I went from living in Texas to living in Colorado and got humbled by the macarons I produced today lol. I’ve always used Sugar Spun Run’s recipe and have never had it fail me, but today my macarons were totally hollow and completely blown out. First pic was some of the ones I made in TX, second pic is what I crafted today 😂🥲 any suggestions on what to fix? I stopped a little before I had stiff peaks, bc I heard it would accommodate the altitude. I also have a feeling I may have over macronaged
by g3tdunk3d
2 Comments
I’ve baked macarons in Colorado Springs at 6000+ feet. I have not had any problems nor needed to adjust the recipe. I think something else went wrong.
I’m near Boulder and have struggled hard with hollows. I think the (lack of) humidity is more of an issue than the elevation. Does your house have a whole house humidifier? I’m assuming the oven you’re using is also different. Welcome to CO!