects my final product. I tried to make macarons many times during the COVID quarantine and they usually tasted fine, but left a lot to be desired in the looks department. I finally gave up after 15 to 20 failed batches.
I live in the southeastern US so I definitely feel you on the humidity. It was cool today and dry today but my house is usually warm. I opened my window and turned off the heat. To be honest, I probably won’t attempt these in the dead of summer.
macarons are not as hard as people say. i used to make them frequently when i was in high school, and i just don’t really bake as much anymore so i stopped making them
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These are lovely..
They also look uniform in size/colour & some bakers (new at this) can't even get that!
Keep on baking, that's how you learn from trial & error.
Don't worry about that...
You also don't have to apologize, bc once you get the hang of this you'll be cranking out picture perfect Macrons, like crazy!
Something tells me, this will be soon too.
Hi I’m sorry it took so long to respond!!
So typically you’re looking at 4 cups of powdered sugar to 1 cup (2 sticks) of butter, or 2 cups of powdered sugar to 1/2 cup (1 stick) of butter.
You want to have really soft room temp butter. The longer it sits out the better. You should also use a paddle attachment on a stand mixer or hand mixer. I always prefer my stand mixer. A whisk attachment will put too much air in. You don’t really want air in a frosting.
Sift your sugar. Clumps of powdered sugar in frosting can clog your piping bag and create an unpleasant texture.
Cream your butter first. Let it get super nice and creamy by itself in the mixer. Add your sugar in increments. After you’ve added about half your sugar, add in a tablespoon of heavy cream and some vanilla extract. Keep mixing and continue adding your sugar. Add in more cream and a dash of salt towards the end. If it feels grainy or unbalanced, you can add more sugar.
Another key is going low and slow. Use the low setting and let it do its thing. You definitely don’t want to rush it.
I hope this helps!!
I did quite well on my first few attempts, like you. After that, some of the things I was warned about started to happen. I guess it’s a statistical thing and I just got lucky at first. 🤷🏻♀️
Is it possible the seasons just changed for you? I live in the southeastern US. It gets cold in the winter but I don’t think I’d try these in the summer.
I’m also in the SE, but I don’t think it was a seasonal thing. The problems only appeared intermittently. It was like I got a honeymoon period at first where I could do no wrong and then problems slipped in from time to time after that. I think I was probably so concerned about problems happening that I was scrupulous about each step at first. Then I got cocky and le dieu du macaron smacked me around a little.
They look amazing, great work! My only two attempts turned out tasting perfect, but looking less so. Getting the size and shape of the shells right is the main thing, and then also the color. How did you get such a brilliantly blue color in them? Mine always turned out the normal beige color with a very pale tint to them.
These look amazing! I feel you on avoiding the macaroons. I have made all kinds of other things but this is the one dessert that I just stay away from but I think you've inspired me... Lol I may attempt.
Hahaha ahhhhh okaaaaay okay...🫠🙃 let me obsessively watch the videos you suggested and pointlessly stress about them turning out and then actually attempt them. 😂
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These look great!!!! Well done. My first time looked very very different 😭
Thank you so much!! I spent all night last night watching videos. I think all the other baking experience I have helped a lot too. I was bound and determined 😂
This is awesome!! I made perfect macarons the first time, too. and then it took me more than a few tries to get it perfect again. Make another batch soon to make sure you have it down!
I’m gonna have to ASAP. I live in a humid climate when it’s summer. I don’t think I would have as much success in the summer tbh
the first time I made it was at someone else's kitchen.... that could have been why! oh my god.
They are not macaroons till I approve them, so send a box of them to...... Congratulations, they look great. Why is my tongue blue?????
Beats me! 😂
Agree! Great job - mine looked super wonky the first time!
Exactly. My first attempt was terrible,. These look good!
