The were both pretty hollow and the ones on the macaron sheet had some feet. The ones on the parchment paper were cracked and almost burnt cause they were darker.
The oven was at 300 F and I baked for 15 mins!
As much as these were a floppity flop, this is the closest I’ve been and I got some feet albeit a fragile top. I rested for 1 hour plus
by DrunkOMalfoy
3 Comments
My previous flop:
https://www.reddit.com/r/macarons/s/YfHR9hou5T
I’m hoping someone can offer advice. I’m very sloppy making my macarons as we only make then during holidays.
I can offer some tips: bake them on the silicone macarons mat and let them cool all the way before trying to remove them. If they are still sticky, shove them in the fridge and try again.
And I’m an expert at making the imperfect macarons into works is of art. First, fill them with something delicious. Hollow or not, no one will notice. Candy melts and sprinkles, Rose petals, etc will fix them right up. Melt the candy melts and pipe it over all the cracks. Maybe Sprinkle with something nice. If there’s big breaks then dip in melted chocolate. You’re an artisan. Enjoy your unique creations while you wait for better advice on how to make them.
Well just by looking at your batter pre baking, these were never going to turn out, regardless if you rested longer or shorter or baked at different temperatures. It looks very overmacaronaged. Once you pipe, the macarons shouldn’t move much, it will spread but only very slightly. Your previous batch looks under macaronaged. I would go back to basics, don’t add anything to the shells until you master the macaronage. This takes practice. It took me about 10 batches before I started to grasp the concept of macaronage and what it should look and feel like.