Both are wrinkly/bumpy, but the espresso shells hide it better. The espresso shells have taller feet, but they have more intense little peaks where I lifted the piping bag. I tried maxing the macaronage of the orange ones more and side swiping a bit when I lifted the piping bag, but they just ended up with shorter feet and the same peaks overall. The orange cookies are slightly less hollow than the espresso ones, but that may just be because they’re shorter.
Thankfully this isn’t too high stakes, but I’m looking to improve. Any tips? I used Pies and Tacos’ Swiss recipe.
by LoveAGoodAlbatross
3 Comments
You do wanna macaronage it more, you don’t want to see any tips on your macarons when you’re baking it. It’s fine if there’s a bit of a tip when you’re done piping but banging your trays should remove the them.
Same as the previous comment, macaronage it more to get rid of the tips, and sift your almond flour and powdered sugar more to get rid of the bumpy tops.
Recipe ratio seems a bit heavy on the almond flour, very grainy looking.