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I'm wondering what could be going on with my macarons, I was always able to get perfect feet and shape until recently... I have done nothing different except change the type of vanilla I'm using - can it really be causing this much of an issue? Or, what else is going on here
I was using vanilla extract, and recently upgraded to vanilla bean paste (which I saw in a macaron recipe)
Recipe: 100 g egg whites 140 g almond flour 90 g granulated sugar 130 g powdered sugar 1 tsp vanilla 1/4 tsp cream of tar tar
They form their skin for about an hour, and I bake at 300F for 14 mins turning at 7 mins.
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- 10 months ago
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