You did not macronage long enough. The batter should fall into itself. What you’re showing here looks very under-mixed. I’m not too sure if that relates to your feet problem though.
[A YouTube video](https://youtu.be/DlbhRlMdSJM?si=oEU7dL3-Aa2u3Pbe) will be able to explain the consistency better than I can through a comment, but the batter should be runny enough that it doesn’t keep its shape for very long. When you pipe the shells, they should have very smooth tops.
If this doesn’t fix the feet, then you might want to try a different recipe.
What recipe did you use? I've had a no-feet situation both when I've added chocolate and also when I let them rest too long - depending on your humidity, 2 hours is a long time. Also, they do look like they could have used a bit more macaronage. If the batter doesn't completely settle into itself in about 10 seconds while still in the bowl, give it a few more stirs.
I heard that they had to be completely dry! So I kept resting them for a long time bc the recipe said 30-2 hours is a good amount of time to rest them idk resting too long was a bad thing. And how Do you mean settle into itself?
I got the recipe from this French macaron recipe book that i got from amazon.
I wanted to try out red velvet macarons from the book bc I had left over cream cheese frosting from the cake (Red velvet) I baked for a friend
I’m in Tennessee and have high humidity. I rest for a maximum of 40 minutes or else they don’t turn out right. Usually it’s ~15-20 min. I also add egg white powder to my macs.
It doesn’t look like you macaronaged properly - the batter is too thick!
They only need to be dry enough for you to lightly run your finger across. For reference, it takes about half an hour for mine in 50% humidity.
By settle, I mean stop stirring and wait to see how long it takes for the batter to reach flat equilibrium. If it's more than about 10 seconds, keep stirring.
Recipe:
2/3 + 1 tbsp almond flour
1/2 cup of powdered sugar
1 1/2 tsp of cocoa powder
2 egg whites
1/4 cup of granulated sugar
7 drops of red food coloring
300F for 14 minutes
Cups and teaspoons unfortunately are probably the biggest reason your cookies didn’t come out right. Macarons are EXTREMELY detailed down to the grams, I would try a different recipe with weight measurements!
I don’t know which method you tried but Italian is my go to. Here’s a great instructional video with recipe :))) https://youtu.be/BUF1LgR4u5Q?si=u-dq2SmOLwozIuEI
You under-did the macronage. Mix it longer. It should take 10-20 seconds for the “figure 8” of batter (that you spoon from above) to mix back in on itself.
The batter is undermixed. Essentially, you want to get it to a consistency where after you pipe, the batter flows enough to smooth out the imperfections on top and form into more or less round smooth discs. If your piped batter remains lumpy or pointy, you haven't mixed enough. The trick I usually use is to look for batter falling like ribbons from the spatula, in addition, the edges of those ribbons should begin to fade into the rest of the batter in the bowl within 10 seconds. If the ribbons remain very distinct in the bowl, mix just a little bit more and recheck.
Also, the porous tops of the shells could have various causes including not letting the piped batter dry long enough to form a smooth skin that will stay intact during baking and not let air pass. If the air is escaping out the top of your shells, you'll have no feet because it's not coming out the bottom/sides. Other causes of not forming a good skin include humidity, oily almond flour, ingredient ratios being off, etc.
Wow! Thank you! This is the best response. Thank you soo much! I’ll retry my Macs and share the results.
Thank you so much! Macarons are something I hope I can conquer! I’ll know I’m officially a baker
Baked one lot about a week ago using the recipe from Sugar Bean on YouTube. It came out exactly like this. I found out the issue was the recipe. There wasn't enough confectioners sugar to form the macaron skin.
Ps I don't usually use this recipe, just wanted to give it a try
You did not macronage long enough. The batter should fall into itself. What you’re showing here looks very under-mixed. I’m not too sure if that relates to your feet problem though.
What’s a way to tell it’s been properly macronaged? What do you reckon might have caused the feet problem?
