1st image is 40 minutes of macaronaging. I did 30 ish minutes by hand, then said f it and put it in the kitchenaid at 2 for 10 minutes. I haven't seen it improve for a long while. It was never better than this. And that image is long after I let it "settle"
2nd and 3rd images are what the meringue looked like before I started macaronaging.
I'm gonna throw out some possibilities:
I halved the Pies and Tacos recipe (no mistakes I promise)
I didn't use egg white powder, it said optional and where do you buy it?
I use egg white from a carton.
I used superfine sugar in the meringue, not granulated.
I guessed when the sugar was melted, this is my first time with swiss method. It looked melted.
Everything else I promise I make sure it's as recipe stated + tips.
I'm wondering if it's just because I live in a very dry climate though?
I tried the NYT Claire's recipe before (who uses less dry ingredients), and the regular macaron was fine, I didn't have this issue but macaronage is never flowing off the spatula. I count to 15 and if it settles then okay.
I tried her chocolate macaron recipe though, and this failure macaronage occured, until I halved the choco powder. So I wonder do I live in too dry of a climate to have so much dry ingredients?
Is this something that happens to people in dry environments? What do you guys do? What recipe do you like?
Or is it some other mistake? Or do I just keep mixing?
Thank you, sorry if TMI 😬😁
by Ok_Woodpecker_7158
8 Comments
Macarons are not forgiving when it comes to substitutions. Try following exactly next time. Egg white powder can be found online.
I also think your meringue isn’t strong enough.
Also it shouldn’t take more than a few minutes to macaronage. Like never more than 10 for me
Congratulations, you’ve made marzipan in home.
I’m not an expert, but like you, I don’t use egg white powder and have used both superfine and granulated.(same recipe though). Mine always turn out fine…
I don’t use cartoned egg whites so that could be the problem?
I have only had success using carton egg whites if I use egg white powder with it. Macronage usually only takes about a minute.
I have better luck with 1:1:1:1 ratio of ingredients with pies and taco recipe, I do use egg powder. Dry climate may be a factor. But agree with other commenter on using real egg whites (even though eggs are crazy expensive these days)
Do your carton egg whites have anything other than egg whites listed on the ingredients?
Egg white powder isn’t mandatory but you may need it if you insist on carton whites.
Superfine sugar isn’t a problem (what I use).
The stiffness of your meringue is the same stage I take my mine to – never had any problems.
And to be sure, you are weighing your ingredients right?
I’ve made many successful macarons and for the first time ever, I had this exact problem the other week. Granted I use regular egg whites but from my understanding the issue with carton egg whites are due to the fact they are difficult to take to stiff peaks- which you clearly did. I also use the French method.
Anyways, my macaronage made what appeared to be a paste! That’s what yours looks like to me in that photo.
So after 3 failed batches in one day, I made some changes that made it mostly work. I changed to a 1:1:1 recipe, I used a different almond flour brand, and I brought the egg whites slightly under stiff peaks. I feel like the stiff peaks was too dry for maybe the lack of humidity in my home at this time of year.
So perhaps try those things and see if it works for you too.
Lots of carton egg products contain extra ingredients! Citric acid to keep them from spoiling is one of them, I would bet something extra is your culprit. Use some real eggs next time and let us know!