so I’ve been posting a lot in this sub lately bc I recently moved to Colorado and have been struggling hard with hollows. I read somewhere that if you’re high elevation, the Swiss method would encourage a better outcome for macs. So today I tried Pies and Taco’s chocolate macaron recipe. the first batch I made was definitely not right, they were wrinkly on top and had almost a crust where the feet meet the tops. I figured I had overheated my egg white / sugar mixture, because my meringue was super super thick even after macaronaging for almost 25 mins. I tried again, and also used one less gram of cocoa, but now this is my predicament lol. the shells that actually turned out are wonderful, completely full and beautiful. but some of them are slanted and I don’t understand why. I pipe at a 90 degree angle, and the slanted ones are spread out amongst the baking sheet in such a random pattern that I have a hard time believing it has anything to do with my oven temp. I have an oven thermometer and my oven does overheat by about 10 degrees, which I always compensate for when I preheat. any suggestions or advice would be very much appreciated!
by g3tdunk3d