The pink were my first attempt. I definitely make the shells too big and overcooked.
The second attempt the batter was lavender and it was overcooked to a greyish color lol. The size was a bit better but still overcooked.
I cooked both batches at 315° for 15 minutes. I used a sifter since I don’t have a food processor and didn’t weigh out my ingredients since I don’t own a food scale. I used 3 room temperature egg whites for the batter, 2 cups powdered sugar, 1 cup almond flour, 1/3 cup sugar.
Looking forward to continue to see improvements and eventually make good looking macarons!
by amp99_
2 Comments
Great attempt!! Keep going, lower your temp and extend the time to prevent feet from spreading so fast
Do you use parchment paper? If not, it’s only $4 a roll and you can draw circles on it to guide your piping for more consistent sizing. I use a tiny juice glass. Smaller also helps with more even cooking and less cracking.