Sadly Aly’s 2nd attempt at macarons was a complete fail. She used the same recipe but made a few minor adjustments.
1. She used a food processor to grind the almond meal and powdered sugar instead of using a strainer in hopes that would result in a lighter, more smooth batter.
2. She let her egg whites sit out longer than last time (about 40 mins) to ensure they were at room temperature.
3. After she added in the granulated sugar she only used a spatula to fold and mix rather than going back to the electric mixer to prevent over mixing.
All of these changes resulted in the SAME exact macaron as last time. No shell, no rise, and no feet. Will the 3rd time be the charm?