French macaron – trials continue

Recipe

Egg white – 55g

Egg white powder – 1/8tsp

Sugar 52g

Almond flour n powdered sugar – 140g

Batch 1 : 310 F: few lopsided , 1 cracked and hollow shell

Batch 2 : 300 F : Still having hollow shell

Guess it’s a bit undermacronaged .