those 3 batches are from the exact same mixture. I dont understand because it's the same recipe i always used and the one i had success with.
can you help me figure out what went wrong ?
the first one is ok but hollow , the second is all sideways and the last just kinda flared out ?
my recipe
58g egg white
72g sugar
72g powered sugar
72 almond powder
i meringued the whites and sugar, then added my sifted powder, macaroned, let it sit until just dry, baked 145 degrees celsius
by Objective-Proposal26
5 Comments
Just looking at the pictures it looks like you batter is over mixed. All pictures have a flared foot which usually means you overdid it. However, I will also say I think you over whipped your meringue since you still have points on some of the shells which means the meringue was just too stiff. Lastly, you have a pretty high ratio of egg whites to sugar 1:1.24, most recipes are closer to 1:1 or even a little less sugar than egg.
Do you bake one tray at a time?
It is true when they say baking is a lot like science. Maybe next time count the number of times you fold and do the same number of times for the next batch? No guarantee you’ll get consistency each time as temperature and humidity can also affect the mix.
I’m sorry but I love the second tray. Those are some of the best nipples on macs I’ve ever seen. They look like boobs.
Not much to add that’s helpful other than to say that nipples usually mean you didn’t macaronage enough—the nips should reincorporate after you pipe
It’s better to be undermixed than over.