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What’s wrong with these?
In Macarons

What’s wrong with these?


I made the recipe myself, 90g of both almond flour and icing/powdered sugar, 20g freeze dried raspberry powder, 100g sugar, 110g egg whites. The macaron mix looked perfect so I’m not sure what went wrong. This was using the double boiler method

by Calm_Feature3340

3 Comments

  1. Calm_Feature3340

    Some of them do have a slight foot/skirt but not really

  2. Calm_Feature3340

    Also how can I stop them from browning?

  3. thefloralapron

    I tried doing 8g of freeze-dried raspberries with the French method early on, but it made my shells too wet, and they wouldn’t dry properly before baking. That led to cracks and no feet, so I lowered the amount to 5g. That’s enough to get the flavor and some color without impacting the texture too much. But even then, my shells still take longer to dry and form a skin than plain mac shells.

    So I would imagine that using 20g of freeze-dried fruit is just too much for the mac batter. I’d try another batch with just 5g or so and see how that goes.

    It also looks like you’ve got some browning going on, so you might want to lower the temp or move your oven rack down one step.