Vent: My attempt at macarons just turned into a flat mess of crumbs

I tried making French macarons for the first time last night at my friend's place in Austin and spent 2 hours on the batter only for them to come out cracked and hollow. The recipe said to fold the almond flour 45 times but I think I overmixed it or something because the feet never formed at all. Has anyone else had this issue with macaron batter and figured out the right folding technique?

2 comments

2 Comments

susan_wells5d ago

Austin humidity kills macaron feet faster than overmixing.

caseyw125d ago

Little things always mess up the big picture.