Does my macaron batter look too runny? I macaronaged until the batter seem to resorb in 30 seconds (but not completely).
However, the macarons took forever (about 3 hours) to dry and form a skin compared to when I macaronaged less (similar humidity at 50 % – I live in Malaysia). When I macaronaged less they only took about 45 minutes to 1 hour to dry.
The macarons feet also became very small. When I macaronaged less (thicker batter) the feet becomes tall – but no hollows for now.
Having tall feet on my macarons is a common problem in all my 5 macaron attempts.
The batter also flows out of the piping bag when I move from piping one macarons onto the other.
by strawberry_806
3 Comments
I think you need a more stable meringue.
Definitely not over macaronaged; It needs a few more strokes. My rule of thumb is for the batter to *completely* settle back into itself in around 20 seconds. It may be a matter of personal preference, but tall feet in and of itself isn’t really a problem, especially with no hollows.
It looks undermixed to me. The batter should ribbon off uninterrupted.