Ever since I started trying to make macarons, there have been so many goof ups. Macaron mishaps I like to call them and this is a series of posts about my learning to make macarons and how with failure, you get ever so closer to success. Today, every mistake possible was the result. Let’s recap.

Since yesterday we learned 275F (135C) would take much too long to bake even one tray, we decided to go back up to 300F (150C.) Things were looking up!

Forgoing the food coloring like in previous attempts, we got to nice stiff peaks with the meringue and folded the batter until we got the figure eight. They piped lovely. Rested comfortably while the oven preheated. This was going to be the day. I just knew it! And then…

Unfortunately, every possible mistake was the result of today’s bake. There were hollows, puffed up cookies, no feet, cracks, and lopsided feet. I had it all. Out of all of them, I had one without a hollow. What happened? Wait…did I rest the batter long enough? I’m out of flour and eggs. Time for a break and to regroup. Come back for lesson #10. Surely, surely lucky number 10 will result in fabulous macarons.