Hello and good morning to everyone here!
Please help me to know why and how the feet of the french almond meal macaroon are created (the physical process)
I am a little confused because i know that since the piped macaroons shells,after been drying for 30min-50 min get their shells dried so they can't expand outward (shells are infexible). but also can't expand downward because of the baking tray blocks the expansion So how,after all, the feet are created?
Really ,thank you so much for your answer!