Ive baked several rounds of macarons with success but today something has happened and they had hollow shells, no feet, basically I just made macawrongs.
Everything was done as previously successful attempts, namely
– ac turned on dry until humidity reached 50%,
– preppy kitchen recipe
– rest until dry to touch
– same baking tray
Except
– used green gel color maybe twice the amount of previous, and,
– bought a different brand of almond flour. Upon opening I noticed it was coarser than the brand I usually use but since I put it in the food processor along with the sugar I thought it would make no difference.
Any tips? Attached images of the disaster (note- the white ones were a vegan aquafaba try which I shall not try in the near future). The pink ones, the good ones, Ive baked them several times, following the above instructions.
by catarinameng
2 Comments
So almond flour can be oily and cause the macarons to fail, I hurd the diamond brand is the best, I use the Costco one. I do also put all my almond flour in a tray with paper towels on the bottom and top so it absorbs extra moisture and oil. I’m in the bay area my humidity is 70-80% I get perfect shells by running a mini dehumidifier in the kitchen and I have a rotating fan and I set it a few feet away on my counter and let them dry 2 hr. And in case you don’t know wipe everything with vinegar I mean everything the mixerbowl, wisk, spatula, basically anything that comes into contact with the macaron ingredients.
Honestly, might just be the food color. If you used the same almond flour in all of them, especially.