I followed the recipe as normal, I blended my almond flour as it was a bit chunky. I didn’t add egg powder since idk what that is). I tapped the tray, smoothed out the bubbles, let them dry for 2 hours, then popped it in the oven for around 140-150c for 15 mins. I’m not sure why they domed and why some of them kind of have feet and some don’t. Any advice please?
by No_Responsibility702
2 Comments
Did you let them dry before baking?
Drying time is irrelevant.
What dries them is humidity. Macarons will never dry naturally if your relative humidity is above 75%.
When your humidity is below 50% they will start drying before you even finish piping the trays.
My natural humidity is high (usually above 85%), which gives me time to pipe and work on the macarons.
Then I use a dehumidifier to make a dry room (set to 60%).
Resting is an inaccurate term. Because macaron dries within minutes when humidity is low enough. “No rest” method depends heavily on your humidity and oven (ovens like convection oven that provides very good circulation can bake a wet macaron, but I have yet to do that even with a very good conventional oven.
Egg white powder is added for French method to absorb excess water content from egg white. If you can’t find it, you can skip it or substitute with same amount of meringue powder (meringue powder contains egg white powder and other things)
I use Swiss method, so I use meringue powder ( also because meringue powder is easier to get here)
I highly recommend either of these cookbooks: Mastering Macarons and Macaron School. They offer kindle sample, you can read them before purchasing.
I just read the recipe, unless you have mastered the meringue, I wouldn’t recommend a low sugar recipe. The amount of sugar isn’t going to cut the sweetness by that much, but will greatly affect the meringue integrity. I do egg white weight x 1.066 to get my sugar weight.
Macaron contains a high amount of almond, so it doesn’t spike blood sugar as much as other snacks (especially a starch heavy snack).
Many recipe cut the “sweetness” by substituting icing sugar with a starch, but starch will spike blood glucose. Taste wise, true they can taste less sweet, blood glucose wise, would not help AT ALL.