Sorry before hand for the close up & my nails. Just removed my acrylics a few days ago. Anyways…
My Macarons are beautiful when baked. Perfect roundness, feet, color, etc and even after 24-48 hours of maturation & sometimes a ‘wet filling’ like this blueberry preserve, they’re crunchy & squish down where all the filling comes out 🫣
I guess the issue I’m having must lie within my macronage or peaks. I follow a French Macaron method recipe & whip the egg whites to what I thought was stiff peaks but maybe im over whipping.
I oven dry for 2-3 mins at 248F and then bake at 295 for 18ish mins or the wiggle test passes.
They will come out full then deflate usually.
What can I do different? I’m embarrassed that they’re not softer how they should be
by twystedrasberry
3 Comments
I think they just need to be baked a little longer. I like mine to be a little on the dry side since they usually absorb some of the moisture from the filling. I find they are better after setting up in a sealed container in the fridge overnight or longer.
Your temp is too low. Try 160C for about 12.5 mins.
Sometimes when i overbake mine i brush a bit of milk or heavy cream on their underside before filling them.