The feet on my macarons keep looking like the ones in the first picture. There’s absolutely nothing wrong with that, but I find the second picture’s feet to be much more aesthetically pleasing. Credits to bekahbekah for the second picture btw. If anyone has had experiences with the first picture and changed something to get the second picture or in general know what’s causing the difference then please let me know.
Thank you!
by Dismal_Speaker_1902
4 Comments
When I was posting it, it showed the first picture as the second one. So when I say second picture I really mean the brownish macarons and the first picture is the assortment
ive noticed if you want clean feet, use silicone mats. if you want feet with bigger air pockets, use parchment.
I think someone was asking the exact opposite question a few days ago 😂 I love this sub so much and I’m not even joking, haha.
I don’t know how much power we have over micro feet adjustment, but when I see feet like the brownish ones, I immediately think they’re using the little mats with the rings indentation on it, like it molds the feet and they don’t ruffle out as much.
Question.
What method are you using?
Do you wait for hard peaks or medium peaks?