This is my second ever batch of macarons, they’re chocolate flavored with a chocolate ganache! I followed the recipe by NYTCooking.
It came out delicious but I noticed some doming and crackly tops, it may be from not properly getting all the air bubbles out since the batter was thick. I let it rest for 1hr 30 minutes before going in the oven at 300° F (I also just bought an oven thermometer) for 16-22 minutes. I also noticed that the tray with a silicon mat had more trouble forming feet than the one with just parchment, next time I will omit the silicon mat.
Any more tips would be very appreciated! I’m so addicted to making these.
by lynnquette
1 Comment
Too much cocoa. I’ve made this mistake. You have to barely add any to the shells and add food coloring to get the deep chocolate color. The fat from the cocoa powder is the cause of the wrinkling and cracking