Both of these macarons use the exact same recipe. The difference? The meringue stiffness and the oven temperature. One is short, ruffled feet and a paper thin top but is "full" on the inside. The other is tall, pretty feet but contains hallows.
I was just playing around with some technique changes yesterday to see if I could perfect my little cookies.
Just a friendly reminder that if you are still playing around with macarons, recipe hopping might be a waste of time if your technique isnt solid. Happy baking 🙂
by RestingCortFace
5 Comments
I use a super stiff meringue. And I mix a lot for the macaronage compared to most people b
What technique changes did you use to get the tall feet? I use Maddie Brehm’s recipe and I keep getting the ruffled feet and slightly hollow macs. Would love to get the taller, straighter feet.
Do you use French, Swiss or Italian?
Yeah, anything I do slightly differently the result changes drastically. Would you be open to share your recipe as well?
Totally agree with you. When I first started making macarons I watched so, so many YouTube videos and one stood out to me due to the creator saying how important your meringue is, and that your recipe really doesn’t matter. So I took that to heart, all I have done since is become consistent in meringue and macaronage resulting in consistency in my shells.
Allright, then … keep your secrets