No matter what I do, I get macawrongs! I switched to the Italian method, but I still have frágil shells! I even took some in-person classes with the same results! Can someone explain why this keeps happening?
Recipe:
Macaron Shells
1 1/2 cup (150g) ground almonds
1 1/4 cup (150g) powdered sugar
55g egg whites (from about about 2 small eggs)
pinch of red food coloring powder
55g egg whites (from about about 2 small eggs)
pinch of salt
3/4 cup (150g) granulated sugar
2 1/2 tbsp (38ml) water
by trolllante
4 Comments
Since you have mentioned measurements in cups and grams I am assuming you always weigh them did you try increasing the weight of dry ingredients. I would gon165 gm each
Have you tried not pushing on it with your finger? 🙃
Friendly banter aside, macarons require maturation in the fridge as part of the process. Are your shells still hollow after 12-24 hours in the fridge? I personally think that hollow shells immediately after baking is about the same level of “wrong” as raw shells are before baking. They’re just not done yet. I know there are others in this sub who feel differently, so maybe I’m missing something, but if you don’t have hollows after maturation, just don’t sell/serve them until they’ve been matured. Which is how it should be anyway.
Have you gotten the same results while not using a silicone mat?? They tend to throw in added variables that it seems like this sub, myself included, don’t quite understand yet.
I use this trouble shooting chart often https://www.piesandtacos.com/macaron-troubleshooting/
So they could be under whipped or under baked, or sometimes just need to mature like someone else said. Mine are typically crunchy fresh out of the oven.
The ratio I use is also P&T which is 100 to 105 g so that can make things different.