I attempted to make macarons for the first time and followed Tasty’s recipe. I baked them for 17 minutes at 300*, but the feet spread and the inside was hollow. Any reason to why this happened??
by latteluv3r
3 Comments
latteluv3r
I also forgot to add- they are very chewy and the color dulled out a lot from what the batter initially looked like
evelinisantini
It’s impossible to troubleshoot Tasty’s recipe because it’s measure by volume instead of weight. Macarons require precision and measuring is the very first step that you haven’t got right. Not your fault obviously but I recommend literally any other recipe that uses weight measurements.
Ok-Medicine5879
I second what the first comment said. Flat macarons can be caused by soo many different things, and it would be difficult to pinpoint what exactly went wrong in your case without pictures of each step.
I recommend checking out Michelle’s Macarons on YouTube. She has a beginner recipe I’ve had a lot of success with, and troubleshooting videos for literally everything that could possibly go wrong. Good luck!
3 Comments
I also forgot to add- they are very chewy and the color dulled out a lot from what the batter initially looked like
It’s impossible to troubleshoot Tasty’s recipe because it’s measure by volume instead of weight. Macarons require precision and measuring is the very first step that you haven’t got right. Not your fault obviously but I recommend literally any other recipe that uses weight measurements.
I second what the first comment said. Flat macarons can be caused by soo many different things, and it would be difficult to pinpoint what exactly went wrong in your case without pictures of each step.
I recommend checking out Michelle’s Macarons on YouTube. She has a beginner recipe I’ve had a lot of success with, and troubleshooting videos for literally everything that could possibly go wrong. Good luck!