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  • #36443 Reply



    I have fallen in love with baking macarons! I have made quite a few now – being Scottish, the Cranachan is the obvious favourite :-). But I’m having a problem with frilly feet and I’m not sure how to solve it. I think I have managed one batch with straight feet, but I haven’t been able to replicate it!

    To fix it I have tried lowering the oven temperature, increasing the oven temperature, increased the baking time, beat the meringue for a shorter time, dried the almond flour in the oven.

    The macarons don’t have hollows, but the shell is very delicate. The frilly feet just makes them look a wee bit untidy! I’m not sure how to attach a picture to this post so I can show you what I mean.

    Has anyone any suggestions on how I could try and fix this problem?

    Thank you!
    Elaine x

    #36748 Reply

    Jill Colonna

    Hi Elaine,
    First, thanks for popping by and so happy you love baking macarons from the book! As you say, it’s difficult without a photo since if your macarons have feet – whether straight or frilly – it doesn’t really matter as long as they have feet! So I’m a bit frustrated not really understanding your problem. Sometimes it can even be your egg whites (if you change brand, for example) that can change things. Have you done all the steps mentioned? If the shell is delicate then perhaps they’ve been taken out the oven a bit too early… help me with more info if you can and I’ll try to help!
    Jill x

    #36975 Reply


    Thanks for your reply!

    I guess I’m just frustrated that the feet aren’t straight up, rather they flare out. I will see if I can tag you on an Instagram pic so you can see what I mean.

    Elaine xx

    #37014 Reply

    Jill Colonna

    Hi Elaine,
    Why not try beating your egg whites more? Ensure you leave them out to air until they’re hard to the touch then bake as before. Let me know how you get on.

    #37775 Reply

    Carole Westbrook

    How do you get the custard-based filling to taste cooked and not powdery, while not turning it into scrambled-egg texture? I can’t seem to get the right temperature by following the recipe. Love the book by the way!!

    #37796 Reply

    Jill Colonna

    Hi Carole,
    So happy you like the book (I take it you’re talking about Mad About Macarons, not the new Teatime book?)
    A reader had the same problem a while back and so the editor posted this note to help about curdling etc.
    Have a super week!

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