They look good but they were hollow, I tapped them to get air bubbles out is there anything else I should do to stop that?
by Longjumping-Bee-1319
4 Comments
amazingpenguin9
Whip your meringue really well to stiff peaks. That’s what’s been the issue for me. I thought I was done whipping thinking it was stiff enough, but I actually wasn’t. After I got that down I was able to get full shells.
sad420throwaway666
they look great! cracked/hollow shells can be a sign of an overbeaten meringue or not macronaging long enough, but honestly if your first attempt looks like this i’m sure you’ll have absolutely perfect macarons in no time
NegotiationPrudent83
Hollows are the worst!! It could be a number of things. I would say, that based on the feet and color, you maybe baked them at too high of a temp.
Khristafer
Judging by other things, you may have baked them too hot, although that isn’t usually the first thing blamed for hollows.
4 Comments
Whip your meringue really well to stiff peaks. That’s what’s been the issue for me. I thought I was done whipping thinking it was stiff enough, but I actually wasn’t. After I got that down I was able to get full shells.
they look great! cracked/hollow shells can be a sign of an overbeaten meringue or not macronaging long enough, but honestly if your first attempt looks like this i’m sure you’ll have absolutely perfect macarons in no time
Hollows are the worst!! It could be a number of things. I would say, that based on the feet and color, you maybe baked them at too high of a temp.
Judging by other things, you may have baked them too hot, although that isn’t usually the first thing blamed for hollows.