I followed the pies & tacos recipe and feel pretty confident about everything going very well, except maybe adding too much gel food coloring. Does that cause wrinkling? I doubled the batch from 100g room temp aged egg whites to 200g but the gel food coloring I use (from target) was not showing up in the meringue. I probably ended up using close to a tablespoon of it. That’s the only thing that I can think caused the wrinkling. I rested an hour, baked according to instructions and was careful for lava in macronage. not the most sophisticated looking macarons but I was able to save with some chocolate ganache. Help me diagnose my wrinkly shells please! Is it the gel coloring? The feet also rose less than I would like
by myfrontallobe10
2 Comments
Gel food coloring shouldn’t do this. I think your meringue was over whipped, I don’t know that specific recipe but the peaks look too stiff.
This has happened to me in the past with heavy doses of gel coloring