my macarons are getting better batch by batch, but the feet always come out frothy and spread out. any ideas on what i could do to avoid this? :’D
(yes i know how uneven the shell sizes are, i have yet to buy a macaron sheet)
by demolitiondeathwish
2 Comments
KnitBakeNapRepeat
Looks like they’re slightly over mixed. I’d also try adding in a teflon sheet to bake on (very cheap on Amazon) instead of parchment. They conduct heat better and give you a far better foot.
Nymueh28
For Google keywords to search trouble shooting, the frothy look is called “ruffled feet” and the spread is just “spread feet”.
Though I second the other comment that over-mixing is likely the culprit. I’ve also gotten this when there’s too much moisture in my batter from flavorings like extract or molasses.
2 Comments
Looks like they’re slightly over mixed. I’d also try adding in a teflon sheet to bake on (very cheap on Amazon) instead of parchment. They conduct heat better and give you a far better foot.
For Google keywords to search trouble shooting, the frothy look is called “ruffled feet” and the spread is just “spread feet”.
Though I second the other comment that over-mixing is likely the culprit. I’ve also gotten this when there’s too much moisture in my batter from flavorings like extract or molasses.