They look like the batter was too thick/grainy. Can’t tell you much until you tell us about your process/recipe. Did you weigh out and sift all the ingredients? You may have under macronaged
ReasonableFactor5316
Just from the tops, it’s clear they are under macaronaged. Can you provide info about the recipe you followed? What temp? How long did they rest?
Kit-the-cat
If you don’t weigh your ingredients then you’ll never have a consistent batter. Batter should be closer to runny sand so the peaks disappear within 30-60s of piping
MurderrOfCrows
Definitely weigh the ingredients so you get consistent amounts each time you make them. Also, you under-mixed the batter because of the little peaks on top as well as the grainy texture.
Next time you make them, after piping, slam the baking sheet down onto the countertop to get rid of large air bubbles. I even go over them with a toothpick to make sure I got all of the visible bubbles. They should be smooth on top with no swirls or piping marks and will smooth out even more as they rest prior to baking. (If they flatten out too much, that means you’ve over-mixed them)
4 Comments
They look like the batter was too thick/grainy. Can’t tell you much until you tell us about your process/recipe. Did you weigh out and sift all the ingredients? You may have under macronaged
Just from the tops, it’s clear they are under macaronaged. Can you provide info about the recipe you followed? What temp? How long did they rest?
If you don’t weigh your ingredients then you’ll never have a consistent batter. Batter should be closer to runny sand so the peaks disappear within 30-60s of piping
Definitely weigh the ingredients so you get consistent amounts each time you make them. Also, you under-mixed the batter because of the little peaks on top as well as the grainy texture.
Next time you make them, after piping, slam the baking sheet down onto the countertop to get rid of large air bubbles. I even go over them with a toothpick to make sure I got all of the visible bubbles. They should be smooth on top with no swirls or piping marks and will smooth out even more as they rest prior to baking. (If they flatten out too much, that means you’ve over-mixed them)