Hi I used Pies and Tacos Pistachio Macarons and did French method for meringue. The one that exploded started on bottom rack. Neither developed proper feet. I baked 315 degrees F about 12 min total. I’m suspecting I may have over rested (45 minutes approximately as they kept feeling slightly wet to me although did stick to my finger with light touch). I’m in Midwest USA winter time now and very dry cold air but house has heat with whole house humidifier. Any tips appreciated as I’m still very new at this even after taking a master class through Wilton.
by sadietk2
6 Comments
** correction. Did NOT stick to my finger
They didn’t rest long enough, especially if you had some on your finger. The humidity is a pain for you. I live in Utah and it makes it much easier to make.
What’s your oven temp at?
You had them in the oven like the photo?
Try baking one tray at a time, and on the middle rack. I haven’t had success in my oven with more than 1 tray. I don’t know how to explain it other than thermodynamics and macarons being difficult.
Pies and Tacos also has great troubleshooting resources
Whenever I do Pies and Tacos’s recipes with two trays in, this happens to me.
Any time make pistachio macarons they do this.Did you make this with pistachio flour or just pistachio flavoring?
Did you heat up ur tray or something? This usually cause by bottom heat too high