I’m a commercial baker and I decided to make macs. It took me a literal 4 months of baking with probably around 10 recipes, 3 different types of meringue, $500 in almond flour in the garbage and I finally got it. I baked 5 days a week and around 2-6 batches a day. Guys - be happy with me.4yr ⋅ Darciweil ⋅ r/macarons
Black sesame babies today! Filled with a Swiss meringue and black sesame paste.4yr ⋅ Darciweil ⋅ r/macarons
Fail fail fail. After about $300 in almond flour I still can’t get it. I use an industrial oven and own a bakery. I’ve tried French and Italian. I get full shells but then they bake lopsided. I mix more and then they are not lopsided but then hollow. Anyone bake in a commercial oven - help?4yr ⋅ Darciweil ⋅ r/macarons