P.S. Macarons are very tricky. In the beginning, it took a couple of tries for us to be fully confident with our technique so don’t be discourage. The good thing is that they came out smelling good!

Hi Karen! We are so sorry to hear. We have more recipe tips and tricks for macarons on our classic macarons tutorial here: https://sugarandcloth.com/macarons-recipe-how-to-make-macarons. If the macarons don’t puff up, it’s typically because the batter may have been underwhipped or overwhipped at the macronage stage. Make sure to get stiff peaks when you’re whipping that hold their shape but still look glossy, not dry. If it’s overtaxed, fold the batter gently until it flows like lava and forms ribbons that slowly dissolve back into the batter after a few seconds. Another problem with flat shells may be because it needs to rest more before baking. The oven may also be too hot.If the oven is too hot, the macarons can spread too quickly. If too low, they won’t rise properly. Or there is too much humidity in the kitchen. Hopefully, this is enough info to troubleshoot!