For the past three weekends I’ve been practicing how to make French Macarons. I’ve aged the whites from 2 hours to 56 hours and I always have (some degree of) success but they’re never perfect. They either:
1) get a little tail from the piping
2 ) the feet raise high and beautifully in the oven but either during the last minutes of cooking or while cooling they lose the height. They don’t fall flat. They simply aren’t as tall as when they’re in the oven which affects presentation.
Can anyone give me some suggestions that might help me improve next weekend?