Q and A for macaron making tips
1.) What are some common mistakes people might have when attempting to bake macarons?
Ans: You have a bad recipe. Not using a scale to measure all the ingredients. Not whipping your meringue enough. Adding too much food coloring or flavor extract can ruin the batter. Over folding the batter. Not having the right temperature in the oven.
2.) What are some tips you may have for an amateur baker trying to make macarons?
Ans: Making macarons is a delicate process. The consistency of your batter, temperature and humidity in your kitchen, and how you follow the steps all play
important roles for successful result. For amateur, finding the good recipe and following the steps very closely are important.
3.) What would be an easy fix for someone who is consistently getting hollowed cookies after baking their macarons?
Ans: They are likely underbaked. Baked it a bit longer can help.
4.) Is there anything else you would like to add about the baking process?
Ans: Temperature control is a key. However, every oven is different. You will need to do the experiment with your oven. Record your process until the macarons come out
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