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Macarons!!

Leilani_261695

Again my another batch of macarons, didn't cracked, have feet, but lopsided

((. What's worng? Help please.

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fisher23

It's usually an oven or drying issue.

You might look at this article

Leilani_261695

Thanks John for the link..i'll experiment again on weekend.

theaghimself

Are you using fresh egg whites or the liquid stuff? And is the fan in your oven on?

Leilani_261695

Im using aged eggwhites and no fan in the oven.

fisher23

My guess, And it is a guess, turn the oven down a few degrees (5 or maybe 10°F). Grant even mentioned at home he leaves the oven door ajar, this would help even out the oven temperature as the element would be on more. Or you could put in a pizza stone to help regulate the temperature. I think the cookie is setting before it has a chance to fully raise. In the link I sent you there is a double pan technique where you put your sheet pan in a second sheet pan which slows down the raise. Anyway, only put a few on each sheet of parchment and try different combinations of heat time etc.... Until you figure out the perfect time and temp for your oven. Then you will have the correct combination for your oven and can bake full sheets.

Your piping and tops look gorgeous....you're almost there so don't give up. They're a finicky cookie but worth it when you can present them to your friends and family. Most people assume I bought them and are floored when I tell them I made these.

Leilani_261695

I'm baking those at 150C for 14 min and not leaving the door ajar. I'm also doubling the trays and putting them on the top rack.

Actually I've made an almost perfect macarons before (below).

I'm obsessed with those cookies that I tried to make again but I mixed it with some dried herbs and turn out ugly. No feet, cracks on top. And now the current one, following the same old ratios/technique with my almost perfect macarons, but this time lopsided.:((