I've been baking macarons a lot lately. They turn out pretty good, but they're not perfect just yet - I usually end up with hollows - a small air pocket between the filling and shell of the cookie - and my feet protrude a bit.
I'm trying to figure out what the problem is...maybe I don't beat enough air out of the batter? Perhaps its over-mixed? Maybe the oven temperature or cooking time is off? My recipe? Whatever it is, the filling doesn't quiet set up making them a little chewier than they should be.
I'm trying to mimic the look of these...notice how the feet don't extend past the cookie? http://www.cakejournal.com/archives/h...
Here's the recipe I follow:
90g of aged egg whites
110g of almond flour
200g of confectioners sugar
30g of sugar
I bake at 290-300F for about 14-18m until I can lift the edges off the parchment paper.
I see a lot of variations of the recipe above...sometimes more egg whites, sometimes powered egg whites, sometimes 125g of almond flour and 210g of confections sugar.
Any suggestions on how to fix hollows and protruding feet?
Here is a link to what my batter looks like:
And the finished shells:
Updated 2 years ago | 14
Updated 1 year ago | 6
Updated 1 year ago | 3
Updated 1 year ago | 4
Updated 3 months ago | 8