• Oh here’s so many things that can go wrong with macaron! I love your tiramisu idea though – it may be worth crushing your macs up a little and drizzling coffee syrup on them and layering them in a glass with whatever leftover marscapone you might still have for a decadent dessert ๐Ÿ™‚

    I’ve got a recipe that’s worked for me every time on onebitemore – feel free drop me an email if you have any questions / decide to have another go ๐Ÿ™‚

  • I’ve no doubt the feet will come for you soon ๐Ÿ™‚ I tell you what, failed macarons sure tasted good! You should’ve seen me scraping up my failures from my baking mat with a spoon! ๐Ÿ˜›

  • Y

    Well credit to you, for persevering so many times! I don’t think I would have made it past the second failed attempt. They look like they might not have been folded enough. But there are lots of other factors involved too. – acts of God, forces of nature, too much macaron-watching.. ๐Ÿ˜‰

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  • Lisa

    hey there. it seems like your meringue wasn’t “folded” enough. thats why the nipples stay. If you fold your batter a bit more, your nipples disappear after a few moments (well.. that sounded rather awkward).
    also, your meringue needs to be shiny and glossy, so the top of your macarons will be even and smooth.
    and -very important- : let your macarons-batter-dots sit on the baking plate for about 30 minutes BEFORE baking them! this way, the batter can dry a bit, and it will build some kind of “skin”. if you bake them now, the skin is stronger than the stickyness on the non-stick lining and the macarons get lifted up, rather than just balloooooooning into wobbly hugeness.
    i found this tutorial and i think it’s quite good.
    http://dessertsmagazine.com/desserts-magazine/issue2/#/56/