Sugar geeks Italian macaron recipe, rested for one hour and forty five minutes, baked for 18 minutes at 300 degrees and got hollow shells 🙁
by Bellajames121708
7 Comments
amazingpenguin9
Is the hollow in the room w/ us? 😅😅😅 these look amazing! If you feel like they’re allow (which is completely disagree w/) just let them mature. They usually fill out during that time.
Kiramaniac
They look gorgeous. You can’t really assess hollowness until they are matured with their filling!
freelentil
Do you know what hollow shell means? 😅 Cause it’s definitely not that.
Congrats on the very good looking macarons.
ParticularWorry8690
They look perfect! There’s nothing to fix! Let them mature and I bet they’ll be full.
blanca69
These beautiful macarons would be in my tummy hollow or not . They don’t look hollow to me.
misterie_skye
Just in case you don’t know what “mature,” or “maturation” means…fill them with what you decided you want in the middle (this gives it the flavor). Then let them refrigerate with the filling for at least a day.
I just made (what I thought) was a complete failure of peppermint chocolate macarons. They were horrible after 24 hrs, but after two days, they are amazing. It takes the shells some time to accept their filling and say, “heck yeah, we got this!” Maturation is the hardest part of macaron making, but your shells look gorgeous.
7 Comments
Is the hollow in the room w/ us? 😅😅😅 these look amazing! If you feel like they’re allow (which is completely disagree w/) just let them mature. They usually fill out during that time.
They look gorgeous. You can’t really assess hollowness until they are matured with their filling!
Do you know what hollow shell means? 😅
Cause it’s definitely not that.
Congrats on the very good looking macarons.
They look perfect! There’s nothing to fix! Let them mature and I bet they’ll be full.
These beautiful macarons would be in my tummy hollow or not . They don’t look hollow to me.
Just in case you don’t know what “mature,” or “maturation” means…fill them with what you decided you want in the middle (this gives it the flavor). Then let them refrigerate with the filling for at least a day.
I just made (what I thought) was a complete failure of peppermint chocolate macarons. They were horrible after 24 hrs, but after two days, they are amazing. It takes the shells some time to accept their filling and say, “heck yeah, we got this!” Maturation is the hardest part of macaron making, but your shells look gorgeous.
this is not what they mean by hollow.