I can usually make macarons pretty consistently but I’m not exactly sure why my back-to-back batches are coming out so different? The feet in the first pic are perfect while they are much thinner/smaller in the second pic. What causes this variation?
by RomanoCheesed
10 Comments
Are the first ones hollow? I would actually say the smaller feet are more typical.
I really don’t want to invalidate your feelings, but like, I don’t know if Ladurée are much more consistent.
Probably just hydration/drying time between the batches, minor oven fluctuations.
What do the insides look like?
Smaller feet generally mean less hollow macarons.
Not enough filling?
Usually my later piped trays have smaller feet cuz the piping bags have been massaged more making it a bit less airy.
These look beautiful. You are overthinking it. People care way less about how absolutely perfect these are as long as they taste great. This is very very good work
What is your bake time and temperature?
Maybe I need to make these more because I can’t see what’s wrong here. These look amazing
Feet size are total preference and can be controlled by drying time, over temp, macaronage and other small variations. These both look totally fine as long as the insides are generally full.
My feet can range day to day from a bit shorter to a bit taller but always with a small ruffle and I’ve learned it’s just my oven causing the ruffle. The only way I cannot have a ruffle is if I under-macaronage, but then I’m prone to have hollow shells. I prefer full shells so I take the small ruffle. Height is usually my resting time.