I used 3 egg whites, 2 cups of powder sugar and one cup of almond flour. Rested for 30 minutes and baked at 315 for 20 minutes. Then they did this. 2nd time and the first time was a fail too lol
by texasbabe224
7 Comments
Wistaire
I would highly recommend weighing all ingredients (egg whites too) and not using measuring cups.
Camerononymous
Possible things to consider: 1. Did you rest long enough after piping and before baking? 2. Did you achieve the right consistency during the macaronage process? It looks like you overmixed. 3. Is your oven temp accurate? They look browned on top. I would get an oven thermometer to calibrate your oven. 4. Did you achieve stiff peaks when making the meringue? A weak meringue will contribute to this type of spread as well.
Also…as in the previous comment: never trust a macaron recipe that isn’t in grams. You need a scale. It’s very much a science.
Finally…part of the fun of learning how to make macarons is accepting failure and trying to figure out what went wrong. It’s part of the process. Experiment with everything. Take copious notes. Check out YouTube channels like pies & tacos, Maddie Brehem, and bake toujour. They have trusted recipes and great tutorials. Best of luck!
DelsMagicFishies
These dumb little cookies are tricky, aren’t they!
First of all, you really need to be measuring by weight for these. I use a ratio based on the weight of the egg whites. I do 1.25x the weight of the whites to get my almond flour measurement, 1.5x for powdered sugar, and .8x for granulated sugar added to the meringue. 3 egg whites should weigh around 90 grams, so from that I would get 112 grams of almond flour and 135 of powdered suagr, and 72 grams of granulated sugar.
One mistake I see people making a lot is *underwhipping* the egg whites. Everyone tells you not to overwhip, but that’s actually pretty hard to do, it takes forever. I whip mine at a 6 on the Kitchenaid for literally 10 minutes and it makes a very thick, stable meringue with tiny tiny bubbles. Your mixture looks too wet, so I;m thinking that may be your problem.
Fuzzy974
From the top of my head, I’d say this is not even close to a macaron recipe.
Buy a scale, and try 100g egg whites, 220g powder sugar, 120g almond powder. 30g sugar to help set the egg whites too white beating.
Others have different ratios, this is just what I used to work with when I was using a french meringue for macarons.
Oh and no flavoring, no coloring while you’re learning, cause any of those could destabilise the batter and you would know it’s them, not the base recipe.
StrawberrryCupcakes
You’ll want your baking mat to lie flat on the pan, otherwise you’ll get uneven shells.
I agree with what others have said about finding a better recipe and absolutely weighing your ingredients.
Iht01
I know how it feels have a drink and a good nights sleep
lolcatman
#1 pro tip, buy a digital scale and leave all the guess work. you will be consistent with your ingredients and reduce variability.
7 Comments
I would highly recommend weighing all ingredients (egg whites too) and not using measuring cups.
Possible things to consider:
1. Did you rest long enough after piping and before baking?
2. Did you achieve the right consistency during the macaronage process? It looks like you overmixed.
3. Is your oven temp accurate? They look browned on top. I would get an oven thermometer to calibrate your oven.
4. Did you achieve stiff peaks when making the meringue? A weak meringue will contribute to this type of spread as well.
Also…as in the previous comment: never trust a macaron recipe that isn’t in grams. You need a scale. It’s very much a science.
Finally…part of the fun of learning how to make macarons is accepting failure and trying to figure out what went wrong. It’s part of the process. Experiment with everything. Take copious notes. Check out YouTube channels like pies & tacos, Maddie Brehem, and bake toujour. They have trusted recipes and great tutorials. Best of luck!
These dumb little cookies are tricky, aren’t they!
First of all, you really need to be measuring by weight for these. I use a ratio based on the weight of the egg whites. I do 1.25x the weight of the whites to get my almond flour measurement, 1.5x for powdered sugar, and .8x for granulated sugar added to the meringue. 3 egg whites should weigh around 90 grams, so from that I would get 112 grams of almond flour and 135 of powdered suagr, and 72 grams of granulated sugar.
One mistake I see people making a lot is *underwhipping* the egg whites. Everyone tells you not to overwhip, but that’s actually pretty hard to do, it takes forever. I whip mine at a 6 on the Kitchenaid for literally 10 minutes and it makes a very thick, stable meringue with tiny tiny bubbles. Your mixture looks too wet, so I;m thinking that may be your problem.
From the top of my head, I’d say this is not even close to a macaron recipe.
Buy a scale, and try 100g egg whites, 220g powder sugar, 120g almond powder. 30g sugar to help set the egg whites too white beating.
Others have different ratios, this is just what I used to work with when I was using a french meringue for macarons.
Oh and no flavoring, no coloring while you’re learning, cause any of those could destabilise the batter and you would know it’s them, not the base recipe.
You’ll want your baking mat to lie flat on the pan, otherwise you’ll get uneven shells.
I agree with what others have said about finding a better recipe and absolutely weighing your ingredients.
I know how it feels have a drink and a good nights sleep
#1 pro tip, buy a digital scale and leave all the guess work. you will be consistent with your ingredients and reduce variability.