Ok so I’ve been trying to master macarons lately ヽ(￣д￣😉ノ
This is my 4th time making macarons rn with somehow my 2nd time being very successful and the rest not so much.
I’m mixing the batter right now and I know it’s supposed to form ribbons and be soft when falling, I’ve been mixing it for a good 20 minutes now and what makes me confused is that while it’s soft like it’s supposed to be it’s still just falls off of my spatula? Or like it makes of a ribbon but then still falls
Do I keep mixing or should I stop and start pipping? I don’t think I over mixed?
Also I’m using the French method
Edit:
It just got stiffer after mixing more what
by GucciFloyd
6 Comments
You want it to ribbon. There is also the lava method that I love. Basically you tilt the bowl to the side move all the batter to one side and then put the bowl down flat again. The batter will run down like lava from a volcano (it’s fun!) but if it’s too slow you need to do one to two more stirs. If it’s too fast, you’ve done too much. You want it in the middle. Looking at that I would do 1-3 more mixes.
Also huge thing your merigune make sure that is perfect. That will mess you up more than anything.
Edit: typo
You are almost there! It should also be able to make a figure 8. Yours need just a handful of more turns it looks like. Great job and good luck! I also use the French method
If it completely settles back into itself after 15 seconds, it’s ready to pipe. Based on the video, it looks like you were almost there.
I would say your too far. You mixed too much.
For me, mine used to look like this until I whipped my meringue slower so it was more stable and thick and glossy. When I whipped them too quickly the egg whites were less thick and deflated too quick so I never got the lava feeling
20 min is way too long. If it thickens after you keep mixing it’s over. They will have crinkly shell tops and spread feet. They will still taste okay but the texture and look won’t be right. To me this points to an issue with your meringue since French method. Swiss this happens if you overcoook the egg whites. How did the meringue texture look? Glossy and stiff or matte and chunky?