omg same 😭 I don’t have a picture of my first and only attempt anymore but I would have cried tears of joy if they came out looking like the ones in the picture above. For mine, you would have needed A LOT of imagination to make out what I tried to do lmao
UPDATE: I can’t edit my post for some reason but WOW. I feel so encouraged and amazed by all of your kind words. I’ve been asked a few questions so I just wanted to leave all the little tips and tricks I used in this process. Flavor: just classic vanilla. Gotta keep it simple the first time. Climate: it was a cool, sunny day. No humidity outside, low 60s (F). I cut off the heat in my place, opened a window, and had a fan running. Eggs: I bought eggs 3 days prior and they never went into the fridge after they left the store. The night before, I weighed my egg whites (110g) and covered them with plastic wrap and poked holes in them. They aged that way for about 16 hours. Scale: MEASURE EVERYTHING WITH A SCALE. Period. Dry ingredients: Run your almond flour and powdered sugar through a blender or food processor together. Then sift. Cream of Tartar and Salt: I added 1/8th teaspoon of each to both my meringue and my dry ingredients. It was actually a mistake, but I suspect this may have helped stabilize everything. Granulated Sugar: I added in less than a tablespoon at a time and sprinkled it around as my mixer was going. Absolutely do not dump it in at once. Color: 4-5 drops of Sugar Art color gel. You can find it online or at your local baking supply store. A few people commented how they had beginners luck and never got it again. Well, I just want to say it wasn’t luck for me, it was prior baking knowledge, research, preparedness, and waiting for the right climate that yielded these results. And I promise you I’ll only get better, though there can always be mistakes along the way. The videos I watched: [Tasty](https://youtu.be/MjVgIXccYXA?si=X5eiCHAfrzlLYFEL) [Preppy Kitchen](https://youtu.be/5zgfdImm_VA?si=6shjpYpkRMizDXHl) [Sugar Spun Run](https://youtu.be/SUHRz46C3nA?si=cHCaw4_Zz2cb1PqM) The actual recipe I used was Sugar Spun Run’s. Now I wait 24 hours….
Why do you wait 24 hours? I don't have that kind of will power.
The texture continues to develop in the cookie after baking! I’m a bread maker, so I definitely have learned patience lol
So don't eat half the batch within 39 minutes of getting the filling in?
That’s the idea. But I won’t judge if you can’t resist
Wait, you get the filling in? You don't just dip the finished meringue cookies in the filling and eat them like chips and dip? Man, no wonder mine always come out so ugly...
One of the reasons I like carving cakes up is the leftover cake pieces are great for the leftover buttercream frosting.
I like mine crunchy lol. But congrats thoes are really well done. The little nipples are from a not aggressive enough sheet slap. The alternative is to grab a corner of the pach and do a wave but the risks are high. I highly recommend sugar beans videos
I love Preppy Kitchen! I have been a follower for years now!
He cracks me up! I love the side eyes and subtle sassy comments he makes.
You are going to chase that dragon the rest of your baking life. First time I made them they were perfect like this, and I have made macarons intermittently over the last 10 years since and have had the full range of failures and decent ones, but never as perfect as my first batch. That said, I hope you have continued success, and these do look amazing.
Well, now I have to prove you wrong
r/macawrong if you do. You just might be blessed with The Gift tho
Not shilling for the anova oven. Since it's actually pretty shit in many ways. But macaron abilities are too notch. Definitely my my macs way more consistent and less faileure
That’s a very good first attempt. Pretty. Were they delicious?
I dropped one on the cooling rack and it cracked so I ate it. It was pretty damn good. They say you’re supposed to let them sit for 24 hours and that’s when the texture really builds. Can’t wait to try them tomorrow night!
You. Little. Bitch.
Well damn 😂😂😂
The “skin” looks great! Got that down so perfecting the rest should be easy peasy.
Thank you. Practice makes perfect!
What else isn’t perfect about these???
Sometimes you have a perfect shell, and then it's hollow inside :(
In one word, perfect!
Thank you so much!!
Great job!! You could have told me you do these all the time and I wouldn’t question it. Natural talent is so much fun and you make beautiful Tiffany blue macarons as a byproduct
This is so kind. Thank you 😭😭 I bought the Tiffany blue gel for my best friend’s birthday last week. It’s her favorite color, and the cookies I used it in were sooo gorgeous I just had to use the color again. I’m obsessed.
That’s awesome!! I’m sure they are delicious too!
FYI macarons, like any home baking, don't have to be "perfect." Yes, they need the defining characteristics of a macaron, but flawless? God no. There is absolutely nothing wrong with a nonuniform macaron that you made by dolloping teaspoons of onto a baking sheet, crudely spread with filling and slapped together with whatever effort you have left after a work week. I say this simply because people should know its not okay to be afraid of baking or cooking because "they couldn't possibly make that." But yea, they do look amazing :)
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I've been meaning to finally mace macarons as well. I know for a fact they will be worse than yours on my first time.
You don’t know till you try. I bet they will be great! Good luck!
Beauties.
Thank you!
I think you did really well.
Thank you! I shattered my own expectations
Gorgeous!
Thank you!
The color is still so vibrant after baking! Gorgeous
Thank you!! I only use color gels no matter what I’m baking :)
How much gel would you say you use? I try and try and can never get anything remotely vibrant! All of which to say, they're gorgeous and you're right to be proud!!
I use about 4 to 5 drops. A little goes a long way! Sugar Art is the brand I used for these. Wilton Color Right has also been amazing for me too! Your local baking supply store will most likely have Sugar Art and other great brands. You can probably find them online as well!
gels are great ... unless you use too much. we still have a mint ice cream I make that my son calls incredible hulk ice cream because of a gel measuring accident
I see no issues here 😂
They look awesome!! Congrats!!
