I made macarons for the first time and my batter just didnt turn "fluid", so i added a bit of egg white (according to a post i found) but that didnt help at all, after some time i gave up and just used the hard batter, after getting out of the oven (150C/240f) for 14 minutes i let them cool, but theyre insides are very doughy and firm, but they didnt collapse at all
Also they just taste like marzipan (idk what theyre supposed to taste like (please help))
by Forward_Extent8299
2 Comments
They kind of look like you used too much powdered sugar, but it’s hard to tell without knowing your recipe. Your macarons are full like they should be and look delicious, if anything you could say they were sea shell macarons.
Use a digital scale to measure all your ingredients.