I’m so frustrated. I have a small (home) business making macarons, and I haven’t had this bad (and conisistent) of an issue with my macarons. Almost every single batch is lopsided over the last 3 weeks. Over the winter they were 90% always perfect. If I under macaronage, they don’t look as smooth, but sometimes (SOMETIMES) those work out. I’ve tried changing my ratios, I’ve tried over macaronaging, I’ve tried under macaronaging. I’ve tried different oven temps. I’ve tried mixing the meringue longer.
The things I can think of are the following:
-I live in Alabama- I know humidity affects macarons, so what do yall do to help that?? Mixing my meringue helps a little more, I use clip fans to blow the whole time while resting.
-I started using different powdered sugar (the one from Costco was what I used, but I’ve been using Domino brand
-i use different piping bags- could that be any problem??
I don’t know. Yall I love having a home business, im proud of it, but this is extremely defeating and making me so unhappy.
Please help! Thanks in advance.
Recipe for my main vanilla/ones without additional ground up ingredients:
100g egg whites
100g granulated sugar
107g powdered sugar
107g almond flour
1/8-1/4 tsp cream of tartar
310 degrees F 7min, 5-6min
by awexm
1 Comment
I’m not familiar with a lot of different macaron recipes but that seems like a lot of eggs whites and granulated sugar to me. My recipe has 80g egg whites, 45g granulated sugar and 115g each almond flour and powdered sugar. I let them rest for about an hour (sometimes longer if it’s humid out) and typically don’t have trouble with them. I hope this helps. Keep trying, friend 🥰