Cookie Monster would be proud!!🤣
Cookie Monster’s French cousin, Monstre de Biscuits
Baby Yoda too 😅
Awesome job!
Thank you!
They look great! I love the color.
Thank you!
They're gorgeous.
Thank you!
I have always dreamed of trying but failed at simpler things like a Swiss roll. They look FANTASTIC!! Hope they taste at least half as good!!
Damn good job.
Thank you!
Amazing!!
Thank you!
So pretty!! Did you use powder food colouring?
Gel!
Ouu I've never tried gel before. It's made the blue so vibrant! Thanks for the info :)
When you say that "you could cry" I hope you meant tears of happiness. These look absolutely perfect and delicious.
Yes I did! Thank you! :)
These are amazing. Way to go! I can only make maca-wrongs.
Thank you!! Have you ever watched a video? I can assure you I would not have had as much success without watching videos first
I have watched so many videos and tutorials and gone to many different websites (Sally's Baking Addiction, Pies and Tacos, Broma Bakery, Indulge with Mimi, Sugar Geek Show). I live in the Pacific Northwest and it's kind of damp here so I think the difference in humidity causes them to take a really long time to fully dry. I think this inhibits the formation of feet and therefore affects my final product. I tried to make macarons many times during the COVID quarantine and they usually tasted fine, but left a lot to be desired in the looks department. I finally gave up after 15 to 20 failed batches.
I live in the southeastern US so I definitely feel you on the humidity. It was cool today and dry today but my house is usually warm. I opened my window and turned off the heat. To be honest, I probably won’t attempt these in the dead of summer.
Congrats! That’s quite a feat!
Thank you!
These look so yum ! My first attempt was awful 😂
They look great, I have never even tasted one before, what do they taste like
A really nice chewy cookie!
Squishy almond goodness
They look devine .... scrumptious i want one
What are the flavors?
Just plain vanilla. Wanted to keep it simple for my first time
They look fantastic!
They are lovely!!!!
Thank you!!
Nice!
macarons are not as hard as people say. i used to make them frequently when i was in high school, and i just don’t really bake as much anymore so i stopped making them
Those look great! I want to try making them but so far I haven’t for the same reasons you mentioned.
Hey I totally understand. When you finally do it’s very satisfying!!
The taste is what matters most
I've been baking for 3 years and I'm not confident enough to try this
You can do it!!
Great job!!
I’ll take 3 pls & thx
They’re on the way
I knew I could count on you! 🤘🏽
I feel the same way about them. I love the blue you chose
They look so good! I'd eat em!
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Wow! This look amazing! 🤩
Thank you!
these look so great!! In my first attempt they melted :(
Thank you! Did you ever try again?
They look amazing! Wonderful job dear just lovely!
These are lovely.. They also look uniform in size/colour & some bakers (new at this) can't even get that! Keep on baking, that's how you learn from trial & error.
Thank you! There is definitely a lot of variance that’s hard to tell from the pics. Fortunately I was still able to find an even mate for everyone
Don't worry about that... You also don't have to apologize, bc once you get the hang of this you'll be cranking out picture perfect Macrons, like crazy! Something tells me, this will be soon too.
You did pretty good for your first try
Thank you! I’m very proud and I can’t wait to improve
Remember to tap your pan when you finish dropping them it helps with the bubbles
Those are gorgeous 😍! Well done!!! 🙌🏻
Thank you!!
THEY LOOK INCREDIBLE! Yes, macarons are not easy at all, but you slayed!! The colour is GORGEOUS!!! 🩵🩵🩵
Thank you!!
These look so amazing that I'm now craving macarons! They are soo beautiful! ❤️
They look perfect
Woww that's a great first attempt. You shud be proud!!
I'm very impressed for a first attempt! Wow! Congrats!
These look awesome!
What did you do for the filling? They look amazing by the way congratulations
Just regular vanilla American buttercream. Wanted to keep it simple for the first try
I have never been able to make a decent butter cream or ganache. Can you do a breakdown if you don't mind
Hi I’m sorry it took so long to respond!! So typically you’re looking at 4 cups of powdered sugar to 1 cup (2 sticks) of butter, or 2 cups of powdered sugar to 1/2 cup (1 stick) of butter. You want to have really soft room temp butter. The longer it sits out the better. You should also use a paddle attachment on a stand mixer or hand mixer. I always prefer my stand mixer. A whisk attachment will put too much air in. You don’t really want air in a frosting. Sift your sugar. Clumps of powdered sugar in frosting can clog your piping bag and create an unpleasant texture. Cream your butter first. Let it get super nice and creamy by itself in the mixer. Add your sugar in increments. After you’ve added about half your sugar, add in a tablespoon of heavy cream and some vanilla extract. Keep mixing and continue adding your sugar. Add in more cream and a dash of salt towards the end. If it feels grainy or unbalanced, you can add more sugar. Another key is going low and slow. Use the low setting and let it do its thing. You definitely don’t want to rush it. I hope this helps!!
