Has anyone had their macarons sink? They developed feet and pass the wiggle test but they fall towards the end of the bake or when their taken out. Any advice would be really helpful. I used the French method.
by fiveton
Has anyone had their macarons sink? They developed feet and pass the wiggle test but they fall towards the end of the bake or when their taken out. Any advice would be really helpful. I used the French method.
by fiveton
4 Comments
Just to add, they aren’t hollow on the inside.
I *think* it’ll either be the stability of your merignue (not stable enough to hold its shape) or the heat in your oven (it doesn’t set quickly enough after rising).
Are you using actual egg whites or a liquid egg product from a carton?
I would think this is meringue structure, maybe water content in the eggs?
If it was an oven problem I usually see under cooking on the bottom. So maybe the top of your oven isn’t heating properly so only the bottom is cooking?
I have found that I need to beat the egg whites until they hold a beak and do not droop at all. That has been the key to good macarons, in my experience.