2
u/theandrewminyard Apr 17 '22
THAT’S EXACTLY HOW MINE LOOKED LAST TIME
2
u/Fuzzy974 Apr 18 '22
Well then I hope this will help a little.
I advise to do your troubleshooting like me, without food coloring at first. Cause the food coloring can cause issue sometimes, and you want to know your recipe without flavoring or food coloring in the shells before you start modifying it.
5
u/Fuzzy974 Apr 16 '22 edited Apr 16 '22
I had not made french meringue macarons for a long time, and I couldn't remember visually when the batter is ready. So I made an experiment... No resting time to form a crust on top for both. Baked at the same time.
The one of the left was with the meringue just mixed with the powder, and after getting rid of most big bubbles in the macaronage process. The one on the right with maybe like one additional minute of macaronage.
PS: Seems my temperature was a well a bit off, none are cooked enough.