I live at high altitude, maybe that’s the problem?
by ScumbagRat
7 Comments
plecomom
Without a recipe, all I know for sure is over mixed. Probably too high a temp too
Camerononymous
What recipe did you use? This looks like you either over mixed your batter or under whipped your meringue.
RhainEDaize
I can see the oil under the parchment and on the baking sheets. Oil from somewhere. Wipe EVERYTHING down with white vinegar. ❤️
No_Safety_6803
Everything
eeksie-peeksie
r/macawrong
Kiramaniac
Macarons require a lot of precision. Try another recipe with detailed instructions like Pies and Tacos Basic Swiss Macaron, or Indulge with Mimi’s Basic French Macaron. Get a food scale and weigh all your ingredients. Read the recipes and watch the videos so you really understand how things should look at each step.
My best example of how finicky macarons are, if I leave my oven light in while the back, it causes the macarons to bake lobsidedly due to the heat from the light.
Give it another try, and good luck!
GudiBeeGud
Assuming you have a good recipe and measured ingredients well, when the structure doesn’t hold to give you a “macaron” shape it’s usually because your egg-white/sugar marriage didn’t survive. Either the egg whites were very soft or all the air was knocked out during your macronage stage (the part where you fold and fold and fold and fold)
Having lived in Denver at high altitude, I found that Swiss method works better for getting full macs- Pies and Tacos recipe works great. But it’s a really tricky balance because that oven spring makes them rise REALLY high, then they fall back before they can bake fully. I also did “softer” stiff peaks for the meringue. Instead of a pointy point, the peak should be stiff but with a little bend at the very point/for the last half centimeter or so. High altitude would not likely be the cause of your current spread out batter.
7 Comments
Without a recipe, all I know for sure is over mixed. Probably too high a temp too
What recipe did you use? This looks like you either over mixed your batter or under whipped your meringue.
I can see the oil under the parchment and on the baking sheets. Oil from somewhere. Wipe EVERYTHING down with white vinegar. ❤️
Everything
r/macawrong
Macarons require a lot of precision. Try another recipe with detailed instructions
like Pies and Tacos Basic Swiss Macaron, or Indulge with Mimi’s Basic French Macaron. Get a food scale and weigh all your ingredients. Read the recipes and watch the videos so you really understand how things should look at each step.
My best example of how finicky macarons are, if I leave my oven light in while the back, it causes the macarons to bake lobsidedly due to the heat from the light.
Give it another try, and good luck!
Assuming you have a good recipe and measured ingredients well, when the structure doesn’t hold to give you a “macaron” shape it’s usually because your egg-white/sugar marriage didn’t survive. Either the egg whites were very soft or all the air was knocked out during your macronage stage (the part where you fold and fold and fold and fold)
Having lived in Denver at high altitude, I found that Swiss method works better for getting full macs- Pies and Tacos recipe works great. But it’s a really tricky balance because that oven spring makes them rise REALLY high, then they fall back before they can bake fully. I also did “softer” stiff peaks for the meringue. Instead of a pointy point, the peak should be stiff but with a little bend at the very point/for the last half centimeter or so. High altitude would not likely be the cause of your current spread out batter.