So the other day I made macarons.
I was aware it was a delicate french biscuit but I probably wasnt aware of how much a mix or two can actually do to macaron mixture.
My macarons tasted amaaaazing but they didnt/hardly have any feet. I am aware now that I must have over mixed a little. But another problem is they lost their perky pink colour due them browning...
Why did this happen? Any help?