I finally got a silicone mat and oven thermometer. But I had to overbake them A LOT because the shells were paper thin and flaky. This in turn makes them the first time I made macarons that look like macarons, but also the first time they don't taste like macarons, since they're so dry.
So what could be causing these paper thin shells, that also look splotchy? The oil in the almond flour? Should I oven dry it? I used Pies and Tacos Swiss recipe.
by yosori