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Hi i've tried making macarons a couple times and ive encountered multiple problems. My first batch was just a regular almond macaron. my batter felt a little thick to me, since when i made a peak, it sank but didn't sink completely back into the batter. I also piped very small dots that time. I rotated the pan halfway during the baking but i didn't leave the door ajar with a wooden spoon. many of the macarons had tumors but non burned and some had offset feet.

My second time was a maraschino cherry flavored macaron where i mmixed in a couple tsps of the liquid from a maraschino cherry jar and some red food coloring with some extra almond to balance it out. The mixture still seemed a little thick to me. I piped larger discs than the first batch. During baking, many tumors formed and after, some had airpockets that opened popped open after i took them out of the oven. One pan also had burnt bottoms.

So how would i increase the perfection rate of these cookies? (ie having smooth surfaces, no burns, no tumors, etc) Also, how would you get rid of the air pockets while piping?
sorry for this gargantuan post i just really want to try and make perfect macarons. :]

My second attempt - I made lime and rose macarons. The batter seemed a bit dry.. but they turned out beautiful. I immediately froze them and havent tried them out yet after leaving them for three days now.. the ones I did try soon after the baking were.. crunchy and not chewy inside! *grumble grumble* :-/

Thank you for this new article, Mercotte. I've tried your methods previously and was quite surprised at the relative success made! I made lemon macarons. I didn't produce any 'feet' in the first batch, so I increased the temperature from 140 to 160C, then voila! feet! i sang and danced in front of the oven. However, I had a problem with the insides of the macaron shell; some of them were a bit 'wet'/mushy, and kind of hollow. To be honest I also forgot to follow one step, that is to separate the egg whites into two parts.. so i ended up beating all of it at one go. do you think this is a major mistake?

Also, I'm very interested in learning more stable fillings (unless of course if theyre all meant to melt in no time!).

Hello Pixienix again !!
A new post in english for macarons !!!

http://www.mercotte.fr/wp-content/uploads/files/pdf/synthese%20des%20macarons%20en%20anglais.pdf

First off, I can't THANK YOU enough for all your detailed research on this delectable treat (although I have to say, I don't think I've ever had one, so no taste comparison).

It took me a few days, but with the egg whites out for more than 3 (!!!), I made these macarons per instructions--almost. My husband explained to me that magma (this is the stuff that's underneath the earth and is extremely hot--so no real flow there) is not the best description, it really should be "flow like lava" (which mine didn't; too much grounded almond and icing sugar). I would think that the batter should "ooze". As well, not sure if I piped correctly--are they suppose to be the size of a poker chip?

In the end, I was able to make them (with feet/poofiness on the bottom)!! Pictures to come soon (I hope). Also, waiting a day later to consume them also yielded a sweeter taste (perhaps too sweet?).

Again, thank you for all your help--I hope to perfect them by Christmas! :P

hello Pixienix ! I'm sorry here is the right link !!
Hope you are going to cook good macarons !!
http://www.mercotte.fr/2008/03/20/desperatly-seeking-macarons/

I was searching for something to bring to the family Easter lunch. The meal is pretty routine with mom, mom in law and sister in law doing the cooking, I'm left to bring something different and exciting each time, I think this may be it, or maybe an apple galette....

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I love any kind of panini - especially the meats with cheeses...thanks!

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