Serious Eats: Talk
Serious Efforts: Flat macarons — help
For Valentine's Day I made the bf pistachio macarons, from Nigella's How to be a Domestic Goddess. I folded everything in carefully, gently put it all into a pastry bag, piped out the little circles, let it sit for 10 minutes to "get a film" as instructed, and baked them. Upon cooking they looked great (no "foot" but we're not looking for perfection here!) and then within minutes were flat as pancakes. The final products looked like pistachio Oreos. They were delicious, just flat!
What did I do wrong? Too much egg beating? Not enough? Did I lose all the air while piping them out? They are essentially meringues and clearly mine had something wrong. (if this helps, the only ingredients in the "cookie" part were ground pistachios, egg white, and powdered sugar—baked at 350 for approx 10 minutes per her recipe). I'm confused and bf wants me to make them again because he loved them, but I'll be so frustrated making the same mistake twice!
Thanks in advance for any help :)