Hello!
I've been baking for yonks but have been doing macarons since July this year. I've got to a point where I can consistently make batches that work without cracking, have decent height not-spreading feet, full shells, smooth tops.
My next aim is to get rid of the line of air bubbles(?) that sits between the top of my feet and the bottom of the smooth part of the macaron. Any ideas on how I might achieve this by adapting my recipe?
I use gel colouring and don't flavour my shells anymore (in the rare case I do, 1/2t of LorAnn)
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My regular recipe – from Broma bakery, French method:
- 75g ground almond
- 180g icing sugar
- 100g egg whites (room temp but fresh)
- 1/4t cream of tartar
- 50g caster sugar
Double sift my dry ingredients, mix egg whites & tartar until foamy then gradually add sugar and mix until stiff peaks. Macronage until I can draw figure 8s and the ribbons melt away in ~10sec. Rest until I can touch them without pulling away batter on my finger, then bake at 150 celcius on silpats for 16-20min (our oven is quite temperamental 🙁 ) – I take them out when the tops don't jiggle when I poke them from the side.
Sorry I don't have photos of the whites ! I'll get some this evening. I realise my oven certainly won't be helping the situation, but hopefully there's something recipe/technique side I can do?
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I would like to have tighter feet like these.
by nepetaph
3 Comments
Those look so good! Your shells are slightly on the flat side, so I’d try to macronage slightly less. This should give you taller shells and shorter feet.
You could also try oven drying your almond flour prior to mixing to remove humidity. The reduction in humidity could reduce how high the feet rise.
The most common issue people face is hollow shells, so if any of this tweaking causes hollows, definitely try another route. Good luck!
My macarons looks exactly like the ones you’re after.
Try
190g almond flour
190g powder sugar
160g egg whites
160g sugar
5tsp egg white powder
dash of cream of tartare
Silpats can have a huge impact on feet formation. Try on parchment paper and see if there is a difference.