Macarons

Feet form when the batter is thin enough and the oven temperature is correct. If your batter is too thick (overmixed), the feet won't form. If your oven is too hot, the shells set before feet can develop. Ensure your oven is exactly 300°F (verified with a thermometer), your batter flows like lava, and you've tapped the baking sheet firmly to release air bubbles.

Yes, assemble macarons, wrap in parchment, and store in an airtight container in the refrigerator for up to 5 days. They actually taste better after 1-2 days as the flavors meld. Bring to room temperature for 10 minutes before eating.

Yes, freeze piped, unrested shells on a tray for 2 hours, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1-2 minutes to baking time. Freeze assembled macarons in an airtight container for up to 2 months and thaw in the refrigerator overnight.

Overmixing the batter is the leading cause of failure. The batter should flow like lava—if it's too stiff, fold less. You can always fold a bit more, but you cannot undo overmixing. Test by scooping a small amount; it should smooth out within 5 seconds.

Yes, buttercream, jam, or salted caramel work well. However, a simple ganache is the most classic and authentic choice. If using jam, pipe a small amount of ganache or buttercream first to prevent soaking.

Hollow shells result from overmixing (batter too thin) or underwhipping egg whites. Cracked or peaked tops mean your oven is too hot or your batter was too thick. Verify temperature at 300°F exactly and ensure batter is the right consistency.