Maybe it’s just my recipe that needs more improvement (Italian method) but I feel like I can never get nice tall feet since my very first batch ever. The shells are full and I don’t think they look terrible, they just aren’t as pretty and consistent as I would like them to be.
Does anybody have a suggestion for taller feet? I tried turning up the oven temp (around 300F) which seemed to help at first but they still deflate after all, as well as I experience more browning.
by Quick_Celebration654
5 Comments
You know what they say about macarons that have big feet…
You could add more powdered sugar to get bigger feet too.
I like the small feet. The tops have a nice dome to them.
I find swiss and Italian method -always- have smaller feet. I think you sacrifice feet size for better inside structure.
They look great!