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5 year ago
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No feet, hollow shells.

This batch was a bust. Same recipe: https://www.indulgewithmimi.com/the-best-macaron-recipe/

No feet and slightly hollow inside and less of a rise. Bottoms browned more than tops. Shells were very fragile. Tops were smoother with no cracks.

Used a hand blender this time. Also used a oven thermometer to get an accurate temp reading. Oven seems to run 30 degrees hotter. Baked at 300F instead to compensate for this.

Possible reasons for no feet:
Did not allow skin to develop from adequate resting.
Over-mixing?
Baking temp too low?

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