disclaimer: THIS WAS MY FIRST TIME and i’m lowkey proud, they could have been worse.
any tips for macarons?
by Happy-Context2027
1 Comment
Kaidalexis
This looks like poor meringue stability to me. The reason I say this is your batter appears under mixed to the piping tip marks on the top of the shells. Really focus on what is a stable meringue. You want a thick, shiny meringue that takes some effort to push through. The best way to do this is whip slow and long. Each mixer is different but it’s easy to crank it high and get a peak that really is full of big bubbles that are not a sign of stability. Slow and low is better in my opinion. Good luck with the next batch. Also post your recipe for extra feedback
1 Comment
This looks like poor meringue stability to me. The reason I say this is your batter appears under mixed to the piping tip marks on the top of the shells. Really focus on what is a stable meringue. You want a thick, shiny meringue that takes some effort to push through. The best way to do this is whip slow and long. Each mixer is different but it’s easy to crank it high and get a peak that really is full of big bubbles that are not a sign of stability. Slow and low is better in my opinion. Good luck with the next batch. Also post your recipe for extra feedback