I tried to make Apple cider macarons as the title states. The batter was super thick and the end result was that they don't have feet. What did I do wrong?
by Teadedenne
8 Comments
RepublicCute7683
The batter doesn’t look like it was macaronaged enough. Should spread into a smooth disc with a minute.
plecomom
Undermixed for sure. They should level out, at least when you tap the tray. But really before that.
Dapper_Mess_3004
Please, please, please don’t take this as being mean, but these are the craziest macarons I’ve ever seen. They’re wild looking 🤣. But don’t worry! We’ve all had some weird bad batches. It’s part of the process.
I’d say at the very least these were under macranoged. What were the ratios used, or do you have a link to the recipe? Looks like heat may have been an issue, too. If you don’t have one, get an oven thermometer.
WrongMobile3445
Since they’re kind of falling over, maybe the merguine wasn’t sturdy?
DunderMifflin2005
What were the ingredients? It looks like the batter was undermixed and therefore, not piped properly. Did you let them dry out?
You have to pipe from the middle at 90 degrees, not swirls like buttercream.
Khristafer
To piggyback on another comment, you don’t need the apple cider in the shells. Enough to taste it and you’d throw off the recipe, not enough and, of course, you won’t taste it.
An apple cider filling seems easy enough.
SariRea
I’m confused by the use of both silicone mats and parchment paper at the same time
Wild_Berry32
I love that you saw the batter and went ahead and shill baked them anyway 😂
8 Comments
The batter doesn’t look like it was macaronaged enough. Should spread into a smooth disc with a minute.
Undermixed for sure. They should level out, at least when you tap the tray. But really before that.
Please, please, please don’t take this as being mean, but these are the craziest macarons I’ve ever seen. They’re wild looking 🤣. But don’t worry! We’ve all had some weird bad batches. It’s part of the process.
I’d say at the very least these were under macranoged. What were the ratios used, or do you have a link to the recipe? Looks like heat may have been an issue, too. If you don’t have one, get an oven thermometer.
Since they’re kind of falling over, maybe the merguine wasn’t sturdy?
What were the ingredients? It looks like the batter was undermixed and therefore, not piped properly. Did you let them dry out?
You have to pipe from the middle at 90 degrees, not swirls like buttercream.
To piggyback on another comment, you don’t need the apple cider in the shells. Enough to taste it and you’d throw off the recipe, not enough and, of course, you won’t taste it.
An apple cider filling seems easy enough.
I’m confused by the use of both silicone mats and parchment paper at the same time
I love that you saw the batter and went ahead and shill baked them anyway 😂