I tried making macarons today and they came out incorrect. For the recipe I used it said to use almond flour, confection sugar, and whipped egg whites for the cookie part. They came out kinda grainy looking and too fluffy and cakey in texture. I sifted the flour and confection sugar as it said, I think I might’ve added it too quickly to the egg whites? The batter was way too thick so I added another egg white to smooth it a bit but that didn’t help much. My filling resembles frosting but I’m not sure it’s supposed to? I would really appreciate if anyone has any pointers to fix/improve.
by Meth_smoker
5 Comments
Frosting is fine as a filling, can you share the exact recipe you used? You can’t just “add an egg white” because the egg whites need to be made into a stiff meringue with sugar before adding the almond flour and powdered sugar. Adding an egg white after it’s combined is probably what did this.
I suggest looking up a few videos on the “macaronage” process which is carefully combining the meringue with almond flour and powdered sugar until it’s reaches the right consistency.
I suggest watching some videos. Technique is very important to successful macarons. You gotta get the meringue to the right level of stiffness and then you have to know what you’re looking for in terms of texture while incorporating the almond flour and sugar.
If the batter is too thick, you should keep stirring. Adding an egg white was absolutely the wrong thing to do.
You whip the whites and then gradually add the granulated sugar to create stiff peaks.
You then fold the combined and sifted almond meal and powdered sugar mixture into the egg white mixture.
As someone else said, watch some videos on the folding/macaronage process and what consistency to look for.
Congrats on a delicious new hobby!!!
You can’t just add an another egg white. The amounts need to be exact (like you should be weighing your ingredients with a kitchen scale). Don’t be discouraged, though, these are finicky little beasts. Once you get the technique down, they’re surprisingly easy (and addicting to make).
I would watch a video on YouTube for starters.