So, this is the list of everything that is wrong with my chocolatemacarons (if you have any tips on fixing these mistakes or noticed some more pls help):
Undercooked but the top is browned: my oven was in the lowest temperature, so im gonna try putting it higher on the oven or maybe even let the oven door slightly open
cracked top: i wasnt sure if it rested for long enough (it didnt stick to my finger, but you could still feel it a little moist) but i was so afraid of resting for too long that i decides it was best to shoot for under
shells to close to each other: i didnt have my macaron pattern thingy with me and this was te best i could do
-hollow interior and no feet: these can be two completely different problems but i put them together because im pretty sure they were both due to undermixing (again i was so worried to overmix i ended up under)
Anyway, if it helps, i used the recipe in the comment (reddit wouldnt let me put in the post)
by DoFaSiLaSol
5 Comments
I followed [this](https://www.piesandtacos.com/chocolate-macarons/#recipe) exact chocolate macaron recipe except fot the egg white powder(it was mentioned as optional and I didn’t even know where to find it in buenos aires).
Chances are you didn’t rest them long enough and baked at too high of a temperature. I usually rest them for about an hour but I’ve rested for as long as an hour and a half on some days if I’m busy doing something else. It really depends on your environment too
Also macaron vatter isn’t like cake batter, this was the hardest thing for me to learn but you actually want to deflate the meringue when mixing the batter, the batter should be a lot thinner than you instincts, usually you should be able to have a runny enough batter to make a figure 8, and deflate all the bubbles.
Oof, it’s the Cocoa Curse! They’re notoriously difficult for no good reason other than cocoa varies by how oily it is.
But I think you’re right to think that you undermixed them.
The ribbon test is the standard, but it’s still not super easy to follow, lol: https://youtu.be/zOjU5XAFAGA?si=DXlMg1lJJ3wlQL3S
Also, they don’t look too bad, even the piping. It just comes with practice. Keep at it!
I use the preppy kitchen recipe for the amounts but this is what I do instead and it has always worked. I’ve failed so many times too and I’ve nailed down the technique now.
My method is to Mix on speed two for two minutes it should get foamy after that and once it does put in 1/4 teaspoon of cream of tartar then mix it for four minutes on speed four gradually add in the sugar. Then mix it on speed six for six minutes. Check it. Then add 2 to 3 more minutes for a really stiff peak. Also make sure you wipe down the bowl your mixing with and the whisk with a little bit of lemon juice before you put in the egg whites. When it comes to the macronage step it’s about 40 to 50 folds. When you get to about 40 check every 3 folds if it melts back into itself. That count starts as soon as you put in the dry ingredients. Bake 240 for 12 mins