Hi, I tried the macaron recipe, the problem I face is after rising , the macaron collapses a little which makes the foot a bit wider than the shell.
and a very slight hollow.
In order to stiffen the foam, I did not have egg white powder, but instead used 0.5 gm of cream of tartar and also 0.5 gms of Xanathan gum. The foam became very stiff.
Can anybody advise what is the reason for this and how it can be corrected.
Thanks
