Hi all! After spending quite a bit of time watching Bake Toujours’s videos and using Indulgence with Mimi’s chocolate macarons recipe, my shells came out of the oven with beautiful feet but a very rough top. I sieved the almond flour, confectioners sugar, and cocoa as instructed and weighed everything out carefully. Is this a sieving issue? Perhaps an pre-macronage or macronage issue? Any insights would be greatly appreciated! Thank you! (Pictures included.)
by croissantfufu
7 Comments
Did you let them sit after piping, develop a skin and dry before putting them in the oven?
I’ve read that chocolate macarons can be tricky because of the fat content in some cocoa powders, what brand of cocoa did you use?
Ive also had lumpy tops from under mixing during the macronage phase.
I wonder if the almond flour might be too coarse/not fine enough?
Chocolate ones can be finicky, it might have been something wrong with the fat content in the cocoa. Based on the looks of them, if you made a normal batch they probably would have turned out beautifully 😭
For me, this only happens if I undermix
This is from the fat in the cocoa. Chocolate macaron shells are difficult to