I have tried two different macarons recipes and I get the same result every time (see photos, this was my fourth attempt). My batter is always too thick, even if I use less flour than the recipe asks for, and I always have to dilute it with more egg white in order to get it thin enough to pipe. The batter doesn't spread or dry out when piped, and the baked cookie keeps the exact same shape as it did before it went in the oven. I even tried a 1:1:1:1 ratio of egg white, fine granulated sugar, almond flour and powdered sugar and it was still too thick.
I don't think my meringue is at fault; it might be the flour? It's very fine but says "partially de-oiled" so I baked it in the oven to try and remove the oil, and I still get these results.
With my most recent attempt I followed this recipe, even blending and sifting the flour and powdered sugar together before using. Still didn't work.
If anyone has any idea what's going on or has any pointers, I would be very grateful because I am about to lose my mind and my patience is wearing thin. Thanks!!!!
by ihoix
7 Comments
How do you dilute it? More meringue, right? Are you using cold egg whites?
What brand of almond flour are you using?
The batter should be thick, hence the macaronage process of adding air, to loosen it to the stage to get the shells to be perfectly smooth.
Adding the unwhipped egg whites is disruptive to the mixture itself so it’s a no-no.
Maybe try the pies & tacos recipe – it seems to be a favourite on here. French macaron recipes are much easier. I’d try to find a different almond flour too, especially if you think it’s too oily but it’s something I’ve never encountered.
Macaron recipes are not ones to be altered in any way and all the ingredients need to be weighed out. Really need to pick one recipe and stick to it rather than switching immediately after one fail.
If it’s too thick, don’t dilute it. You have to mix it for quite a while. It starts off very thick
Also whip the sugar in your egg whites while you make your meringue
Are you using a scale to weigh all your ingredients? This happens to me when my measurements are off
I use the same recipe and have had a lot of success with it. I think you need to switch your almond flour. Also, I’d want to see your meringue. Are you folding it gently? Are you doing the figure 8 test? I definitely would not add egg whites to the mixture, that can really mess with the texture of the batter. The only “liquid” that should be going into your dry ingredients is the meringue.
I am assuming when you say flour you mean almond flour? It’s hard to pinpoint without knowing the exact amounts you are using and what method(French, Swiss, or Italian). You may just not be mixing long enough. I prefer to mix with a gloved hand and flexible bowl scraper as I can feel the texture of the batter better. I would try this [pies and tacos](https://www.piesandtacos.com/vanilla-macarons/) recipe for a basic vanilla as her ratios tend to be spot on.