Hello! At my wits end with trying to get consistently full/tall macarons. These last two attempts have been 100g almond flour/100g confectioner sugar/5g cocoa powder (food processed then sifted), then the merengue is 100g egg whites whipped up with 75g granulated sugar slowly poured in until very very stiff peaks.
I do mixer macaronage, slowly letting it fold the dry ingredients in 1/3 at a time and scraping the bowl until I get ribbons but not too runny. So I feel like I’m doing every step correctly, then baking them at 300F for 18-20m (temp is good with thermometer) but every batch comes out so inconsistent like this, either cracked or ugly or flat. Anyone have any recommendations or ideas? Thank you!
by JezquetTheKhajiit
1 Comment
Omg I’ve been having the same exact issue lately with a recipe that’s always worked out perfectly. If anyone figures out what’s wrong please someone reply to this. But either way, if your temp and macaronage is fine, maybe it’s worth a shot to try a different chocolate macaron recipe if those measurements aren’t working!