pls help! tried making macarons again and this time i got feet but veeery small & lopsided. aside from the obvious problem of cracked shells, i want to know why my macarons are very brittle. my last batch was also like this. it’s not the soft type of break like macarons you could buy at stores, i’m not completely sure how to describe it but… when i break it it kind of snaps too crunchily? it’s not supposed to be like that right?
haven’t found an answer online so hopefully someone can help out!!
recipe:
- i use the oven drying method as it’s very hot and humid in my country
Measurements:
60g egg whites
56g caster sugar
70g almond flour
67g powdered sugar
1/8 tsp cream of tartar
oven at 140°C
by ParticularStorage631
Dining and Cooking