▲ 48 r/macarons
This is my 5th time making french macarons, ans i know they are supposed to be full inside, but im having trouble reaching it :( .
Today I tried experimenting a little bit. The first two pictures i made with Blue Diamond Almond Flour and baked at 300° for 20 minutes. The one open on the second picture I baked with parchment paper instead of the silicon mat to try it out and when I opened it they were fuller than the mat but come out wonky in shape.
The last two pictures I made the exact same process but with Nature's Eat Almond Flour. I baked at the same temperature and time. The feet came out all weird.
They came out really different and I would like to know why 😅
u/bakerycurious — 7 days ago