I tried to make macarons for the first time yesterday, using this recipe: https://sallysbakingaddiction.com/french-macarons/. The batter ended up being extremely thick and grainy. Per another post, I added some unbeaten egg white to thin it out to the point where I could pipe it, but it still gave me less than half as many shells as the recipe said it would, 18 vs 40. I didn't even bother to bake them. Any ideas what could have gone wrong? I rested the egg whites less than the suggested 24 hours, about 16, but other than that I think I followed the recipe closely.
by wilcobanjo
2 Comments
Did you weigh ingredients or measure by volume?
How did your meringue look before adding the dry ingredients?
Macaron batter is pipable, but not exactly what I would call thin. Can be grainy bc almond flour is grainy. Size of the cookies after piping determine how many you get.
I love Sally’s. Haven’t tried her French recipe though. I will say resting egg whites is completely unnecessary. The idea is to let the moisture in them evaporate. I would say you may have undewhipped your meringue. That was my issue. You want to whip it to where it’s completely clumped inside the whisk.