I’ve been consistently making macarons for years now, but have recently been getting some large bubbles. I tamp down to pop, and get quite a few but am still seeing some. French method. Wondering if I’m starting my egg whites on too low a setting when I make my meringue? Thank you, love this sub so much and love seeing everyone’s creations!!
by lsull09
1 Comment
After you whack the trap, are you popping the bubbles with a toothpick? It’s tedious, I know. But that could help eliminate the bubbles.
As for the size of the bubbles, I suspect that the batter was undermixed. If the batter is too thick, it prevents you from being able to knock out the large air bubbles.
P.s.: Instead of slamming the tray down, try holding the tray with your dominant hand while patting the tray with your non-dominate hand. Not only is it far less noisy, it also gives you more control over which macarons needs more air knocked out.