Looking for advice on where i went wrong. The batch in the photo seem to have fragile tops. Any amount of pressure seems like they crack or give on the top. They have full shells, but they are almost like brownies or cake consistency. Its the most success ive had, but still not really macarons. The feet seem decent but arent they supposed to rise a bit more? Any help would be greatly appreciated.
by johngoodmanss
3 Comments
Happens to me when I over macaronage
They’re undebaked based on them sticking to the silicone unless you tried to release them when they were too warm.
Too much cocoa powder. I’ve made this mistake. You can really only add a little and then can add brown food coloring to achieve a more chocolate-y color.