Epic fail wtf??
I used 1/4 teaspoon of cream of tar tar
I really focused on meringue and macaronage and I thought I did really good! Only for this to happen 🙁
I baked 285F for 17mins on the top rack
My first time getting volcanoes and lopsided ones with barely any feet. Is it because of the tartar? Did I underbake maybe? Did it not dry long enough? How long do I let the macarons dry for? Until able to touch, but what if it’s still squishy but dry?
by Top-Poet-2243
2 Comments
I just wanted to share this dude who saved my life after four failures. I did exactly what he did – with 45 minutes of rest before baking – and turns out perfect now 3 times in a row.
https://youtu.be/dOyN99a5qbw?si=KYAVxr7n_9GbOp5R
I found [this guide](https://foodnouveau.com/macaron-troubleshooting-guide/) personally helped me a lot.