My (slightly lumpy, cracked, footless) Macarons :)


I'm assuming my little oven (it's very old) was just too hot; the middle stayed a bit too pastey, while the outisde browned quickly. I'd say it's time to invest in an oven thermometer :)

Wondering if that's why I didn't get the "foot" effect, and they cracked?

Thank you!


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