Hi! I tried making macarons for the first time. I'm pretty satisfied with the pink batch (especially since it's my first try 😶). However, I was wondering if someone could help me with these issues:
1) I see that some people get shells with a super smooth surface. Should I look for a different brand of flour or blend mine with some icing sugar for a few seconds? Won't the latter make the flour too greasy?
2) The pink shells are somewhat soft on top. They aren't sticky and I let them cool down completely, but if I press on the shell it feels soft rather than crunchy. Is this a good thing, or does this mean I should've baked them for a bit longer?
3) The green batch is a disaster. I've substracted 4 grams of sugar and added the same amount of matcha; everything else was the same. I felt like the macaronage was undermixed even though I spent more time mixing it for this batch. I'm not sure what went wrong, but the shells are very soft and sticky, with no crunch whatsoever.
I used Swiss meringue since I haven't had any success with French meringue when using albumin.
by Inevitable_Trifle458
5 Comments
Super, especially for your first try!
Green batch looks a bit over mixed and under rested… the pink however, look stunning
Solid feet! That’s quite an accomplishment for your first time!
The italian method is usually the one used when you see pictures where the surface is smooth and not grainy.
1) sift the AF and PS or use Swiss or Italian method.
2) either weak meringue or underbaked
3) the matcha can affect the integrity lol
I triple sieve. First time through crank mainstay sifter, second time through a sieve that has smaller holes.
Then I scale and add to powder sugar , just stir these 2 together and then I run the flour/p sugar through the crank sifter for the final time. At this point there won’t be anymore waste. I don’t trust running it through a food processor and really, the waste from just sieving is only 8-10 grams but, that’s why I measure after I scale.