First time. Is it possible to beat the eggs too much? I've been baking for years I thought I could maybe do this but apparently I insulted them or something. I even used a scale. I knew it was wrong when I couldn't make the figure 8, then they wouldn't dry either and its not that humid here. One batch stuck to the pan and the other are crispy chips. None have feet
by Ok_Chard4600
2 Comments
What recipe did you use? These clearly never formed skins, where they get tacky on top and you can tap them without getting residue on your finger. Without the skins, as you cooked them the steam just escaped out the top, making cookies. The skin keeps the steam from escaping through the top, instead making it go through the bottom and causing everything to rise, making feet
This summer I sampled two of the purported original macarons from the supposed original recipe. Both looked just like yours. You can just tell people that it’s the original recipe that came over to France when Catherine de Medici was to wed Henry II