I created two different batches of macarons. Pictured at matcha, and I also made raspberry. The recipe I used was:
60g almond flour
65g powdered sugar
5g matcha powder
45g granulated sugar
50g egg whites @ room temp
Pinch of salt in the egg whites before whipping
Batter flows off, making a figure 8 that incorporates into the batter after 10 seconds
Let rest until matte shell forms
Bake at 310 for 17 minutes
For the raspberry I used the same recipe except instead of 60g almond flour I did 65g grams with two drops of raspberry flavoring and two drops of red gel food coloring.
I've never had these issues before so not sure where it's going wrong!
by munchypielover
6 Comments
EDIT: the cookies are full inside but a little chewier than usual so thoughts on whether it’s oven temp / baking time / almond flour:sugar ratio are welcomed!!
Usually mine look like this when I overmix them. 😡 next time try doing a few less folds and they should be good!
I think they’re overmixed. You also may be baking at too low of a temperature. But experiment with less mixing first. Don’t change multiple things at the same time. Mine used to look like this and it drove me nuts 🙈
Wrinkles in the shells are usually from either moisture or oil getting in. Usually the culprit is the mats, make sure everything is dry and wiped down with vinegar before starting
These make a super cool blood shot eye texture, perfect for Halloween!
This may be unlikely, but when I tried accommodating a coworker with a corn allergy, i made my own powdered sugar by pulsing it in a spice grinder (commercial p. sugar typically has corn starch and I didn’t want to go buy another with tapioca) and all of a sudden, WRINKLES GALORE