High Altitude Macarons
I have successfully made macarons at sea level numerous times, but cannot get them to work at 9,000 ft altitude. The center spills out all over the baking sheet, and the cookie become completely hollow. I have read that you need to subtract some of the moisture out of them to get them to be successful at this high of an altitude, and have also read something about adding powdered egg whites too. Does anyone have any recipes or ideas about how to fix this!?!
Hope that someone can help!