While learning to make macarons, there are going to be many macaron mishaps for the typical baker. Perhaps you’ve already read part one of this series on my journey of learning to make the most difficult cookie? I call this learning period Macaron Mishaps. This is the story of making hollow over-baked shells.

I purchased some almond flour and began my search again for the french macaron. This recipe suggested a temperature of 350F and similar ingredient ratios to the first macaron recipe that I decided to forgo given the suggestion of a high temperature and overly sweet cookie.

Two things, they mean it when they say to tack down the sides of the parchment paper. The middle ones when a little wonky with I tapped the pan. And they really mean it when they say add a lot of food coloring as it fades. However, add too much food coloring and it tastes terrible and dyes your lips and tongue. So keep that in mind.

Sadly, this was worst than the first batch. Crunchy and hollow over-baked shells. What am I doing wrong? I followed the recipe precisely. I have more flour, just have to wait on eggs. Let’s move on to part three and see how I improve, if any, shall we?