Honest opinions & how to improve (using italian method) – Low raise and spread out feet, hard tops but undercooked bottoms?
Honest opinions & how to improve (using italian method) – Low raise and spread out feet, hard tops but undercooked bottoms?
by Slow_Masterpiece_277
5 Comments
Slow_Masterpiece_277
**Macaronage**: This time I slightly under-macaronaged for fear the shells would end up glued together, so I wanted to work with a firmer batter.
**Meringue**: I’m also unsure about my Italian meringue – when I learnt this technique, it was described as “bird beak” so that’s what I always aim for. I’ve seen others taking the Italian meringue to whole other levels though, so I’m not sure if my meringue is therefore the problem for the low raise. Either way, doing this technique with a hand mixer is challenging enough, I might give the French method a shot.
**Oven**: I use a fan-forced oven which obviously has some hot spots. Unfortunately there’s no other option I can avail of… If I leave the macarons for longer than 16 minutes at 150C, the top becomes very hard while the bottoms are still hard to remove from the mat without ruining them. I’ve experimented with putting the tray on the second to last rack and middle rack – same results.
**Piping technique**: I also have a piping issue. Even with a firm batter, I can’t seem to pipe with the swirl at the end because the batter is running too fast. I might be applying too much tension? Luckily, after ‘beating’ the tray underneath, the tops even out.
**Drying**: I let them dry at room temp for 10-15 minutes. The second batch stays on for longer while the first one bakes.
Any tips and opinions are much appreciated!!
ScholarNo9873
Is that last photo of your merengue before mixing in almond flour and powdered sugar?
ignapp
I’d try to bake longer at lower temp, maybe 20-22 min at 140? I’m pretty sure that it’s just an oven thing.
Edit: are you using an oven thermometer? The top is supposed to be very hard, your macs are undercooked, but if they get brown and still have a soft bottom, lower the temp.
Also, your batter is clearly too runny, try with even less macaronage. It’s much better to under mix than over mix.
illyanarasputina
Have you tried the French method? It’s not as scary as it seems.
SpfDylan
Yes a hand mixer for the Italian method will not suffice. Your batter here looks too thin, as well, explaining why they’re difficult to pipe.
If you don’t have a stand mixer then the French method might be easier for you.
5 Comments
**Macaronage**: This time I slightly under-macaronaged for fear the shells would end up glued together, so I wanted to work with a firmer batter.
**Meringue**: I’m also unsure about my Italian meringue – when I learnt this technique, it was described as “bird beak” so that’s what I always aim for. I’ve seen others taking the Italian meringue to whole other levels though, so I’m not sure if my meringue is therefore the problem for the low raise. Either way, doing this technique with a hand mixer is challenging enough, I might give the French method a shot.
**Oven**: I use a fan-forced oven which obviously has some hot spots. Unfortunately there’s no other option I can avail of… If I leave the macarons for longer than 16 minutes at 150C, the top becomes very hard while the bottoms are still hard to remove from the mat without ruining them. I’ve experimented with putting the tray on the second to last rack and middle rack – same results.
**Piping technique**: I also have a piping issue. Even with a firm batter, I can’t seem to pipe with the swirl at the end because the batter is running too fast. I might be applying too much tension? Luckily, after ‘beating’ the tray underneath, the tops even out.
**Drying**: I let them dry at room temp for 10-15 minutes. The second batch stays on for longer while the first one bakes.
Any tips and opinions are much appreciated!!
Is that last photo of your merengue before mixing in almond flour and powdered sugar?
I’d try to bake longer at lower temp, maybe 20-22 min at 140? I’m pretty sure that it’s just an oven thing.
Edit: are you using an oven thermometer? The top is supposed to be very hard, your macs are undercooked, but if they get brown and still have a soft bottom, lower the temp.
Also, your batter is clearly too runny, try with even less macaronage. It’s much better to under mix than over mix.
Have you tried the French method? It’s not as scary as it seems.
Yes a hand mixer for the Italian method will not suffice. Your batter here looks too thin, as well, explaining why they’re difficult to pipe.
If you don’t have a stand mixer then the French method might be easier for you.