I've been following the Sugar Geek recipe to a T and have been making little tweaks like oven temperature, resting time, fan/no fan, overmixing, undermixing, almond flour brand, etc. Every single time, they end up looking like this… I'm not sure what it is but if this happens every time, there's got to be a common factor that I'm missing.
by KupKakePotato
2 Comments
Holes -> air escaped, so the skin didn’t form. And I thiiiink they are over mixed. Brown bottom -> I suppose too much heat.
Now: do you measure in grams? Do you have an oven thermometer?
And maybe the almond flour is oily. Too many wrong things
I would do a different recipe; it doesn’t seem like this one is working for you. I’d try Michelle’s Macarons basic recipe. Watch her video and do everything she says. A few more questions to consider:
Do you have an oven thermometer?
Do you wipe everything down with vinegar before starting?
What brands of ingredients do you use? Could anything be old? I recommend Blue Diamond almond flour.
Do you weigh in grams?
Do you use a stand mixer, and if so on what speed and for how long do you beat your meringue? After how long do you add sugar?