We'll have to admit that we're a bit hesitant about how successful you'll be, Pam. Macarons are notoriously finicky, even when you're not baking at elevation. That doesn't mean we discourage you from giving this a try, but we do think you'll need to make some adjustments according to our High-Altitude Baking Guide. Changes include increasing the oven temperature slightly and decreasing the baking time by about 5-8 minutes; reducing the sugar by about 2 tablespoons, and adding a bit more flour and water. Starting with a half batch may be smart in case you need to make further adjustments to achieve the texture you're looking for. Good luck and happy baking! Kye@KAF

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