Help with first attempt! Heavy criticism appreciated! Details in comments
Help with first attempt! Heavy criticism appreciated! Details in comments
by AmbassadorHelios
3 Comments
JayboDaHo
Super weak meringue. Over macronaged.
AmbassadorHelios
My macarons came out like crackers. No foot or skin developed, and the surface as viewed is completely uneven despite the fact that they could barely hold their shape. There are also a lot of bubbles.
I think that I overmixed the batter because the macarons did not hold their shape at all when piping, but I assumed it was fine due to the slow ribbons the batter formed. But my macronage was definitely wrong.
For reference, I used alchenny’s recipe but added cream of tartar as a stabilizer and had to add an extra half egg white due to an unfortunate accident, definitely won’t do that next time. But I think there is a LOT more going wrong here than just an extra half of egg white, which is what I’d love some feedback on.
Thanks for your time and patience!
OneWanderingSheep
I’m sorry if I sound offensive, but unfortunately your macarons are unrecognizable, and impossible to diagnose.
My recipe is – 150g egg white (roughly 4 eggs) – 160g sugar (x1.065 of the egg white) – 200g almond flour (1:1 ratio for dry ingredients) – 200g icing sugar
This amount yields 4 dozens. So scale it down for 1 dozen. Although I usually crack 2 eggs and math out the rest of my ingredients to match my egg white so I don’t need to throw away extra white, or crack another egg to make up a 10g difference. Unless when I’m making the exact amount like 150g egg white, is the least I need for 4 dozen and leaving myself no room for error for a 4 dozen order.
This recipe works for both French and Swiss method.
If you want a cookbook check out: Mastering Macaron and Macaron school. Both offer free kindle sample.
When comparing recipe you want to work out the meringue to powder ratio. For example 150g egg to 200g flour is x1.33 and some recipe gives you x1.25 etc. that way you can quickly work out how different each recipe is.
What improves my macaron is by improving my meringue quality. Aim for ways that produce glossy, strong and elastic meringue.
3 Comments
Super weak meringue. Over macronaged.
My macarons came out like crackers. No foot or skin developed, and the surface as viewed is completely uneven despite the fact that they could barely hold their shape. There are also a lot of bubbles.
I think that I overmixed the batter because the macarons did not hold their shape at all when piping, but I assumed it was fine due to the slow ribbons the batter formed. But my macronage was definitely wrong.
For reference, I used alchenny’s recipe but added cream of tartar as a stabilizer and had to add an extra half egg white due to an unfortunate accident, definitely won’t do that next time. But I think there is a LOT more going wrong here than just an extra half of egg white, which is what I’d love some feedback on.
Thanks for your time and patience!
I’m sorry if I sound offensive, but unfortunately your macarons are unrecognizable, and impossible to diagnose.
My recipe is
– 150g egg white (roughly 4 eggs)
– 160g sugar (x1.065 of the egg white)
– 200g almond flour (1:1 ratio for dry ingredients)
– 200g icing sugar
This amount yields 4 dozens. So scale it down for 1 dozen. Although I usually crack 2 eggs and math out the rest of my ingredients to match my egg white so I don’t need to throw away extra white, or crack another egg to make up a 10g difference. Unless when I’m making the exact amount like 150g egg white, is the least I need for 4 dozen and leaving myself no room for error for a 4 dozen order.
This recipe works for both French and Swiss method.
If you want a cookbook check out: Mastering Macaron and Macaron school. Both offer free kindle sample.
When comparing recipe you want to work out the meringue to powder ratio. For example 150g egg to 200g flour is x1.33 and some recipe gives you x1.25 etc. that way you can quickly work out how different each recipe is.
What improves my macaron is by improving my meringue quality. Aim for ways that produce glossy, strong and elastic meringue.