my first time trying to make macarons with this recipe:
https://www.barleyandsage.com/tiramisu-macarons/
visibly collapsed and wrinkly on top, the feet are spreading and they’re pretty sticky.
i struggled whipping the egg whites since i used it from a carton so my batter was always pretty thin 🙁 otherwise is oven temp too high or too low ??
by Frequent_Cup5489
3 Comments
Biggest issue looks like your meringue was not stiff enough.
I don’t use only carton egg whites anymore because I’ve had the same issue: they don’t whip up right.
You can try again with the carton egg whites but put one or two fresh egg whites in with it.
You might also want do plain shells (no flavor except vanilla, no cocoa, no color) first until you get it right, just to simplify things.
It also looks like you got splotchy shells which often means oily flour but that is kind of the least pressing issue here.
What type of carton whites? Pasteurized, with preservatives, or just plain whites? There are tricks to working with carton versus fresh that would make this not ideal for a first time. This looks like undermixing issues which you seem to confirm.
I’d likely recommend a very basic recipe, without a bunch of additives, using fresh whites first.
They collapse & wrinkle like that when under done. Up the oven temp and/or increase the bake time. I think you’re close.