22d • Troubleshooting Q & A
Macaroons
Hey, I still don't have a recipe from this course, but I would like to share with you my attempts with macaroons. I've already had 3 attempts, I've tested 3 recipes and each time I got different ones. The first time, in my opinion, the batter was too thick and I left the macaroons to dry for too short, which caused them to crack. The second time I corrected this mistake and they came out better, but unfortunately they were empty inside. The third time they came out even worse because the foot was completely spilled and deformed but the top became nice. I also noticed that I should reduce the temperature by 10 degrees, but I had an oven at 150 degrees. They are always hallow inside. Please help!
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Macaroons
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