This is probably one of my better batches. I’ve had some batches with oily and soft tops. I was following Michelle’s macaron recipe for a half batch (105 g eggs, 105g granulated, 125g powdered sugar, 138g AF, 1/4 tsp COT).
-Using Hamilton Beach stand mixer(not the most powerful but mostly gets the job done). Speeds up to 7 and I usually go for 5-6 for meringue phase for 10 min+
-Using the French method. I take the meringue pretty far; I get a huge clump in the middle and have thin edges)
-As for macaronage, I’ve tried putting wet into dry and dry into wet. I’m trying to replicate getting a grainy texture.
-I let them rest for 30 min
-I use parchment and bake at 325F for 12 min on metal baking sheet
-I sift the AF and powdered sugar
Thanks for reading so far. I’m looking for any advice/critique on how to improve my technique. Or maybe you have a foolproof recipe. As the picture depicts, I don’t get good height and I get the ruffled feet that extend past the top. On the plus side, I don’t have hollows.
TIA
by Curious-Turnip-818