This is my 2nd time making macarons as a savoury chef. I used Italian meringue and ensured the correct texture after macaronage. However, I can’t get feet to form no matter how long I rest them for(The humidity is around 40-50% in my place and I used a fan). I suspect the bumpy top might stems from the bubbles inside since I only bang them against the counter for a few times(like I do when baking cakes).
by duong1008
5 Comments
I’m assuming these spread, since I doubt you piped them this close together?
I’d guess it’s under whipped meringue, the humidity or the baking temp.
Hey
1. You baked yours for too long or too high a temperature looking at the discoloration.
2. If the feet did not rise up, something should be wrong with the proportions. Maybe too much merengue.
Try to make a french method. It’s way easier once you master your technique. ( For me, it took around a month of constant baking to find a way that works for me)
It could be due to over resting- I remember one of my attempts came out similar and I didn’t realize til someone told me that it was due to OVER resting. Macarons shud go into the oven when they can be touched and it’s not sticking to ur finger (granted even if it doesn’t do that, you still shouldn’t rest for too long)
Macarons are picky, aren’t they?😅
i usually get the rough tops if i dont beat the dgg whites long enough. try beating them longer so the egg whites stand straight up
What recipe did you use ? Something seems off ratio wise. (Is that a word? Haha)