Hi everyone! I have made macarons before, but I haven’t made them in my home since i got married about 9 months ago.
Brand new kitchen aid oven, and it is level!
I’ve attached my recipe, I am a big cheater and use meringue powder, but i’ve made them like this for the last three years and they’ve turned out perfect.
I either over beat the meringue which is always so hard to tell because I never do large batches and when i pull the meringue out with the whisk I can’t tell if it’s stiff peaks or just not enough meringue on the whisk to tell.
They are browned, which makes me think my oven could be too hot? I’m just not sure why my oven would be cooking too hot when it’s new, but I also don’t understand the mechanics of that.
Help me out? what am i doing wrong?
by Desperate_Talk2571
3 Comments
Since you’ve used this recipe successfully before, I would double check the temperature of your oven with an independent thermometer. Even new ovens may not be calibrated correctly. Mine can be off by up to 20F so I always keep [one of these](https://m.media-amazon.com/images/I/81oPnf2z0gL.jpg) in there to monitor
it seems to be missing the granulated sugar?! seems most recipes makes you beat granulated sugar with egg whites
You could have a good amount of variation in your egg whites between batches since you aren’t weighing them