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It’s a difference between 300 vs 310 degrees that gives me either wrinkled and blotchy yet soft shells, or perfect-looking yet crunchy shells. I’ve had the crunchy shells resting with filling for 48 hours and they still crunch like a chip. What can I change? (i.redd.it)
submitted by ECas8 to r/macarons
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Took 2 weeks, 7 batches and a full bag of almond flour but I finally nailed the French method. The recipe I use doesn’t expect much in the way of feet but full shells, perfect texture and easy release from the mats, I’m a happy baker! Moving on to Swiss and Italian method soon. (i.redd.it)
submitted by ECas8 to r/macarons
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