So this is my second time trying to make macaron. First time I didn't wait enough and I also overbaked them. Now I made two batches. First one got browned a bit and this is the second. None got feet and both have this look like they are underbaked in the middle.The first time I didn't leave them enough to rest but this time I left them for more than an hour.
In my 2 tries I never got feet. I got really stiff peaks so I doubt it's that.
My oven is pretty annoying so I use a thermometer and was constantly around 150 Celsius (302 F). Sometimes it got to 145 for a few minutes and sometimes 155.
As you can see they have no feet and they look underbaked in the middle yet the sides are crunchy.
Help 🙁
by garlic_lover_12
9 Comments
Everything is wrong. LOL. I’d try a different recipe.
Do you weigh your ingredients using a scale?
Only rest for about fifteen minutes, or until tacky. Lack of rise points to either under whipped whites or overworked batter, or the recipe is off. You know, easy fixes!
Damn. I gotta stop watching that Irish chic fixing everyone’s skin. These looked like keloid scars lol. My issue though. I’m sure they tasted good!
Thank you for sharing a photo of your piped shells. The way they look thin and evenly pooled into circles, paired with the cracking inwards post-bake, suggests to me that you deflated the meringue too much during mixing (overworked batter).
This leads to a runnier batter, which pools outwards versus holding more height when piped. And without enough egg white structure, the cookie has trouble holding its shape during baking and tends to dome or crack.
Other factors could be at play, but this is what jumps out at me first. Good luck with your next attempts!
Are they really really chewy? If so… I might have had the same issue. Try using an even almond flour/powdered sugar ratio.
I was doing 100g almond flour + 75g powdered sugar, added 1T cocoa powder, and they looked just like yours. Switched to 100g almond flour + 100g powdered sugar and it fixed my problem!
I would agree with the top comment that the batter was overworked, that is, you over-macaronaged and deflated the batter too much, making it wet and leaving no air for the rise.
Biggest tip that worked for me that I don’t see is to really whip the meringue slowly at first, should be a whole 20 minutes minimum process. Then it will be WAY more stable you’ll really see the difference.
Aside from that I agree, overmixed.
Too wet. Something in recipe is off, I hope you didn’t over macronage.