I’ve been making macarons for years and I feel like I get every 1 out of 3 attempts right no matter what I change. Wrong ones tend to look like this, and recently have had the speckled tops you can kind of see in these pictures. I follow sugar beans recipe.
by cbethel2001
2 Comments
Wrinkly tops usually indicate a too-moist batter, often caused by oily almond flour. The flour can be lightly toasted in the oven before use to dry it out some.
Speckled tops are likely either from oily almond flour or a sign they are uncooked. Burned bottoms suggest the oven temp is too high.
Copies from online search: Macaron Troubleshooting – Pies and Tacos
Collapsed, wrinkly, or hollow macarons are usually caused by underbaked shells, low oven temperatures, or weak, improperly mixed meringue. To fix, ensure a stiff meringue, avoid excessive macaronage (mixing), rest until a firm skin forms, and use an oven thermometer to verify temperature, ensuring it’s not too low.
So, it would appear that they are overcooking on the bottom and the rest is uncooking. Uneven oven temp? If your oven heats from the bottom, you could try putting a pan here to deflect the heat.