Can anyone diagnose what happened to my macarons?
I suspect I may have folded the batter too much. But this happened to all my macarons. They turn out flat and sticky on the inside. This is my first try and I tried multiple small batches. At first I baked them at 300F for 17 min. Then at 275F for 20 min. I am using a small oven, a little bigger than a toaster oven. Anyone know how I can fix them now (I have some batter left) or is the problem the batter?