I’ve changed the macaron recipe multiple times, I even bought a new hand mixer to make sure I was doing it correctly but every time my macarons come out hollow with a thin top. It’s lopsided because of the thin top and it’s being crushed essentially.
by Appalachian_Loch735
3 Comments
You need to stop the macaronage earlier. It’s overmixed.
I would say overmixed and likely poor meringue stability. How did the meringue look?
Too much liquid. Either too much oil in the almond flour or the meringue is a bit looser.