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HOW THE FEET OF MACAROON ARE CREATED?

post #1 of 2
Thread Starter 

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!

post #2 of 2

As they bake, the moisture in the macaron expands. You're right, they can't expand downward, but they *can* lift the shell up off the sheet. So, as the water in the meringue boils and becomes trapped bubbles, that lifts the shell up, creating feet. As it bake further, the meringue hardens, holding that shape.

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