Hi!
This has been my third attempt at making macarons. All three times, they have come out pretty, not hollow and not bumpy.
I was a bit too over enthusiastic with the piping the first and second time so some melded together without it massively being affected (just a border or two) slightly but the third attempt was better as I piped less per circle and they were perfect!
I have noticed though, I get really small feet from them. I use Pies and Tacos Swiss Meringue method, baking at 315 F about 160 ish C, and rotate the trays every 5 mins.
I have attached photos from 3rd to 1st attempt.
Any suggestions would be so helpful!
Thank you
by Sayymaster
2 Comments
Swiss and Italian meringue method will always produce small feet. Use the French method. Add egg white powder for better stability. Add the sugar and egg white powder early in whipping, then whip on medium speed until its stiff. A slow whip produces better meringue, and bigger feet.
The feet look fine!