what causes macarons to come out like the first 2 pics vs the last 2 pics. I feel like when people talk about perfect macarons they fall mean macarons that look like these 2 but what causes teh first ones to be puffy and more full and which ones do you consider to be better. also apparently they all use the french method.
by lostmyoldacc666
2 Comments
Macarons are so finicky to get perfect. If the dry ingredients aren’t sifted, if it was over mixed or under mixed, if the meringue was under whipped, not enough resting time or too much resting time, too much food coloring, the location in the oven. Every little thing can cause something to go wrong, or a combination of several
Just about everything contributes to the final product, from meringue stability, to macaronage, oven temps and cooking method, and even filling moisture. “Perfect” macarons are a product of careful and consistent production, but everyone’s opinion on what that is, may be different.
Personally, I judge macs on texture first, then flavor, and appearance. If a mac is perfectly chewy with complimentary texture in the filling, it’s already a winner, if they do something interesting and punchy with the flavor it’s very good. The bonus points of appearance get it to be perfect, but I’d still prefer an interesting finish over showcase standard, not just because of it being flashy, but because decor, when it’s edible as it should be, is another opportunity to add flavor.
Many people go through the work of getting a perfect looking mac and stuff it with a basic buttercream and call it a day. That’s just never getting a perfect from me.