The time in the oven is correct (20mins ) as is the temperature, never had his problem before, could it be oily almond meal? I need to make 6 batches for a wedding order and am now at my wits end.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
So many possibilities. Yes, almond meal could be the issue, but I think it has more to due with environment. Think about how your kitchen felt when the macarons were "perfect". The temperature/humidity of a kitchen can have a drastic impact on the macarons' stability. Also, the egg whites' freshness and water retention can affect macarons' stability.
Thank you mr vittles, I usually bake with the aircon turned on and did the same these last few attempts, so I'm guessing it could be the eggs- maybe water retention as the eggs were fresh then age 24 hours.
Please enter a valid email address.
Well played. You deserve a cookie.
And how to plan your own menu!
Community Members' Spring Menus
The Scrappy Baking Trick That Takes the Cake (Well, Pie!)
$50 & Under Gifts (Mom-Style)
Springy Asparagus Pesto
Off-the-Beaten-Path Picks for Mom