Hello bakers. Let me hear your suggestions from my pictures. I feel I am getting close but my bake times are just not matching up. I would like to also add I do remove them once they have stopped wiggling, I have also done a min or 2 after this point since I hear over is better than under. I have inside thermometers and they fluctuate the entire time I’m baking. Bottom runs 5-10 deg warmer. I have a 3 yr old kitchen aid double oven and I use the Bake setting. I tried baking set 275 ( thermometer read 280) most of the time for 22 min and they were way underdone. I upped temp to 290 as suggested and I was holding around 300 this was also about 22 min and still underdone. So today I upped external temp to 300, (inside temps run around 310-325 also note if I rotate the pan the temp drops to below 300 it’s crazy so I really don’t know what I’m holding at. Well with that said I baked for 28 min. And the pictures reflect what I got. Seems very inconsistent. They are full with feet however some stuck, some seamed dry and some seemed perfect and soft on inside most shells were stable and not hollow. Today was the first time they didn’t crumble by a gentle touch. However I did use powder egg white for the first time and I used 4 g I may go down to 3g. next batch. For those wondering I’m using pies and tacos recipe.
100g egg white
100g caster sugar with egg white
105 fine almond flour
105 powder sugar
Rested on this SC hot humid day for about 45 min until nothing was on my finger.
I am open to all and any suggestions. Let me know if I should adjust bake time, ratios ect. I am on a mission for my daughter’s wedding favors.
by MommaBear-RN
5 Comments
Your meringue doesn’t look stiff enough imo
Everything is fine, you aren’t getting enough heat from the bottom.
I think you’re over macaronaging (your batter looks thin). When you pipe them out they really shouldn’t completely spread quickly on their own. I tap under the tray with the palm of my hand and they smooth out and I pop any air bubbles. When you said they almost always crumble that’s another sign you’re over mixing causing the baked shells to be too thin and crumble.
I usually bake mine at 300F for 22-25 mins and never let them rest and form a skin. I pop them in as soon as I’m done piping them. Also, I would only put one pan in the oven at a time to help with even baking. If the macarons stick to the mat or parchment paper that means it needs more time in the oven. Hope this helps!
I have heard suggested but haven’t yet tried putting a pizza stone (or other stone dish) in the oven to help maintain temperature stability. I know you said double oven so I’m not sure if both your ovens have room for a stone on a different shelf, but might be worth trying! I think you’ll need to preheat a while before you’re ready so the stone gets to temp. I know my double oven cooks very differently depending on if I use the top or bottom oven. Have you accounted for this variability?