So decided to give macarons a shot. I’ve been using the recipes from barleyandsage.com. Like following the recipes to the letter. My macarons are tasty. My testers think they taste great. But. I have a thin shell and small air space that I can’t seem to get rid of
So. What gives? Any ideas or tips and tricks would be helpful.
by snapper815
1 Comment
Could be slightly under-macronaged which is why you could be seeing those rings in the finished product. This can also cause hollow shells.