Sorry bad picture but anyways, second time around making macarons, i undermixed the batter because for some reasons i couldnt turn it into the liquidy lava consistentcy people talk about (i was folding for 4 hours ish is that normal? + it was a small batch)
I think its either because i fucked up my measuring somewhere along the way or i whipped my marigue too much? But i dont think i whipped it too much since i compared it to pictures and it looked just like stiff ish peaks (i still have a hard time trying to see whether its stiff peak or not)
It probably was my measuring because my digital scale kept turning off as i was sifting the dry ingridients and i didnt think to measure it before sifting, also the powdered sugar went everywhere.
That or maybe its because i whipped my marigue in a big plastic bowl? Though im not really sure the extent of which it matters to use only metal or glass bowls for macarons
Sorry just ranting but if you have any tips/tricks for my next time around please do tell me thanks a lot!
by esninjaversionindo
4 Comments
Can you post the recipe you were following? That would help figuring out what went wrong
Definitely try measuring and then sifting. Just add a couple extra grams of almond flour to account for what won’t go in. Like literally 2-5 extra grams depending on size of recipe.
I’m so sorry you were folding for 4 hours! Definitely far too long. I think the longest I’ve done is 8 minutes for a massive batch
okay i have a lot of advice so hang in there
1. Glass/Metal bowls are going to give you a better meringue because they will not cling onto oils the same way a plastic bowl will
2. Four hours of folding is entirely way too long, i mean this in the nicest way possible but i am just not sure how you did that at all 😅🫶
3. Don’t sift as you’re measuring your dry ingredients. Use two different bowls for the process. so use one bowl to measure out the powdered sugar and almond flour (i mix them together as it makes sifting a little easier) and then once you have your measurement you can sift into another bowl together. that was once you finish whipping the meringue you can sift the mixture again. i never sift more than twice.
4. Is it possible you used a kind of flour that wasn’t almond flour? if so, just know that you cannot substitute almond flour out for any other kind of flour for almost every recipe. Pies and Tacos has a whole bunch of recipes on non-almond flour macarons so if almond flour is not accessible to you at all, it might be worth checking her recipes out.
I’ve just recently “mastered” macarons and i’ve failed more batches than i’ve made great at this point in life so i get it. feel free to reach out if you have any questions 🙂
4 HOURS of folding? How did your arms not fall off?