My sister told me my 'perfect' macarons are actually a fail
I was so proud of my last batch, they looked flawless and held their shape. But my sister, who trained in Paris for a bit, took one bite and said, 'These are hollow. You're over-mixing the meringue to get that smooth top.' I always thought no cracks and feet meant a win, but she says the texture inside is what counts. Now I'm rethinking my whole process. Is a pretty but hollow macaron still a success, or is the inside texture the real goal?