French Method Macaron Process with More Complete Details - NO HOLLOWS!

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Start to finish in real time. This was made to show my particular process at the request of friends on the Macaron groups. Yes, I stuck my head in front of the camera while I was piping. Sorry! It will get better. :) This one is start to finish, with more details. Hope it helps!

Due to so many friend requests and requests for help, you can now find me here if you'd like:

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It's easier for me to help people and find the comments if it's all in one place. Thanks!

French method shells ingredients:

100g Almond Flour
80g Powdered Sugar
80g Egg White
80g Caster Sugar
1g Egg White Powder (goes in with the caster sugar)
Pinch Cream of Tartar (goes in with the caster sugar)
Pinch Salt (goes in with the dry ingredients)

This is a no rest method, that means pipe, pop bubbles and bake immediately. I currently bake in a Ninja Foodi 10-in-1 countertop convection oven. It is quarter sheet size. I bake on aluminum pans, upside down, with a Teflon baking sheet over my silicone mats. My ovens are different so I run one oven at 285 F and the other at 280 F and I bake for 17 minutes, then shut the oven off and leave the shells in for an additional 2 minutes to begin to cool down slowly. This keeps them from collapsing from the shock of going from hot to cold too quickly.