They look like they’re older than my great grandma with all these wrinkles.
I used the NYT chocolate Macarons recipe by Claire Saffitz: https://cooking.nytimes.com/recipes/1024561-chocolate-macarons?smid=ck-recipe-iOS-share
I will say that I felt like my meringue was not getting fluffy at all. It was like I was stuck at medium peaks and I spent like forever whisking it, I have no clue why though. Could it be because I used brown sugar instead of white sugar?
by True_Air2518
2 Comments
Probably didn’t let them rest long enough after piping. I’ve had success with that recipe, but have had similar looking results when I don’t let them sit for at least an hour.
Also the brown sugar could definitely be an issue.
The wrinkles from from cocoa powder you used. Either way too much or one with too high of a fat content.
I find that Hershey’s works best. And a little
Cocoa powder goes a long way in flavor.