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?

3 comments

3 Comments

umaf201mo ago

Look, your sister trained in Paris so she gets a vote, but she doesn't get the final say. A hollow macaron is still a macaron that looks great and probably tastes fine, which is a win in my book. Maybe just don't serve them to French pastry chefs next time.

granta121mo ago

My dad's "good enough" attitude explains our crooked deck.

robert6422d ago

But is a hollow macaron actually a problem? They still get eaten at my place.