7d (edited) • Troubleshooting Q & A
First time trying recipe at high elevation!
Hi all! Here are the results of the macaron recipe, and for context, I live in Utah and we’re at high elevation (6000 ft) so I tweaked the recipe. This is the first time doing this recipe and the Italian method so I definitely expect to tweak it more until it’s satisfied.
- baked at 300f
- quick rest until top shell hardened
- Previously, I’ve only done French and Swiss so looking for the “sap/honey” consistency was new to me, and as I experimented with the batter, i now think it may be overmixed, so good to know for future attempts.
- Shells are formed but they are a bit soft/weak and can crack if I push too hard, so it is also hollow
Questions:
- is my temperature appropriate for high elevation? Should I increase or decrease?
- How long should I wait for the macarons to rest?
- Can anyone help me pinpoint the correct consistency of the batter? Maybe a video?
- Is my meringue too stiff? Did I overwhip?
- Should I still bake at 320f even at high elevation?
I’m definitely hopeful with this recipe, though. Just have to work out the kinks.
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First time trying recipe at high elevation!
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