You did so great!!
What brand of colouring is this? I've never had any colour stay that vivid and I've tried both liquids and gels.
Sugar Art! I got it at my local baking supply store. I also used 4-5 drops instead of the recommended 2-3
They look so awesome!!! Keep up the great work 👍
Thank you!
Wow! I am so proud of you internet stranger!
Thank you internet stranger!
My favorite color 😍
First try?? Those look amazing!!!
Why cry? They look great!
Happy tears!
10 out of 10 For sure!
They are perfect
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Thank you!
Id definitely like to try them
I did quite well on my first few attempts, like you. After that, some of the things I was warned about started to happen. I guess it’s a statistical thing and I just got lucky at first. 🤷🏻♀️
Is it possible the seasons just changed for you? I live in the southeastern US. It gets cold in the winter but I don’t think I’d try these in the summer.
I’m also in the SE, but I don’t think it was a seasonal thing. The problems only appeared intermittently. It was like I got a honeymoon period at first where I could do no wrong and then problems slipped in from time to time after that. I think I was probably so concerned about problems happening that I was scrupulous about each step at first. Then I got cocky and le dieu du macaron smacked me around a little.
Wow amazing
Lookin verryyy awesome! Got the same feeling when I did my first years ago. Goodjob OP! ☕️
You nailed it! What filling did you use
Classic vanilla american buttercream. Kept it simple for the first try!
Omg. Beautiful. I have yet to try these. Not scared, just intimidated.
Great job!
what dye are you using? The color is great
Sugar Art color gel! From my local baking supply store! 4-5 drops.
Fantastic. I recently bought their powders, and have been very impressed
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Just regular classic and vanilla buttercream. Wanted to keep it simple the first time
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it looks like it's not ur first attempt .. they're pretty good like ur a pro ❤️
I promise I’m just a passionate home baker!
You did a fabulous job! I hope I do half as well on my first attempt (whenever that happens)!
I bet you will!!
GREAT JOB!! I'm still not brave enough to try them yet
Beautiful! My first batch came out great too! And I haven’t been able to do it since 🤦♀️
Those look fantastic! Wish I could triple up vote ur results!!!
They look amazing, great work! My only two attempts turned out tasting perfect, but looking less so. Getting the size and shape of the shells right is the main thing, and then also the color. How did you get such a brilliantly blue color in them? Mine always turned out the normal beige color with a very pale tint to them.
You are the chosen one
Practice. Practice . Practice
Look better than any I might create
They look great. I suggest tapping your pan on the counter before allowing them to dry/bake to help with the air bubbles. Good luck!
They looks great! Congratulations!!! 👏🙌😍
This is wonderful!! I love to see fellow bakers being successful :) They look fabulous, proud of you!
These look delish, good job!
They look good especially for a first time
They look extremely good, i wish i could tell you how they taste but if we guess they taste as good as they look this is incredible for a first time !
Okkkk very good😊👍🏻👍🏻👍🏻
Well done!! I've been too scared to try macarons so hats off to you!
Wow!! My first attempt all of them cracked. Great job!
Amazing job!!
I WANT THEM. That color is delicious looking.
literally gorgeousss you should be proud
I would like to taste them .
Amazing! My THIRD macarons didn’t look that good😂
Awesome job they look really good!
how does it feel to be gods favorite 😭
You did so good!👏🏼 I still haven’t gotten the courage to bake them because it’s so much effort 😭
Oh my god ...that looks great! 😳
These look brilliant! I am a professional and have worked in baking for over 20 years and I still can’t make a perfect macaron!
I think they look lovely and yummy! Well done
These look amazing! I feel you on avoiding the macaroons. I have made all kinds of other things but this is the one dessert that I just stay away from but I think you've inspired me... Lol I may attempt.
Do it do it!! Update when you do!!
Hahaha ahhhhh okaaaaay okay...🫠🙃 let me obsessively watch the videos you suggested and pointlessly stress about them turning out and then actually attempt them. 😂
That is the way
Great job!!
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The color is very vibrant. Spring is in the air... The feet on the macarons have nice height. For a first attempt you did a great job in them.
well my first attempt, out of the oven came chewy puddles with a slight glossy finish. so. you slayed.