Hello! I’m delving into more colorful macarons and have been having the issue of them browning before they finish baking inside fully. I baked these macarons at 300F (oven thermometer inside confirms it’s accurate lol) for 18 minutes until they properly stuck to the sheet, and even then whenever I pulled them off the silicon tray they still stuck a bit. They were on an upside down silver-colored tray, so I know it’s not a dark tray discoloring them.
It’s not the end of the world, but I wanted a more vibrant blue out of these obviously, and they WERE the right shade of blue before baking. Any ideas?
by JezquetTheKhajiit