Hi,
My macaron tops are all cracked and wrinkly
🙁 Does anyone have any idea of what could cause this? Fortunately, they taste better than they look!
I used the pies & taco recipe (Swiss method):
100 grams egg whites & 100 grams white granulated sugar. Used the Swiss method to melt the sugar and egg whites together.
105 grams almond flour & 105 grams powdered sugar & 1 tbsp dried lavender (sifted these all together).
Used purple gel food coloring. Baked at 300F for 15 mins.
Thanks for your help/tips 🥰💜
by Glass_Cod5589
4 Comments
That’s because of humidity. You need to let your macarons rest for at least 30 minutes before baking them
It’s the dried lavender will be your main issue and then you’re gel food colouring.
No lavender and switch to powdered food colouring and it’ll work. Flavour should come from your filling not the shells. Meringue mixture is MUCH to fussy to tolerate any additives like that
The first time I used her recipe the same thing happened. If you do want to try to add a flavor it should be blended and sifted into to flour at the time you need it. I found that the freeze dried additives will also absorb extra moisture and get gummy. Freeze dried anything wants to be rehydrated so it’s looking for moisture especially on a rainy/ humid day.
Temp is a tad low and invest in a dehumidifier