I made these macaron shells and I am not sure what happened. The recipe I used was from PreppyKitchen and it was:
100g of Egg Whites
140g of Almond Flour
130g of Powdered Sugar
90g of Sugar
1tsp Vanilla Extract
1/4tsp cream of tartar
and 2 drops of pink food coloring
I had them in the over at 300 degrees fahrenheit and 7 minutes rotated them and 7 more minutes.
I did beat the pan to try and get some of the air bubbles out before baking them.
Can anyone help with how to do my next batch and what may have went wrong? Or even a video with a proper recipe and also how to fold in the batter better. I do not get them same consistency it seems after folding the batter in for roughly 10 minutes.
Thanks in advance!!
by xxKristinxx3
3 Comments
I think maybe you need to whip the egg whites more.
It looks like they may have too much oil. Could be your almond flour. I checked out the recipe you use. If you put the flour in the the food processor, it can create excess oil if you overdo it. Could be the food coloring, depending on what kind you used. Gel or powder is recommended.
If they feel crispy, they could be over mixed.
Sadly, there are so many things that can go wrong with macarons and is hard to pinpoint the exact issue but don’t give up!
Check out Catherine Zhang and her macaron guide/recipes. I used her “How to Perfect Macarons: A Guide” PDF and her original video recipes. It helped me so much! Her newer videos aren’t as detailed as a older ones, so dig for the old ones.
They kind of look under baked, like they started with oven spring, but heat was reduced before they could set.
I’d say check oven temp.
I’m a pretty experienced baker and it took me about 3 batches to get things just right with my oven. Everyone’s oven really is different and it shows up hard in macarons!
For example, for me, I have to cook mine on the middle rack with a sheet tray on the top rack to block the top heating element, preheat to 350 and reduce to 325 when I put them in.
I follow aodified version of Adam Ragusea’s video and I recommend it if you need some confidence, although his recipe alone does not result in pretty macarons, lol.