Help! I've been making macarons for years and have gotten down a lot of the process. However, no matter what I do my macarons ALWAYS have an air bubble in them. Sometimes it's large, sometimes it's small, and no matter what I change I can't figure out what's causing it. Does anyone have any idea what leads to air bubbles in macarons?! I'd post the recipe but I know this is a bit of a universal problem no matter what technique is used but will post if anyone thinks it will help troubleshoot.
Get ready for a blissful week ahead
Make This One Dressing, Let It Guide 7 Meals
The Genius Ingredient Your Mushrooms Are Missing
5 Clever Devices Making it Easier to Grow Greens at Home
The Complexities of Modernizing Native American Cuisine
Add This One Thing to Your Buttermilk Biscuits
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)