1st picture- first time making them
2nd picture- 3rd time making them
So I just recently started trying to make macarons, the first picture (ik it isn’t perfect) was from my first time ever making them. The second time around that I made them, I couldn’t get a skin to form and they ended up cracking. The second picture is current. I again couldn’t get a skin to form and at some point just gave up and cooked them. But instead of them cracking, they just looked like..that??
I’ve been doing everything exactly the same and I’m not really sure what else to take into consideration as to why it won’t work. Any help is appreciated!
(I smack tray on counter very aggressively a couple times first, then let them sit, usually between 45 mins to 1 hr30)
by Far_Raspberry4448
3 Comments
1 1/4 cups (125g) powdered sugar
1 cup (100g) finely ground almond flour
3 large egg whites, room temperature
1/4 cup (50g) granulated sugar
1/4 tsp cream of tartar
1/2 tsp vanilla extract
(Current recipe)
Is the second picture before the oven or after baking?
I could be mistaken but they look like they have a skin to me. When you first pipe them, they’re a bit liquidy and shiny and then the ‘skin’ forms where the barrier is matte.
If that picture is after baking, that’s a little puzzling because it doesn’t look like it’s baked at all.
Is it humid? That will make it nearly impossible for them to dry properly. Blowing a fan on them can help.