I’ve been making macarons for over a year and have never seen any turn out this way. I watched countless videos to make sure I wasn’t over or undermixing and this is how my cookies turned out from the same batter. The tops are soft, but not hallow. The macarons baked on the silicone mat have feet but not the cookies on the parchment paper.
Has anyone encountered this before and figured out what went wrong? TIA
by boredpinata
2 Comments
Mine used to turn out like this all the time, humidity control and drying time was a factor I think.
When I add cocoa often it would turn out like this. Does it feel porous? Too greasy of almond flour?