I followed the recipe exactly so idk when went wrong. Maybe I left them out too dry long? Or didn’t pipe them correctly?
I did take a spoon and smooth out the tops to fill in the gaps left after piping, so maybe that was a factor. Any advice is appreciated!! 🙂
by lostinspace_0
5 Comments
What recipe?
Your batter should have gently spread itself into a smooth circle after piping. Your batter was way too thick. Next time as you do the macronage, look for the batter to flow off the spatula, and to gently reabsorb into the rest of the batter. If it falls off the spatula in clumps it’s too thick, and you need to macronage longer.
For a French macaron, I like the Indulge with Mimi recipe. She has a video you can follow along with. For Swiss macarons, I like the Pies and Tacos recipe – she also has a video.
Good Luck!
This was a macaronage issue but also that spoon thing, don’t do it.
I think the spoon could’ve played a part tbh! I usually just use a lightly damp finger to smooth anything if absolutely needed. After tapping the bottom of the tray and popping air bubbles carefully with toothpicks it usually ends up being smooth without needing to dab/smooth the tops. Also what flavour are these?
Macaron beginner here! It’s fascinating how many different factors can cause macarons to fail, isn’t it. I’ve now started splitting my batches while baking so I can play with the temperature, position of the tray and resting time.
This is so scientific it’s crazy lol, I’m learning too