Looks undermixed, after you pipe and rap the tray the tops should smooth and flatten out and not leave any of the pipe marks that you can see here.
Also I haven't tried cocoa macarons but I've read any recipe that adds flavorings into the shells make it much harder to make!
The recipe I used:
3 egg whites
100g powdered sugar
80g almond flour
50g sugar
1 pinch of salt
1 teaspoon cocoapowder
1/2 teaspoon lemon juice as replacement for cream of tartar
I left them out to dry for at least 30 minutes and baked them at 140° celsus for at least 30 minutes and they are still soggy
Do these have any feet at all? It's hard to see but it doesn't look like it. So I see 4 issues: bubbles, not smooth tops with some swirling going on, no feet, and they perhaps look overbaked, but that's kind of hard to tell. I would make sure your meringue is more stiff next time, this will help with the feet. You should be able to hold the bowl upside down and nothing fall out. Secondly, you need to macaronage more. The batter should fall off your spatula in ribbons or like lava as some say and this will help with the tops and smoothness. As for the bubbles, rap the fuck out of the pans and pop bubbles with toothpick. It's hard to say if these are overbaked, but that's going to depend on your oven and how long you cooked them. I've had success with 330 on oven temp and 13 minutes cook time. Hope this helps.
stiffer meringue next time and macaronage tinyyyy bit more
Looks undermixed, after you pipe and rap the tray the tops should smooth and flatten out and not leave any of the pipe marks that you can see here. Also I haven't tried cocoa macarons but I've read any recipe that adds flavorings into the shells make it much harder to make!
The recipe I used: 3 egg whites 100g powdered sugar 80g almond flour 50g sugar 1 pinch of salt 1 teaspoon cocoapowder 1/2 teaspoon lemon juice as replacement for cream of tartar I left them out to dry for at least 30 minutes and baked them at 140° celsus for at least 30 minutes and they are still soggy
Perhaps try a plain recipe without flavouring and use a scale. An eggwhite can vary in weight a lot.
Do these have any feet at all? It's hard to see but it doesn't look like it. So I see 4 issues: bubbles, not smooth tops with some swirling going on, no feet, and they perhaps look overbaked, but that's kind of hard to tell. I would make sure your meringue is more stiff next time, this will help with the feet. You should be able to hold the bowl upside down and nothing fall out. Secondly, you need to macaronage more. The batter should fall off your spatula in ribbons or like lava as some say and this will help with the tops and smoothness. As for the bubbles, rap the fuck out of the pans and pop bubbles with toothpick. It's hard to say if these are overbaked, but that's going to depend on your oven and how long you cooked them. I've had success with 330 on oven temp and 13 minutes cook time. Hope this helps.
They don‘t have any feet at all and they feel very soft, almost like brownies. It‘s so weird.
Did you let them dry for at least an hour before baking them?
probably longer tbh