Two different oven(convection), one in 150c for 13min, one in 160c for 13min.
The first one was rising pretty well in the oven in the beginning, but it went completely flat when it was done.
I haven’t checked the second one, but it was the same batter so I assume the same happened.
I tried not to mix the batter too much, because my previous attempt was too liquidy.
Ornithophilia
Going to need more info. What is your recipe? Did you weigh your ingredients? How long did you rest them before baking or did you do a no-rest recipe?
samsoonbo
Recipe used: 90g almond meal/70g granulated sugar (supposed to use powdered)/1 spoon of instant coffee
All blended into a finer powder.
70g egg white/70 gran. Sugar.
Nice stiff meringue with pointy peak
Very light macaronage, because the prev. Batch became too liquidy and didn’t work.
No-rest, because the prev. batch didn’t harden at all, even after 60min. It just flattened.
Things to change/improve
Almond meal to flour/Use powdered sugar/Try resting again/Adjust temp?
Ornithophilia
I’d be trying it again with powdered sugar and not blending things. My understanding is blending thr almond flour could be releasing more oils which affect the macarons, too. You need to use the correct ingredients for the correct effect. I know people blending regular sugar to make powdered but if youre going to do that I would blend the sugar down independently.
Inactive-Ingredient
Did you weigh out the 70g before or after blending the granulated sugar? Weight is weight but the volume between granulated sugar and powdered sugar is different
little_grey_mare
following because this happened to me as well on a recipe i had previous success with
Khristafer
Don’t process your almond meal in a food processor, just sift it. It often releases more oil which will eventually break down the meringue. I think the powdered sugar helps prevent against this in most recipes, but the processing still often causes an issue.
OneWanderingSheep
Looks like you need better meringue structure and more powder. Most recipe calls for 1.2-1.35 times of almond flour to egg white in weight, and weight of almond to icing sugar should be equal. Anything less than 1.2 times will be very liquidy batter.
Your meringue needs to be glossy, and elastic but forms a peak when you pull whisk out of it. Most recipe say stiff, most of the time just too stiff.
Avoid dark colored trays
HippoSnake_
Follow the recipe exactly as it says and then come back for help troubleshooting. Powdered sugar and regular sugar have VERY different molecular structures and macarons are a finicky pastry at the best of times. Not following the recipe is your first mistake.
samsoonbo
Update: I made a new batch using powdered sugar and letting oven-drying it for 10min at 40c (after 60min of airdrying doing nothing).
It looks better, with a puff and a shell, but still no good. No feet, uneven inside.
**Possible cause:** Almond meal too course. Very visible lumps Leaving it on for 60+min. I’ll go straight oven drying next time. Couple more minutes for baking Removing them too early. At least 30 min. Under-macronage. Too thick of a batter? Temp too low? 140c for convection.
Unique-Traffic-101
You can’t modify a macaron recipe with flavoring or alternate ingredients (ie granulated sugar for powdered sugar) until you’re super advanced. Even then, it’s risky.
Use a basic recipe and watch some videos and start again. I recommend the basic macaron recipe from Michelle’s macarons, which is easily googleable.
VisibleStage6855
‘**Possible cause:** Almond meal too course. Very visible lumps Leaving it on for 60+min. I’ll go straight oven drying next time. Couple more minutes for baking Removing them too early. At least 30 min. Under-macronage. Too thick of a batter? Temp too low? 140c for convection.’
It’s none of these. Your meringue is weak. Your ingredient ratios could also be off. Do not process almond flour or sugar, just sift. Aim for a medium peaks. The meringue should curl a little from the spatula. Medium peaks are absolutely fine for macarons, stiff peaks will risk you ruining the meringue.
12 Comments
Two different oven(convection), one in 150c for 13min, one in 160c for 13min.
The first one was rising pretty well in the oven in the beginning, but it went completely flat when it was done.
I haven’t checked the second one, but it was the same batter so I assume the same happened.
I tried not to mix the batter too much, because my previous attempt was too liquidy.
Going to need more info. What is your recipe? Did you weigh your ingredients? How long did you rest them before baking or did you do a no-rest recipe?
Recipe used:
90g almond meal/70g granulated sugar (supposed to use powdered)/1 spoon of instant coffee
All blended into a finer powder.
70g egg white/70 gran. Sugar.
Nice stiff meringue with pointy peak
Very light macaronage, because the prev. Batch became too liquidy and didn’t work.
No-rest, because the prev. batch didn’t harden at all, even after 60min. It just flattened.
Things to change/improve
Almond meal to flour/Use powdered sugar/Try resting again/Adjust temp?
I’d be trying it again with powdered sugar and not blending things. My understanding is blending thr almond flour could be releasing more oils which affect the macarons, too. You need to use the correct ingredients for the correct effect. I know people blending regular sugar to make powdered but if youre going to do that I would blend the sugar down independently.
Did you weigh out the 70g before or after blending the granulated sugar? Weight is weight but the volume between granulated sugar and powdered sugar is different
following because this happened to me as well on a recipe i had previous success with
Don’t process your almond meal in a food processor, just sift it. It often releases more oil which will eventually break down the meringue. I think the powdered sugar helps prevent against this in most recipes, but the processing still often causes an issue.
Looks like you need better meringue structure and more powder. Most recipe calls for 1.2-1.35 times of almond flour to egg white in weight, and weight of almond to icing sugar should be equal. Anything less than 1.2 times will be very liquidy batter.
Your meringue needs to be glossy, and elastic but forms a peak when you pull whisk out of it. Most recipe say stiff, most of the time just too stiff.
Avoid dark colored trays
Follow the recipe exactly as it says and then come back for help troubleshooting. Powdered sugar and regular sugar have VERY different molecular structures and macarons are a finicky pastry at the best of times. Not following the recipe is your first mistake.
Update: I made a new batch using powdered sugar and letting oven-drying it for 10min at 40c (after 60min of airdrying doing nothing).
[https://imgur.com/a/IEaeTIm](https://imgur.com/a/IEaeTIm)
It looks better, with a puff and a shell, but still no good. No feet, uneven inside.
**Possible cause:**
Almond meal too course. Very visible lumps
Leaving it on for 60+min. I’ll go straight oven drying next time.
Couple more minutes for baking
Removing them too early. At least 30 min.
Under-macronage. Too thick of a batter?
Temp too low? 140c for convection.
You can’t modify a macaron recipe with flavoring or alternate ingredients (ie granulated sugar for powdered sugar) until you’re super advanced. Even then, it’s risky.
Use a basic recipe and watch some videos and start again. I recommend the basic macaron recipe from Michelle’s macarons, which is easily googleable.
‘**Possible cause:**
Almond meal too course. Very visible lumps
Leaving it on for 60+min. I’ll go straight oven drying next time.
Couple more minutes for baking
Removing them too early. At least 30 min.
Under-macronage. Too thick of a batter?
Temp too low? 140c for convection.’
It’s none of these. Your meringue is weak. Your ingredient ratios could also be off. Do not process almond flour or sugar, just sift. Aim for a medium peaks. The meringue should curl a little from the spatula. Medium peaks are absolutely fine for macarons, stiff peaks will risk you ruining the meringue.