my shells are obviously looking much better than my first attempt but sadly they were hollow. I’ve read a lot of people suggest only beating to birds beaks instead of stiff peaks, but when I did that they came out like my last post. I lowered my oven temp (I believe it runs hotter than it should) and beat to stiff peaks and macronaged less (maybe could’ve gone a little longer) and these blue ones were the result. a better looking macaron but sadly still hollow. any recommendations or suggestions on how I can fix this? and if anyone can explain how the altitude affects baking like this, I’d really appreciate it bc I can’t even make chocolate chip cookies successfully anymore 😅 lol
by g3tdunk3d
2 Comments
Curlygirlkitchen has high altitude recipes. I haven’t tried her macarons but have had success with others. Pie in the Sky cookbook is highly recommended up here. No macaron recipes, but lots of other baked items. A baker here told me pies (no rising) and breads (yeast does the work) are easiest and bakes that rely on baking powder/soda or eggs are the hardest. For your macs, have you adjusted the dry to wet ratio?
Hopefully some time to mature helps the hollows. They look beautiful and I love the color you achieved.
I have not cooked at altitude but generally do not get hollows I think partly because I bang them quite a bit to remove excess air. I am not sure of the consistency of your macaronage but when I teach I use one that is a little on the loose side so the banging really flattens them out. Don’t you love all the undefinable descriptors when it comes to macarons 😂