I’m relatively new into my Macaron journey having only been at it a month now. I’ve had two out of five batches turn out beautifully. I can identify the issues with batches 3 and 4 however, batch 5 was perfect until it wasn’t and I don’t know why. Any ideas on why these would be dimpled and shriveled up on the underside of the cookie?
by choices1569
2 Comments
They look underbaked to me on the inside but I’m also pretty new to macarons so I could be wrong. What is your process like? What temp and how long are you baking them? French, Italian, or Swiss method?
It’s due to weak meringue, and it also appear that you overmixed it as well.