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hi everyone!! i was wondering if anyone here can recommend a brand of parchment paper sheet that will not wrinkle when it comes into contact with macaron batter and that it will not deform the round shape of my macaron before and during baking any help is greatly appreciated.  thanks everyone

I have encountered another problem with macarons (see picture) for some reason I have been baking macaron shells with dark dots on them (no matter which kinda of colour I use to dye the shell) . when they are sitting to dry it looks kinda white and wet. when it's done baking and left to cool the...

I have encountered another problem with macarons (see picture) for some reason I have been baking macaron shells with dark dots on them (no matter which kinda of colour I use to dye the shell) . when they are sitting to dry it looks kinda white and wet. when it's done baking and left to cool the...

Hi all the macaron bakers out there !!! I need help !! i have a question about macaron storage and maturing and was wondering if anyone can help. my macarons: I use French method I mostly use buttercream filling (egg white, butter and sugar) after filling them I put them in air tight glass...

Hi all the macaron bakers out there !!! I need help !! i have a question about macaron storage and maturing and was wondering if anyone can help. my macarons: I use French method I mostly use buttercream filling (egg white, butter and sugar) after filling them I put them in air tight...

I be been making macarons for a month and attended a class .. I could say I manage to make nice macarons but my problem is after the 24 hour maturation in the fridge with the fillings my macaron shell is not crispy anymore It doesn't feel like a crunchy egg shell. (but i do get the chewy...