Second time making chocolate macarons! These look better than yesterday’s batch (still practicing piping so they are bigger than I’d like). There are no cracks running through the tops anymore I let the cookies rest for longer so they wouldn’t crack in the oven but they still wrinkled. Is this a result of overmixing? Also added liquid vanilla extract to the meringue and a ~1/10th amount of matcha to the powdered sugar for a tint but didn’t really come through should I skip this and just stick to cocoa powder (cut cocoa amount in half to compensate)? Also should the feet be taller… I think they’re kinda flat but idk? Filling these with a delicious French buttercream and lavender ganache! 😇
by joji14