So I tripled my recipe and the batter sat for roughly 3 hours while I piped and baked them causing the last two trays to come out unstable. I took the baked shells and threw them in a ziploc bag and noticed a few cracked slightly. Do I need to redo all the macs? They’re for a baptism.
by greengrass74
4 Comments
How do they taste?
Are the attendees macaron connoisseurs?
Were you paid for these?
We are our own worst critics, and sometimes obsess over macaron imperfections. My family wouldn’t know the difference, so I’d go ahead and serve. (If you’re being paid $25/dozen, remake them.)
I would. But I’m a perfectionist. Just double the batch, with every minute that passes, whether it’s in the bag or already piped it changes things. I do 45 shells at a time.
15 per tray , one tray at a time in oven. I put an oscillating fan across 3 sheets for 20 minutes. They bake for 12.5 minutes each and the last tray the feet and bottom change. They are not as perfect.
3 hours seems very long to me. I would redo
Hi again! It would be best to store shells in an airtight container instead of a ziplock bag; since they’re so persnickety, they can get jostled and broken easily in a bag.
Also I’m proud of you for not giving up and constantly seeking feedback from us! Macs are not easy, but it is easy to give up. 💪