I’m really struggling with macarons. No feet are forming, even after I let these sit for 4 hours to form skin. Here’s the recipe I used: https://youtu.be/PqQuqCdvK14?si=ToqnLFvNZGgviW72
I added only half the amount of powdered sugar and forgot to use the salt entirely. Could this have played a part?
by isa_gu3
4 Comments
Trying to be nice about this….. What is with all the posts of people asking for help with macarons and completely changing the recipe? You need to really nail a recipe before you do any tweaking.
Authentic question: why would you halve the powdered sugar?
Yes, halving the powdered sugar would prevent the rise.
Sugar is essential to structure. On the upside, salt doesn’t really do anything structural here.
If you’re new to making macs, don’t use a stand mixer if you’re able to avoid it.
If this is your first time, don’t freak out. It takes loads of people 2 to 3 times to get something they’re proud of.