Hi Ann! You should google for a vegan macaron recipe.
]]>Hi Dorothy! I talk about this in the Notes section above the recipe: The measurements listed are by weight. I strongly recommend using a scale for macarons. They are incredibly finicky and temperamental, so the ingredients have to be precise.
]]>Yay! That’s so great to hear. So glad you loved these 🙂
]]>Hi Tim! Hmm, that’s a good question! Are you up for experimenting some? 🙂 It might take some trial and error depending on how high up you are. I found these tips from here:
https://www.lespetitsmacarons.com/high-altitude-baking-tips
“a) decrease the granulated sugar to 125 grams from 150 grams; b) pipe after 1 hour hydration but air dry the skin/crust at room temperature for an additional hour; and c) bake on one sheetpan at 255F for 20 minutes!!!”
Hi Ash! It does sound like they needed a bit more time in the oven.
]]>