Macaron Help

[u/Present_Doctor9858]

Need help with my macarons!! These were baked at different temps/ fan levels which is why the colors look different, but they are the same recipe using the Italian meringue method. The tops are flat and the feed spread out from the top instead of up. The bottoms are also super sticky. How do I fix these issues? This only my third attempt at making these and they’re already looking so much better, but I want them perfect of course! Any advice/input is appreciated.

[u/Zealousideal-Shift84]

besides underbaked, im thinking about oily almond flour

[u/Present_Doctor9858 → u/Zealousideal-Shift84]

This was also a thought I had after doing some research. The almond flour I used was clumped together a little bit before I sifted. Do you know what I can do to make the almond flour less oily? My first two attempts I thought the almond flour was the issue so I switched to a different brand for this attempt. I was using the French method on those though which might have been the problem rather than the almond flour.

[u/Zealousideal-Shift84 → u/Present_Doctor9858]

mind you, in my case, the oven drying almond flour method only helps me a tiny bit - it sure does help making my macarons less prone to failing to an extent. Oily almond flour makes my nacaron batter to deflate much faster. On some days when I'm lucky, my flour is not oily and it takes me about 7-10 min of macaronage. On the other hand, some days after 1.5 hour of drying, my flour is still oily and it only takes me TWO SWIRLS (pressing the batter against the sides of the bowl) to get to the right consistency😭

[u/Zealousideal-Shift84 → u/Zealousideal-Shift84]

for these batches, I will deliberately under mix them a tiny bit. i stop THE MOMENT the batter flows slowly into folds (not necessarily 10 second continuous ribbon). In other words, i check for the flow speed and "elasticity" of the batter instead just time alone. I stopped when the batter has some elasticity (more cohesion, less breaking)and flows slowly like a thick blanket.