ah so i cracked the code, AC needs to be on from here on out because my macarons turned out very fluffy-

so I stopped letting my mixer do the macaronage— I started using the mixer to just incorporate the almond flour mix, but then went back to doing the hand macaronage after and I feel like it’s been working a lot better and deflate a lot less the pictures don’t show the macaroons justice but I do notice that they are a lot fluffier!

So I found out I was briefly over mixing my batter and I got wrinkly shells, so today I stopped right I normally did previously and my macarons came out quite nicely and I have a valentines gift to give out now🙏🏽

I took a little break from baking this month because I’ve been so busy, but I finally got around to making heart shaped macarons, the tops are still a little bit wrinkly, but I feel like my batter consistency was still good— I’m wondering if it’s because I took so long to clean up the heart shapes that I ruined the film on top of the macarons that creates the shell. I did also bake two pans at once and I did make sure they were dry in the oven before putting them both in six minutes at a time and then rotating the pans top to bottom, though I have also seen people saying to bake on a light silver pan instead of a dark one, and I’m curious as to knowing if that’s a real factor in baking

I think I might’ve undermixed AND overcooked the macarons slightly, so i’ll be playing with oven temperature today.. but my macarons arent getting thick enough shells, the macarons rose just fine but the shells were just so thin and i’m not sure what I did😩