I did the wiggle test when baking and everything seemed secure + baked through. Thought I finally made perfect macarons! Refrigerated over night (with frosting) then when I went to eat one its top came off 😳 the issue occurred for all of them, even the one that browned slightly due to over baking (uneven temps in my oven). Maybe a batter issue?
by Difficult-Pattern-32
2 Comments
Your filling is probably too wet so it made the inside too moist and sticky. So the top wasn’t holding onto anything anymore
As others have said it’s due to moisture, I’d say cream cheese frosting is in the middle of the range for this. Copying my comment here from a similar post from a few days ago:
I highly recommend overbaking shells that will have wet fillings. My shells for curd are like crackers when I fill them, but mature nicely overnight and stay nice for almost a week. Don’t be afraid of overbaking. As long as they don’t brown, you can save over baked shells for dry fillings by painting sugar water on the bottom.
Another option to combat moisture is painting a buttercream barrier on the shells before filling them. However this is labor intensive and can look messy if you’re not careful.
A third option is a combination filling. Pipe a typical buttercream ring around the outside, and put the wetter filling in the center. The buttercream ring will give you structure and restrict the soggyness to the middle where it can’t dissolve the connection between the base and a slightly hollow shell.