Ignore the cracks and stuff lol, I just chucked them all in the fridge in a bowl to get a feel for consistency. This is my 3rd time making them, and definitely the best attempt so far. But I still feel like the consistency is not it. I’ve been using iron whisks French macaron recipe for reference because I found it to be the most in depth. I think the problem might be with my merengue? Thinking about using some cream of tartar but I’m unsure of how well it’ll work
by VariousBread3730
2 Comments
I don’t know your recipe. But from the looks of it I would investigate the following: baking temp & time (bottoms look underdone, middles are chewy as you mentioned); macaronage consistency (the shells look thin and brittle, indicating an over-macaronaged batter); oily almond flour (brittle shells could also be almond flour that’s too oily).
This chewy consistency is probably coming from them sitting in the fridge and absorbing moisture. Let them cool completely before judging that. Too thin is usually a result of either overmixing or letting the batter rest in a piping bag or in the bowl too long before baking.