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post #31 of 43
Barb.... there are a ridiculous number of templates to choose from if you type < macaron template images > into your search engine.
All sizes and shapes and numbers per sheet.
Of course you will need to take one of those and make your own "custom" template that will fit whatever size sheets you use.
Mine are traced with a sharpie marker on cardboard (ink sinks in and dries without danger of bleeding).
The black one is really easy to see thru parchment paper.

post #32 of 43

Hi Chef Joey,


I have just made my very first batch of Italian macarons. 



My question is why the structure of the feet are different. The ones on the left bulges out instead of rising upright (like those on the right).

I piped all the batter in one go and left them out to dry but baked the ones on the right first (i.e. first piped, first bake)

They were all baked at 145 degree Celsius for 13 minutes.


Could they reason be that the shells on the left were "left out too long"? Appreciate your advice.


Thank you and regards, Tracey

post #33 of 43

Your macarons look delicious!  The specific instructions and detailed advice really came in handy.:)  Would you recommend adding the seeds scraped from a fresh vanilla bean to the macaron batter (not the filling); would this change the texture too much? - Baking With Thyme Forever......
Reply - Baking With Thyme Forever......
post #34 of 43

Hi Thymetobake,


I have added both scraps from dried vanilla bean pods and vanilla bean powder into the macaron mixture/batter and the texture was not compromised.


From my experience, as long as the additions are dried (eg. freeze dried fruit powder, vinegar powder etc) the texture will

remain intact. However, do be very careful about adding wet ingredients such as fruit puree, as the chances of failure of the macaron cookie 

baking properly is very high.


Hope that helps. Let me know how it turns out.


Regards, Tracey


P/s : I have baked a lot of macarons since my last posting in July 2014 (which btw, no one replied!).... sigh!



post #35 of 43

Hi Chef Joey,


May I know how to get in touch with your via Facebook? 


I have been experimenting with a few macaron recipes and they inevitably produces different results.

Hence I would like to seek your assistance into the scientific reasons behind them.


I started baking macarons (very intensively I might add!) since end of July 2014 and is planning on going for a few

classes in Paris this December 2014. Is there any particular baking schools that you might recommend? I am particularly

interested in the making / piping of 3D character macarons.





Attached are some photos of my work to-date.


post #36 of 43
Thread Starter 

Hi everyone!


Sorry for my late reply. I'll try to answer all your questions as soon as I can. :-)

Edited by chefjoeyprats - 1/20/15 at 6:48am
post #37 of 43

Hi Chef, thank you for sharing your recipe. I just wonder if this recipe and method work well for big batch. In our hotel, we always do roughly around 5 to 6 times of your recipe and we can never seem to produce consistent macarons, sometimes they turn up good, sometimes they don't. We never have any problem with smaller batch (around 1,2kg tpt) but we cannot afford to make small batches all the time due to the demand. We have been trying out different recipes and methods but nothing really works. So I just want to ask if you have used this recipe for big batches and if the method is still the same? Thank you.

post #38 of 43
Hello chef! Is there anyways which can help me to bake my macarons successfully because I live in Singapore and I heard the humidity affects the macaronage process
post #39 of 43
Thread Starter 
Hi Tracey!

You can contact me via my Facebook page at...


post #40 of 43
Hi chef? Why are My shell macarons so fragile? They look almost transparent and greasy. Thsnk you
post #41 of 43



I tried making macarons using the Italian meringue method (but a different recipe).  I wanted to make two colors from one batch, so I made two half batches of the almond paste to which I added the color. I then made a full batch of the meringue and weighed it so that I could divide it exactly between in two before I folded it into each of the almond pastes. I first folded the green, transferred it to a piping bag and twisted the top to keep it closed, then I folded the pink and also transferred it to a piping bag. Then I cut off the tip of the first bag and piped them, and while they were resting I piped the pink ones. The green ones went into the oven and when I turned them halfway I got REALLY excited because they looked perfect! They had beautiful feet and perfect tops. But when I took them out of the oven when the time was done it looked like they fell flat. The feet became thin and bulged out at the sides. I thought it was because I turned them halfway so I decided not to do that with the pink ones, but they came out even worse. Very thin feet and the tops looked wrinkled (but not cracked). What could cause this?

post #42 of 43

The shells are thin and fragile because you over macaronaged the batter. If you under macaronage it will cause hollow macarons..

post #43 of 43

Not bad for a first try Charlie!

In the future don't bother with separating the only run the risk of overworking it.

Make a separate batch for each color.

You can never have too many macs IMO.




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