My New Year’s resolution is to master the French macaron. I think these are the closest I’ve come but I’m not sure what I did wrong. I followed the recipe below and they looked good before going in the oven (second picture). But they were sticky and hollow and all the filling kind of seeped out… over macaronaged? Oven too hot?
https://kitchen335co.com/snickerdoodle-macarons/
by Cool-Sea4803
5 Comments
Over macaronage or ur heat is too high maybe
Over mixed, maybe dried in a humid environment? This is what mine look when it’s too humid in the summer
They look so cute thoug, little ufo’s 😄😋
That recipe is a little lazy, tbh, using volume measurements instead of strictly weight measurements. You wouldn’t know that if you haven’t been doing it a while so don’t feel bad. There are a lot of recipe recommendations on this sub, but some favorites include Pies and Tacos, Sugar Bean, Preppy Kitchen, etc.
If you used a food processor like the recipe instructs, you may have over processed. Hips instead of feet is often a resting issue, causing spread instead of rise, and hollows are typical oven temp issues– them being too low. Ovenspring helps them rise, especially with bottom up heating which is diminished from use a silicon mat because of insulation.
I’d try avoiding a processor and just sieving the dry ingredients. Keep dry time because there’s actually no consensus on it, but the rationale does*. And lastly, I’d try increasing the oven temp slightly, maybe preheat to 300 and lower to 280 as soon as you put the macs in– this used to be a standard step before ovens were smarter… my oven still is kinda dumb.
*As a fun side note, for making choux pastry, conventional wisdom talks about “cooking out water” to get it to an ideal moisture level, but in actuality that’s not what’s happening, it’s just gelatinization of starches that make the difference. All this to say that conventional wisdom got us through centuries of baking, but can’t get us everywhere.