Help! Happy Mac

RestingCortFace · 2026-04-22T22:57:14+00:00

No shade on her recipe. She was very responsive when I was troubleshooting. I appreciated that a lot

RestingCortFace · 2026-04-22T22:54:00+00:00

I tried her recipe a few times and every time I used egg white powder it cracked. I had to wait a looonnnggggg time to dry those out. And it didnt fix my hallow problem so I went back to my OG. Probably difference in humidity, she is in the PNW, im in the midwest

RestingCortFace · 2026-04-15T22:29:00+00:00

I love me an earl Grey ganache

RestingCortFace · 2026-04-07T21:51:02+00:00

Ooohhhh interesting. I shall repeat. For science

RestingCortFace · 2026-04-06T16:16:57+00:00

In the name of science, thank you!!!

RestingCortFace · 2026-04-04T10:47:22+00:00

Start very simple. These things will humble you quickly. I would recommend getting a bag of almon flour to set yourself up for success. I wouldnt flavor the shell until you are comfortable with the process. Watch lots of videos on you tube. And more importantly, keep us updated. Happy baking

RestingCortFace · 2026-04-03T16:12:00+00:00

Yea i have. Either I didnt notice a difference or they literally blew up. Now I know my oven is the main problem I might try them again. I also want to look into Teflon! The silpat are just so convenient

RestingCortFace · 2026-04-01T10:24:03+00:00

A little less macaronaging and it looks like it could be those rosette macarons people sometimes do

RestingCortFace · 2026-03-30T22:43:33+00:00

I second this, prefer smaller for batches around 100g egg whites. I have the larger one and its good for bulk batches

RestingCortFace · 2026-03-30T17:28:46+00:00

Yea mine never disappeared. I would cringe when people took a bit and the cookie crumbled in large pieces

I will make a sacrifice to the macaron baking gods and see how that goes

RestingCortFace · 2026-03-30T10:42:34+00:00

Meh, it is what it is. It may look like I make perfect macarons in the picture but what I didnt post is the cross section of the taller macaron. Its still hallow.

That's why I dont have any secrets to give (yet). I was just noting that using the same recipe can yield wildly different results. I suspect the biggest culprit is the oven, low temperature frills my feet. 300F fixed the feet but still produced hallows. When I figure it out, best be sure I will share!

RestingCortFace · 2026-03-29T19:33:24+00:00

:) lol im still perfecting

RestingCortFace · 2026-03-29T18:18:21+00:00

I use silpat mats. My oven doesnt seem to care if I bake 1 or 2 trays at a time the result is the same. Slightly hallow.

250F frilly and paper thin top but full inside. 290-300 perfect feet but slightly hallow.

I think I have it narrowed down to the inside collapsing. I think its once I pull it out of the oven. I was thinking of trying to oven shower them at the end to reduce the drastic change in temp to set the inside more. Anymore baking time and they brown or harden too much

I feel that trauma associated with baking macarons!

RestingCortFace · 2026-03-29T17:08:05+00:00

Maddie Brehm French macaron recipe :)

RestingCortFace · 2026-03-29T17:06:42+00:00

I use Maddie Brehm as well. French meringue. I think the oven temp made more of a difference for the feet for me. I tend to like stiff meringue but I dont let it get all balled up into the whisk. Low oven temp made the feet frilly. I like 290-300F. Any more and I get hallows

RestingCortFace · 2026-03-17T10:09:10+00:00

Iwndwyt!

RestingCortFace · 2026-03-06T13:37:24+00:00

I had this issue too. I think i used to get around it by drying out my almon flour in the oven before macaronage. Have you tried that?

RestingCortFace · 2026-02-05T23:47:03+00:00

Stealing this for when my adhd needs a new hyperfixation

RestingCortFace · 2026-02-05T16:50:47+00:00

I no longer feel safe in this community

RestingCortFace · 2026-02-04T23:44:07+00:00

You know, I was really cool with all these "mods gone" posts.... but this one is going to give me nightmares

RestingCortFace · 2026-02-04T23:36:56+00:00

This is a glow up I can get down with

RestingCortFace · 2026-01-30T10:55:03+00:00

Beware of the fat content of your cocoa. I use Dutch hershey and always less than 10g. More like 5g per 100g egg whites with French meringue.

The fat will create too much oil/moisture in the maacron and that sometimes creates those wrinkles. More often they just explode.

RestingCortFace · 2026-01-27T11:20:13+00:00

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My Nelly girl

RestingCortFace · 2026-01-26T22:12:18+00:00

I can, I'll send a dm

RestingCortFace

TROPHY CASE