Sadly my pink macaron went brown, I think it may have been cooked for too long. I’m going turn off the convection as well and see if that helps! I also didn’t have cream of tartar but the structure of the macaron seemed to be good minus slightly furry feet. Recipe was too sweet - this might have been down the butter cream. I’m definitely thinking about using an Italian buttercream next time! More practise on the piping - the mixture was very runny and didn’t give me much control. Also the templates with two circles on might be best to predict spread.
