I haven't achieved a perfect macaron yet but I've never failed this hard haha.
I think this means I under macaronaged, right? I added more food colouring than usual and I think I got nervous about how long it was taking and maybe cut it short.
The more food colouring the more you have to fold?
by lobsterrMagnet
7 Comments
My first assumptions would be weak meringue or oil got in the batter.
Too much food coloring will ruin the macarons if it’s oil based. Try a different food coloring maybe? You can see the wrinkling and separation of your batter so that’s my best guess.
Wrinkly for me usually means over macaronaged actually. If you drizzle the batter back and forth, the folds should disappear after about 15 seconds. What temp do you bake at? It could also be too low, but your feet look fine so I don’t think it’s the temp.
I just checked them once rested and the shells are totally full, even the ones that domed are completely filled.
Need stiff meringue.
I think more too much humidity or rest too short time , is look almond powder containt oil too
I second that it’s either over-macaronaged, or the meringue was underbeaten. Wrinkly shells with papery tops like these are a sign of wet batter, so not enough of the liquid egg white was caught up in the air bubbles of the meringue; either the meringue was too weak to start with, or you mixed too heavily and released too much air.
Since you got decent feet and they didn’t spread overly thin, I bet it was an underbeaten meringue.