Macaruins

Ugh! 8 batches of macarons and all I have to show for my work is a pile of macaron carcases on my counter top. I guess I was a little full of myself after the success of my first batch. Now, batch after batch come out horrible.

I like to refer to them as Hollywood Macarons, beautiful on the outside but hollow on the inside.

So what is my problem? Well, depending on the website or the cookbook, the answer was different. Was it the age of the eggs, or maybe their temperature? The moisture in the almond flour? Was I mixing the batter too much? Maybe I was mixing to little? Was it too humid? Maybe my oven temperature is off? I tried it all and nothing changed the hollow outcome. I am continuing to experiment, and hopefully soon I will get my perfect macrons back.