Hey all,
This was my first attempt at baking macarons, and I used the Swiss method. Here’s what I did:
1. Whisked the egg white and sugar syrup to stiff peaks.
2. Tested the macaronage before piping (judged by whether I could draw a figure 8 without it breaking).
3. Preheated the conventional oven to 310°F for about 40–60 minutes.
4. Let the macarons dry for 30 minutes after piping.
5. Baked them on the back of an aluminum baking sheet for about 16–18 minutes.
6. Rotated the baking sheet after the first 5 minutes.
The macarons turned out a bit hollow, and the feet didn’t look as nice as some I’ve seen here.
To be honest, the macaronage felt a little thick, even though I could draw a figure 8. Chunks fell off the spatula a bit too quickly.
Do you think mixing the macaronage a little more could help fix both the hollow centers and the feet?
by Acrobatic_Daikon_891
3 Comments
They do seem just a little undermixed based on the texture on the top. What recipe did you use and did you weigh your ingredients?
always comes down to bad macronage or bad oven properties. As a former professional with pastry chef experience… I can say macarons aren’t tough whatsoever in professional kitchens. I notice a lot of housewives though have seemingly seemed to blow up the trend of thinking macarons are difficult. They’re not it’s usually just bad technique or a bad oven. Usually it’s the oven. Macarons are pretty tolerant to bad macronage. I’ve seen plenty of professionals not care at all about “careful mixing” I personally also find macarons to be one of the most tacky overhyped desserts ever. In fact I’m not even sure how I ended up seeing something from this sub 🤣
i make the ribbons and count to 30… if the edges dont sink back i to the batter by then i macaronage some more. honestly once you fill them and age them in the fridge nobody is even going to notice. the feet looks fine to me