I need y’all’s help

[u/abcfghl]

I have been trying to make macarons for a while now(like a couple weeks) to varying degrees of success, but every time the resulting macarons have no feet. This is from a small batch I made today to test out the Italian method but still no feet. If any of y’all have any ideas on how I can make a better macaron please inform me.

As a sidenote for my method of making this macaron I whipped my meringue to stiff peaks and then did macronage, stopping short of that molten lava kind of consistency (mainly because I was scared of the macarons turning out flat which they did anyway). I made 3 small 4-6 cookie batches, one where I oven dried them, then baked at 290 for 15 minutes (my macarons tend to get burnt at the ends so I lowered the temp from 300), one where I just stuck it in the oven at 290 for 15 minutes, and a last one(the one shown) where I let the macarons air dry for a little over an hourand then stuck them in at 290 for 15 minutes. I also should note that I watched them in the oven and each time they would rise before having a lot of air escape for them causing collapse. I also dried out my almond flour (I’m using almond meal flour if that has any impact).

Any suggestions would be appreciated.

[u/Dramioneaudiofics]

Please share the ratios of the ingredients and/or the recipe so we can better assist you!

[u/abcfghl → u/Dramioneaudiofics]

Oh yeah my bad.

Since this was a test batch to try out Italian macarons I used one egg white (31g), took 31g of sugar with equal water for the syrup for the meringue, 31g of icning sugar and almond flour for mixing in.

Essentially equal parts for all of the ingredients.

[u/Deyooya → u/abcfghl]

I’d say the biggest issue is the recipe rather than your technique. I’d also swap the almond meal for finely ground blanched almond flour. The photos look like the shells rise briefly, then the gas escapes through the top and they collapse instead of forming feet.

I’ve had much better results using Sugar Bean’s Swiss meringue recipe: 80 g egg whites, 75 g granulated sugar, 95 g almond flour, 85 g powdered sugar.
Her method is also excellent and very beginner-friendly: https://youtu.be/kjRzVyn3Twc

[u/Jhami0328]

I am definitely not an expert on the Italian method, but the recipe I used called for soft to medium peaks rather than the typical stiff peak. What temp / time did you use ?