I used Kirkland almond flour and both time it went down when I started putting in the dry ingredients. I did get the megurine to stiff peak so I don't know what went wrong 😠The batter was super thick and barely moved on its own. Please help ðŸ˜
First time – French: 1:1 for egg whites and granulated sugar,
and 1:1.2 for almond flour and powdered sugar.
Second time – Swiss: 1:1 egg whites and granulated sugar, 1:1.1 for almond flours, and 1:1.2 for powdered sugar.
Everything feel right until I fold in the dry ingredients ðŸ˜
by No-Employee2821
8 Comments
To be 100% fairly macarons turn out the absolute worst with Kirkland almond flour. Like garbage. It’s not fine enough. I’d buy a higher end flour. Also maybe your mixer isn’t strong enough for the meringue.
Get your flour in a food processor with the powdered sugar.
Then here’s the ratios I use
140 grams almond flour – 280
130 grams powdered sugar – 260
90 grams sugar – 180
100 grams egg whites – 200
1 tsp cream of tartar – 2 tsp
Are you measuring by weight or volume?
The sugar and egg whites is your problem.
Ratios are way off. Too much granulated sugar and not enough powdered sugar.
Assuming egg white is at 100% your sugar should be about 35% for your meringue
Powdered sugar for your TPT should be roughly 2x your almond flour.
The flour is just not fine enough. I had this exact problem before. I found out that it works if I oven dry the flour and then use a very fine sift, pushing the flour through the sieve with a spoon. But this resulted in hollows (possibly from oil but I’m not sure). And then when I dry the flour, but use a bigger sift my batter turns grainy eventually (like 10 seconds after I achieved ribbon consistency). This one wasn’t hollow but the surface was definitely not smooth.
+ I also had to change the ratio so that I have more meringue. 100 AF 90 PS 85 EW 79 S
i used kirkland almond flour from costco and i never had any problems…. i dont even run it through a food processor. i just sift it with the powder sugar. i use jacksonsjob traditional macaron recipe on YouTube . how long do you macaronage? mine starts out really thick like that but loosens the longer you macaronage. i dont think your problem is the kirkland almond flour. it’s plenty fine enough.
Find a YouTube video like chef Nicole that demonstrates the process from beginning to end, so you can follow along. I improved my macaronage process dramatically after following along with the steps.
For Swiss you can get concrete batter when you overcook the egg white and sugar on the water bath. You really want to go just till it is no longer grainy. I would guess your meringue might be stiff but is not stable. Whip at a lower speed for longer. You really want a very thick, stable meringue.