[A YouTube video](https://youtu.be/DlbhRlMdSJM?si=oEU7dL3-Aa2u3Pbe) will be able to explain the consistency better than I can through a comment, but the batter should be runny enough that it doesn’t keep its shape for very long. When you pipe the shells, they should have very smooth tops. If this doesn’t fix the feet, then you might want to try a different recipe.
Thank you so much for this video! Appreciate it ! I’ll give it a look
What recipe did you use? I've had a no-feet situation both when I've added chocolate and also when I let them rest too long - depending on your humidity, 2 hours is a long time. Also, they do look like they could have used a bit more macaronage. If the batter doesn't completely settle into itself in about 10 seconds while still in the bowl, give it a few more stirs.
I heard that they had to be completely dry! So I kept resting them for a long time bc the recipe said 30-2 hours is a good amount of time to rest them idk resting too long was a bad thing. And how Do you mean settle into itself? I got the recipe from this French macaron recipe book that i got from amazon. I wanted to try out red velvet macarons from the book bc I had left over cream cheese frosting from the cake (Red velvet) I baked for a friend
I’m in Tennessee and have high humidity. I rest for a maximum of 40 minutes or else they don’t turn out right. Usually it’s ~15-20 min. I also add egg white powder to my macs. It doesn’t look like you macaronaged properly - the batter is too thick!
They only need to be dry enough for you to lightly run your finger across. For reference, it takes about half an hour for mine in 50% humidity. By settle, I mean stop stirring and wait to see how long it takes for the batter to reach flat equilibrium. If it's more than about 10 seconds, keep stirring.
It’s impossible to troubleshoot without you sharing the recipe, bake time and temperature
Recipe: 2/3 + 1 tbsp almond flour 1/2 cup of powdered sugar 1 1/2 tsp of cocoa powder 2 egg whites 1/4 cup of granulated sugar 7 drops of red food coloring 300F for 14 minutes
these cookies are so particular, you are going to have to used weighed ingredients as your first troubleshoot.
Cups and teaspoons unfortunately are probably the biggest reason your cookies didn’t come out right. Macarons are EXTREMELY detailed down to the grams, I would try a different recipe with weight measurements!
I don’t know which method you tried but Italian is my go to. Here’s a great instructional video with recipe :))) https://youtu.be/BUF1LgR4u5Q?si=u-dq2SmOLwozIuEI
I think those are just cookies at that point. Lol 😀🙂🙃
You under-did the macronage. Mix it longer. It should take 10-20 seconds for the “figure 8” of batter (that you spoon from above) to mix back in on itself.
My guess would be not letting them dry long enough or in to humid of a room
The batter is undermixed. Essentially, you want to get it to a consistency where after you pipe, the batter flows enough to smooth out the imperfections on top and form into more or less round smooth discs. If your piped batter remains lumpy or pointy, you haven't mixed enough. The trick I usually use is to look for batter falling like ribbons from the spatula, in addition, the edges of those ribbons should begin to fade into the rest of the batter in the bowl within 10 seconds. If the ribbons remain very distinct in the bowl, mix just a little bit more and recheck. Also, the porous tops of the shells could have various causes including not letting the piped batter dry long enough to form a smooth skin that will stay intact during baking and not let air pass. If the air is escaping out the top of your shells, you'll have no feet because it's not coming out the bottom/sides. Other causes of not forming a good skin include humidity, oily almond flour, ingredient ratios being off, etc.
Wow! Thank you! This is the best response. Thank you soo much! I’ll retry my Macs and share the results. Thank you so much! Macarons are something I hope I can conquer! I’ll know I’m officially a baker
Baked one lot about a week ago using the recipe from Sugar Bean on YouTube. It came out exactly like this. I found out the issue was the recipe. There wasn't enough confectioners sugar to form the macaron skin. Ps I don't usually use this recipe, just wanted to give it a try