Macarons always wrinkled after the oven, and some stick to the teflon sheet.
Macarons always wrinkled after the oven, and some stick to the teflon sheet.
by billy12237
3 Comments
billy12237
I’ve made about 6 batches of French macarons so far, and always run into this issue of having ruffled feet and wrinkled tops. I’m chasing those macarons that have vertical feet that almost tuck underneath them (as opposed to spreading out) and smooth tops.
My recipe is : 100g egg whites 1/4 tsp salt 1/4tsp cream of tartar 130g almond flour 130g powdered sugar
I’ve been oven drying at 300F for 3 minutes, before removing the tray from the oven and letting it come back up to 300 F, then putting it back in the oven and baking for 16-18 minutes (until it doesnt wiggle when poked).
After removing from the oven, they quickly get these wrinkled tops, and macarons in the center tend to be undercooked (the centre of the bottom surface is still gooey and sticks to the teflon sheet).
Does anybody have any ideas for fixing the wrinkly tops, and the uneven baking I’m experiencing?
oberthefish
I’m guessing over mixed for the ruffled feet. But someone else more familiar with your recipe may have better insights. I get wrinkles if I’ve added too much dry ingredients. But they are finicky bastards so can’t say for sure.
wonkyjaw
Last time I got results like that it was because it was just too humid out. I’ve never oven dried my shells before, but have you checked that a proper shell has formed before putting them back in to bake? It could be a dozen other things, but this was an issue that plagued me for a long time personally and the solution was to use a different kitchen.
3 Comments
I’ve made about 6 batches of French macarons so far, and always run into this issue of having ruffled feet and wrinkled tops. I’m chasing those macarons that have vertical feet that almost tuck underneath them (as opposed to spreading out) and smooth tops.
My recipe is :
100g egg whites
1/4 tsp salt 1/4tsp cream of tartar
130g almond flour 130g powdered sugar
I’ve been oven drying at 300F for 3 minutes, before removing the tray from the oven and letting it come back up to 300 F, then putting it back in the oven and baking for 16-18 minutes (until it doesnt wiggle when poked).
After removing from the oven, they quickly get these wrinkled tops, and macarons in the center tend to be undercooked (the centre of the bottom surface is still gooey and sticks to the teflon sheet).
Does anybody have any ideas for fixing the wrinkly tops, and the uneven baking I’m experiencing?
I’m guessing over mixed for the ruffled feet. But someone else more familiar with your recipe may have better insights. I get wrinkles if I’ve added too much dry ingredients. But they are finicky bastards so can’t say for sure.
Last time I got results like that it was because it was just too humid out. I’ve never oven dried my shells before, but have you checked that a proper shell has formed before putting them back in to bake? It could be a dozen other things, but this was an issue that plagued me for a long time personally and the solution was to use a different kitchen.