Can I ask what type of colouring you use? I've tried gel colours [albeit probably on the cheaper end of the scale] as well as the regular liquid ones and the colour seems to fade really quickly once I bake them.
Wilton :) and I use a lot of it. Like, the sugar syrup should look almost black. The color gets really diluted from the meringue and dry ingredients so you need almost 1/4 of the little pot or more.
I don't think that the fan would have much of an effect on the feet, to be honest. It seems to be more to do with the meringue stage of it than anything, I've found. Try aging your egg whites for a couple of days in the fridge before making them, or fiddle around with how much you mix them. Overmixed or undermixed, and the feet won't form right.
Aha! My egg whites were still fairly gelatinous (the expiry date is May 1) so that's probably it!
Interestingly, I did get one macaron out of the entire batch that had a perfect thin foot on it, which is why I wondered if it was the fan or my piping. I'll try again with older whites and see how they go - thanks for the tip!
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Can I ask what type of colouring you use? I've tried gel colours [albeit probably on the cheaper end of the scale] as well as the regular liquid ones and the colour seems to fade really quickly once I bake them.
Reply
Reply
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I don't think that the fan would have much of an effect on the feet, to be honest. It seems to be more to do with the meringue stage of it than anything, I've found. Try aging your egg whites for a couple of days in the fridge before making them, or fiddle around with how much you mix them. Overmixed or undermixed, and the feet won't form right.
Reply
Interestingly, I did get one macaron out of the entire batch that had a perfect thin foot on it, which is why I wondered if it was the fan or my piping. I'll try again with older whites and see how they go - thanks for the tip!
Reply
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