so im a beginner and i made pistachio macarons but they aren’t forming a skin layer? home temperature isn’t humid and i beat the eggs to hard peaks🤔 what am i doimg wrong?
by IcedILatte
4 Comments
Meg_Sando
I’ve never added pistachio in my batter, I’ve always used it as a topping on wet batter or mixed it in my filling. How long have you macarons been sitting out to dry?
PandaNoTrash
(BTW New to the group, hi everyone! but I’ve been making macarons for about 6 years).
Macarons deserve their reputation as finicky and tough to bake. Have you made some basic macarons? I haven’t experimented with adding pistaschio to the shells, but something is probably adding too much moisture or oil to the batter, so likely the nuts. Give them up to two hours to form the skin too, but I’ve never had any success waiting past that.
As I mentioned above I’m pretty experienced and I do still have this happen on rare occasion. It’s always frustrating and I don’t usually ever figure out what I did wrong. Welcome to macaron baking.
awexm
I use less dry ingredients when I use pistachio! I also add a drop of green gel coloring, just because I like the added color. So I use 63g egg whites and 28g gran sugar, then 50g (normally 57) almond flour, 100g (normally 113) powdered sugar, 20g pistachio grounds as dry ingredients. I hope that helps! I’m actually literally making some as I type this haha.
Pretty_ktty3
It looks like they are dry enough to me just try baking them and see what happens it’s all you can do at this point. Not all macarons require drying
4 Comments
I’ve never added pistachio in my batter, I’ve always used it as a topping on wet batter or mixed it in my filling. How long have you macarons been sitting out to dry?
(BTW New to the group, hi everyone! but I’ve been making macarons for about 6 years).
Macarons deserve their reputation as finicky and tough to bake. Have you made some basic macarons? I haven’t experimented with adding pistaschio to the shells, but something is probably adding too much moisture or oil to the batter, so likely the nuts. Give them up to two hours to form the skin too, but I’ve never had any success waiting past that.
As I mentioned above I’m pretty experienced and I do still have this happen on rare occasion. It’s always frustrating and I don’t usually ever figure out what I did wrong. Welcome to macaron baking.
I use less dry ingredients when I use pistachio! I also add a drop of green gel coloring, just because I like the added color. So I use 63g egg whites and 28g gran sugar, then 50g (normally 57) almond flour, 100g (normally 113) powdered sugar, 20g pistachio grounds as dry ingredients. I hope that helps! I’m actually literally making some as I type this haha.
It looks like they are dry enough to me just try baking them and see what happens it’s all you can do at this point. Not all macarons require drying