ReUse ReDuce Macarons Recipe ~ ReUse Bad Macaron Shells

My tried and true Macaron Shells Recipe, that includes re-using your previously badly baked macaron shells! Yes, you heard it right! Perfecting your macaron shells, aiming for achievement of those desirable cute ruffly feet, smooth tops, and avoiding hollows is a tricky process, which includes not only properly weighted ingredients, mastering macronage, but also tirelessly playing with your oven temperature - as success of macarons depends on not only humidity in your work area, but also how strong and spacious your oven is! And I want you to continue practicing until you find your perfect oven temperature and not get discouraged if all of your macaron shells do not turn out "Instagram worthy" - you can reuse them for making a new macaron batch! Unbelievable, right? You'll believe me once you try this recipe! It has been over two years since I started making my macarons almost every day. I've mastered French, Italian, Swiss methods, used dozen of different mats, oven trays, hundreds of food gels, and brands of ingredients ~ if my macaron shells did not turn out perfect and no one could eat them (r.e. 8 trays!), I had to throw them away, just as many of you did. This is a solution and assurance for all of you to continue practicing!
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Feel free to contact me via my Instagram @sashacakeschicago messaging with any questions - I'd be glad to help!
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Please note, following my recipe to the T is essential ~ macaron recipes do not give any room for experiments and adjustments, except lowering humidity in your house, playing with your oven temperature and baking time. These are custom conditions for every different environment, country, city, weather, work space. I do not give any guarantees for a perfect result, as learning your environment humidity levels, your oven strength, and baking time will be up to you.
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