Dining and Cooking
Back after a hiatus and this is what I get 😭
In Macarons

Back after a hiatus and this is what I get 😭


I used preppy kitchen recipe, measured everything to a T on the scale, made sure everything was clean… eggs whipped to perfection… is it my macronage? Was it drying time? I could have sworn I let them dry for like 40 mins before putting them in at 300 for 12-15 mins… they kind of have feet… idk why I got the wrinkly shells…HeLP!! Any one using a better recipe?

by serenequeen15

3 Comments

  1. illyanarasputina

    I’ve never heard of preppy kitchen before but these things happen, love! But I use Broma Baker, Ladurée, Claire Saffitz. I only make French macaron, no Swiss meringue for me.

  2. wordworrier

    I couldn’t get French method to work for me and got wrinkly tops. I went Swiss and have never looked back. I’m a Pies and Tacos devotee