The first image is my first ever macarons. Made with Sur La Table's pecan pie recipe (but made Swiss style instead of French). No hallows, decent feet. Overall, a win for my first.
The third photo is Sur La Table's gingerbread (again, Swiss style instead of French). Pretty sure they are hallow since one cracked when I touched it. The gingerbread recipe contained brown sugar as well.
The batter during macaronage was much thinner for the gingerbread compared to the first.
I accidentally baked them 5 degrees higher.
My meringue for the first was just barely stiff, the second was totally stiff peaks.
So, lots of things I could change. Where do you typically start first in making adjustments?
by GettingOlder6598
1 Comment
First step is making sure your balance is accurate and you have an oven thermometer. This helps make sure your changes are actually what you think they are.
Looking at your last picture, it’s possible your almond flour was a bit oily. This can be fixed by treating it in the oven for a few minutes. Also, brown sugar has slightly more moisture than regular sugar, which could have had an impact.
Personally, I picked a tried and tested recipe and stuck with that. As I have moved several times throughout my macaron journey, my main changes have been resting time (to account for changes in humidity based on location and season) and oven temperature. I like the science behind macarons so have sat down and messed with the ratios a few times, but did math to check out the numbers so had some success. Would not recommend that though.