I am still a newbie but I have done a lot of troubleshooting using Pies & Tacos: https://www.piesandtacos.com/macaron-troubleshooting/. I had a bunch of issues and I believe corrected most but the bottoms won't stop sticking after popping off easily a few times.
I don't think they are underbaked. I overbaked a batch trying to get it right, and this last batch seems to be appropriately baked, but they are sticking. I now can't remember if I waited longer in previous batches or did something else different. This is so much science!
In anyone's experience, could the bottoms stick solely because I didn't wait for the shells to cool?
by Infinite_Advisor4633
2 Comments
That could be part of it. It could be the humidity. This has been a bigger issue for me lately. Putting them in the freezer for 5-10 minutes helps a lot!
What are you baking them on? Silicone mats, parchment or Teflon?
Are you letting them cool till the shells are room temp?
If the shells are room temp and still sticking, then no, it’s not a time issue.
If they are sticking at room temp, put the whole pan, mat and macarons in the freezer. Wait 15 minutes. Pull them off the tray, still attached to the mat. Gently flip the mat upside down on a table and roll the mat back slowly.
Ideally figure out the 1 out of 10,000 variables that caused them to stick and don’t do that (I’m being sarcastic here).
Pro tip- if using silicone mats, dust it with your sifted out almond flour and powdered sugar cast offs before piping to help ward off sticking in future.