What recipe do y'all use to get best results? I have tried the recipe from Preppy Kitchen maybe 5 times and I feel like I have only got it to truly work well once. Maybe I am doing something wrong? I feel like I can never get the batter to flow, it always seems like it is too thick. Maybe I am over beating the egg whites? Can over mixing during the macronage make it thicker instead of runnier? I just want to make some pretty Macarons!
by MyNameIsNotDalton
4 Comments
https://lowbrowfancy.com/how-to-make-macarons-easy-swiss-recipe-for-beginners/
Swiss meringue is more stable, it works really well for me and isn’t any more complicated than French. Good luck!
It took me 19 tries before I got a batch I was happy with. If your batter isn’t flowing, then it likely needs more macaronage. My rule of thumb is it’s done when the batter flows easily off of the rubber spatula and settles back into itself *completely* in about 20 seconds.
That said, I feel like we often see people here who have issues with Preppy Kitchen’s recipe. My own go-to for French is [Indulge With Mimi.](https://www.indulgewithmimi.com/the-best-macaron-recipe/)
I am the newbiest of newbies but maybe the proportions of the recipe you’re using are throwing you off and you can try to play around or a different recipe.
I’ve only used one recipe and so far as long as I do my part correctly it has worked. The recipe is to measure out your egg whites, use the same amount in granulated sugar. Take that amount times 1.2 and use that number for the almond flour and powdered sugar.
So if your egg whites weigh 100 grams you use:
100 grams egg whites
100 grams granulated sugar (same as egg white amount)
120 grams almond flour (egg white amount x 1.2)
120 grams powdered sugar (egg white amount x 1.2)
The ratios have worked well for me and my newbiness so far, and this way if your egg whites are 110 grams or 90 or 119, you just calculate the rest instead of removing a tiny bit of egg white or just hoping for the best. From there I think you can use Preppy’s recipe and just make sure every step is flawless from using room temp egg whites to using an oven thermometer to make sure you bake at the correct heat.
Once you make a bunch of failed batches you can start to ID what you’ve done wrong. Pies and Tacos has a good troubleshooting page and you can really figure out what you did wrong if it’s bake time, over mixing, under, etc. Keep it up, it’s so satisfying to get it down. Not that I have just yet, but I can tell I’m close!
The proportion method also makes it easy to do smaller batches. I have my egg whites separated out “aging” in the fridge and just pour out what I want, so I do batches with 50-60 grams of egg whites and measure out the rest per above.
last week i attended an online workshop. we made the italian style macarons: 1) 43 g egg white beaten + 125 g sugar and 54 g water boiled to sugar syrup mixed together for merengue. 2) dry ingredients was 125 g almond flour and 125 g powdered sugar grind and mixed together and softened with another 43 g egg whites.
3) 1/3 of the merengue we used to soften this 2) part of the batter. the another 2/3 was really slowly and carefully mixed in it like all macaron batters do.
i think we waited around 45 mins to dry the shells before baking.
one particular extra was that the eggwhites should be separated 3 days before using them and stored in an air thight container in the fridge. i take them out 1 hour before starting the batter.
i have an electric oven, 120 Celsius on convection mode was a better way to bake them (when the little fan is working, not just heat comes fron up and down).