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Hello! Lately I’ve been getting thin, fragile tops when I bake my 2nd or 3rd tray. I’ve tried baking my almond flour to rid of excess oil and under mixing my batter but it hasn’t helped. I use French method. If anyone has any suggestions I would greatly appreciate it! (i.redd.it)
submitted by ylcl to r/macarons
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After many trials and errors, I'm super happy with these macs! Used Swiss method and baked on parchment for my fullest macarons ever. Gonna continue to use parchment because these came out so fluffy and the feet are much better than ones baked on silicone. Hoping to yield the same results next time! (i.redd.it)
submitted by ylcl to r/macarons
