as title. i did 135 degrees celcius for around 12 minutes for the first two photos and for around 15 for the last two at about 145 degrees. i def overcooked the last two it was crunchy around the edges. i thought i undermixed the macaronage but it is still flat. it is a 24l oven if that info is of any use. Also are the first two underbaked. Maybe because im eating them warm but theyre quite chewy. (Making them to gift to a friend)
by Necessary_Divide8374
1 Comment
The first ones look good to me. Chasing the “perfect” macaron is a fun challenge but it just takes many attempts. But also, you can’t go by the texture when they’re right out of the oven. They need to sit in the fridge for at least a day, preferably two, before the texture settles into the classic mac vibe.