No feet and ruptured tops. Please help troubleshoot 🙏
I bake on both silicone mat and parchment. Usually I bake at 300F for 12 usually cuz 13 gets the edges a little browned. This is my 7th time trying and I can't get the hang of it. Please help🥲
by National_Tea9739
4 Comments
Redlysnap
I think this happens when they rise too quickly and haven’t formed enough of a shell/skin to prevent that.
Others can correct me if I’m wrong, but my French culinary training (chef in a past life) says: longer resting to form a better shell, and lower temperature. I bake mine for 10-13 minutes at 325°F (the recipe I use says 165°C, but I can’t set my oven to 329, so 325 it is!)
I’ve had to let my macarons rest for 60-70 minutes once before because it was raining outside and my kitchen got humid when the oven was preheating.
aslanfollowr
Definitely more rest time.
Khristafer
Ditch the cocoa powder. It’s a curse! Your filling will be chocolatey enough and it’s less risky.
The problem with resting with cocoa powder is the longer it rests, the more time the fat in the cocoa powder has to weaken the structure of the meringue.
Generally you’ll need higher temperatures on a silicone mat because of the insulation from the bottom.
Moofininja
Ah yep that looks like a classic not enough resting time.
What is the average humidity percentage around where you live, and how long did you rest them? For example, I usually let them rest for 2 or 3 hours and I live in NW PA where it’s usually 60% humidity.
4 Comments
I think this happens when they rise too quickly and haven’t formed enough of a shell/skin to prevent that.
Others can correct me if I’m wrong, but my French culinary training (chef in a past life) says: longer resting to form a better shell, and lower temperature. I bake mine for 10-13 minutes at 325°F (the recipe I use says 165°C, but I can’t set my oven to 329, so 325 it is!)
I’ve had to let my macarons rest for 60-70 minutes once before because it was raining outside and my kitchen got humid when the oven was preheating.
Definitely more rest time.
Ditch the cocoa powder. It’s a curse! Your filling will be chocolatey enough and it’s less risky.
The problem with resting with cocoa powder is the longer it rests, the more time the fat in the cocoa powder has to weaken the structure of the meringue.
Generally you’ll need higher temperatures on a silicone mat because of the insulation from the bottom.
Ah yep that looks like a classic not enough resting time.
What is the average humidity percentage around where you live, and how long did you rest them? For example, I usually let them rest for 2 or 3 hours and I live in NW PA where it’s usually 60% humidity.