Feb 6 • General discussion
GOT IT (with changes)
So I ended up scraping the critic acid, egg white powder, etc- for cream of tartare and meringue powder. Just a little bit. Maybe half a teaspoon. Then I laid them out to dry like any other macaron. I also turned the heat down to 285-290F. The last final and crucial step I did to keep them from getting lopsided was I put them in the oven for maybe 3 ish minutes and took them out. Then I proceeded to very slightly twist them to release the shell from the mat so the feet could grow! I then baked them for the normal amount of time.
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GOT IT (with changes)
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