Searching for information on macaroons feet
Please help me to know why and how the feet of the french almond meal
macaroon are genarated (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!
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