I’ve been making macarons for several months now…since the beginning of this past spring/summer. My batches are very inconsistent and I only make for personal consumption, but I’m wondering what I’m doing wrong here, or if I’m possibly doing them correctly. I’ll put a picture of a few of my batches and hopefully I get some feedback. My feet spread out on certain batches, they rise too much and deflate a bit and puff out on the sides, not too much but I notice it. I’ll be making two batches separately and one will be perfect, then the next will be completely off. I also still haven’t mastered the full shells, but overnight maturation helps with that. I let rest for about 45 minutes to an hour, and bake for 10 minutes at 350°. I guess my problem is my shells rising too much while baking, then deflating creating widening feet. Also hollow fragile shells! Any tips would be appreciated!
by Beautiful-Prompt6305