I made these night before last and they look beautiful but they're fragile and hollow. I was told to beat my egg whites a little more stiff because of humidity. Is that right? If not, how do I make sure my batter comes together right and that they'll dry?
by Still-Database-6588
3 Comments
You can put them in the oven for 3-4 mins at 90 degrees to dry them out then proceed to bake them according to what the recipe says
Baking fragile hollow macarons further will only compound the issue. You can try filling them and maturing them overnight in the fridge
I recently did an experiment where I made 2 batches, first reallllllly stiff peaks. Like I let it gooooo. I added my dry ingredients and did a Goldie locks macaronage. First was “under” mixed, next was what I think is perfect, last was definitely over mixed.
The second batch I stopped the meringue the moment I saw a stiff peak. No further. Took a lot less time. Did the same macaronage steps.
The 2nd meringue looked wayyy more full than the first, for me. So now I don’t spend as much time whipping the egg whites and stop once I see a peak stand up straight.