I’ve made macarons many times, but none of them turned out perfect. I don’t know what I’m doing wrong because some of the macarons have cracks at the top, and most have little to no feet. They are also excessively tall so I’m not sure what’s up with that. I do think I undermixed a bit but from videos I’ve seen that undermixing just results in smaller hollows and less smooth tops.
by Dismal_Speaker_1902
3 Comments
Also this is the recipe:
90 g granulated sugar with 1/8 tsp of cream of tartar
100 g of egg whites
130g of powdered sugar
130g of almond flour
I began my meringue on low speed, then gradually raised it to medium speed.
I let them rest for 1 hr and 20 mins. I baked them at 300 F for 18 minutes
Get your batter to a slightly looser consistency, watch a video of the ribbon consistency and look for that kind of flow. Also consider sifting your flour to a finer texture for ultra smooth tops.
Slightly over mixed meringue, I would stop like 20 seconds earlier and macaronage for another 20 seconds. They are so tall because there’s too much air in them. That’s also what can lead to cracking. Make sure they have a smooth skin on top before baking.