I made macarons and they failed horribly. They were gooey, caved in, turned brownish, spread out, stuck to the pan, and in general bad. I hadn’t made macarons in years (since they failed then too) so i watched videos of tips but failed anyways.
My only idea of why it failed is that i found out i didnt have a piping tip causing the batter to sit for around 15 minutes before i actually pipped. Before i found out I mixed it to the point of being able to form an 8 without breaking and then piped perpendicular with the twist to break it off without checking the batter again.
If anyone has any tips or knows why any of this happened please help. I really want to make macarons for my friends and family but obviously cant give these.
by Reasonable-Salary508
3 Comments
You overmixed and underbaked
If there’s any oil or butter residue in/on any of your equipment it can cause this. Egg yolks can cause this as well if they got into your whites while you were separating the eggs.
It’s happened to me before and it sucks 🙁
I have vinegar in a spray bottle and always spray everything down before making my Macs.