I followed everything. Really everything. Where did I go wrong? 🙁
by bmksc
I followed everything. Really everything. Where did I go wrong? 🙁
by bmksc
4 Comments
What do you mean you followed everything?
It’s not about doing everything “right”, it’s about understanding the process. I started with adding the dry ingredients to the meringue and once I started adding the meringue to the dry ingredients I started making real progress with macaronage and then took about another 5 batches to get the time and temperature dialed in
No feet = not enough rest time before baking
Volcano tops = not enough rest or too much liquid (usually food coloring); mostly likely the former in this image
What recipe? There are three most common ways to make the shells and you could have “followed” any of them. Method matters for troubleshooting.
There’s a million recipes out there and many that aren’t good at all. What recipe?
Did you use a scale? That’s non-negotiable for these ~~divas~~ er, macarons.
This is a bake that can be affected by the weather. More humidity = more rest time needed.
So many variables.
I noticed when I get cracked shells it’s because the oven temp is too hot! Try adjusting 5 degrees at a time, it’stedious, but helps. Keep in mind, the lower the temp, the longer you may need to bake.
One thing that I do as well is preheat my oven while I’m whipping everything together so my oven is stabilized with heat by the time I put my first tray in!
Resting time for these cookies are usually a must as well to get that slightly dry skin. I would rest a tray at minimum 15 minutes and check it before going into the oven. Should be tacky but not sticky to the finger – color will usually be more on the matte side vs. Shiny.