When I lived in MD, I used this same recipe and never had issues. I also had a gas stove as opposed to electric that I have now, if that might make a big difference. Since trying to make them where I live now, they just don't seem to turn out right. This batch I even tried the Swiss method and they turned out similar to the last batch I made with the French method. These just seem to have a thin, frail top/shell and spaces throughout the insides of them. I think those spaces are what the darker spots are. I can answer any other questions too if it'll help me work out the kinks in my 'rons!
by Guschwick