My macarons keep getting hollow. Can someone help me determine if this is the correct ribbon stage?
by trolllante
6 Comments
PhutuqKusi
The ribbons look good, but my ultimate test is whether the batter completely settles into itself within about 15 seconds. If not, I give it a few more folds.
LemonCandy123
Ideally you don’t want it to break. I’d do a few more. Another test is after it drops, how many times it takes to sink into the rest of the batter when you tap your bowl on the counter. More taps means under mixed
alcMD
Nope, it is too thick still! It’s not doing a ribbon, it keeps falling off in chunks.
cheesecheeesecheese
Almost there!!!! Next time, make sure it’s free-falling off the spatula.
milky_eyes
I learned that you should be able to form a figure 8 without it breaking.
With the french method I usually stop around here because I find that the batter deflates a bit more when I put it into the piping bag. With a stronger meringue, like with the italian method, I would keep going just a bit more
6 Comments
The ribbons look good, but my ultimate test is whether the batter completely settles into itself within about 15 seconds. If not, I give it a few more folds.
Ideally you don’t want it to break. I’d do a few more. Another test is after it drops, how many times it takes to sink into the rest of the batter when you tap your bowl on the counter. More taps means under mixed
Nope, it is too thick still! It’s not doing a ribbon, it keeps falling off in chunks.
Almost there!!!! Next time, make sure it’s free-falling off the spatula.
I learned that you should be able to form a figure 8 without it breaking.
https://sallysbakingaddiction.com/french-macarons/
With the french method I usually stop around here because I find that the batter deflates a bit more when I put it into the piping bag. With a stronger meringue, like with the italian method, I would keep going just a bit more