So this is try Number 2.
After having posted my failed first attempt and taking the recommendation to heart I now tried the vanilla macaron recipe from pies and tacos.
The result is definitely a lot better and can already be interpreted as a macaron.
However, the shells turned out hollow, even though I kept them at around 145°C, verified by a thermometer, and rotated the baking sheet at the half time point.
The baking time seemed long enough to me and the inside definitely didn't feel too moist.
On this pic they do look a bit flatter then they actually are. Though they didn't reach full rise either.
Macronage still over mixed?
by Kjellogs38
1 Comment
Looks over mixed to me with the flat profile and ruffled spread feet