this is my third batch of macarons. i think im pretty close to getting it right. some concerns i have is that i over-mixed the batter because when i piped them they spread out a little bit. one thing i know i definitely did wrong is that i left my oven on for too long and when i put the macarons in my oven thermometer read 220 😭 i think thats why they’re hollow at the top. also im not quite sure what the bottom of a macaron should look like. i’m also wondering if it’s ok if i don’t used aged egg whites for when i try to bake them again tmrw. any advice would really helpful! i’m trying to bake a proper batch by tmrw to gift them on sunday.
by HuckleberryOk5343
3 Comments
In my opinion, the only thing wrong here is that they’re a bit over mixed, as you know. That amount of hollow is totally fine! It will fill in after maturing once filled.
It’s overmixed for sure, you can pipe it still slightly undermixed and tap the trays afterward to take more air out.
You also don’t need to age your eggs, just add 1/2 tsp cream of tartar and 1 tsp egg white powder to your egg whites.
I agree with the other comments, look a bit over mixed. Stop the macaronage process a bit earlier next time.