It’s not the "too fat almound flower". I changed 3 times, dried it, …
I don’t do convection mod because when i do the inside of the macaron aren’t cooked well and the bottom isn’t cooked at all but the shells are prettier.
I do top/bottom mode and they are really well cooked on the bottom and on the inside but the shells look like that.
I really don’t understand.
I do the recipe of "Indulge with mimi" french macarons.
by PixelDrifter99
5 Comments
I got this when I overmacaronaged and caused sudden heat changes in the oven.
What kind of food coloring are you using, and how much?
Mimi has an optional step to food process the almond flour and powdered sugar. Do you do that step?
Too much color, I think.
In my experience, french method is easiest but also more room for error. Maybe try swiss or italian method recipes? Italian method has been a lot better for me!
I would blame weak meringue. But looks like a combination of weak meringue, over macaronage and oven temperature too low.
Weak meringue + too much coloring can cause this as well. Fun fact my deep magenta are more likely to wrinkle too.