So after 3-4 attempts, I finally was able to get my macarons to rise and get feet (kinda). The problem is the feet are not connecting to the top when it bakes, and there are so many big holes or gaps in between, and the macarons come out hollow. I will say when it's time to pop the bubbles, there are so many bubbles or lumps on the macarons, and it’s hard to pop. What can be causing this, and how can I finally make good macarons (French method)??
by Christi715
2 Comments
Many macarons have a gap between the top and bottom. But the hollowness it an issue. It is ususly linked to the meringue or macaronage. Many people still have a small gap that fills out when the filling is added.
why dont you try with just regular unflavored macs first with a popular recipe that has a lot of reviews that works. once you have mastered it then you can move on to chocolate ones. cocoa or coloring adds an additional dimension of difficulty that you dont need right now