I need help, i have a a macaron business and my macarons have been amazing for months now these past few weeks idk what the hell is happening no matter what i do my macarons are not wokring out i have tried whipping it alot whipping it less i have tried putting 5 grams of egg white powder and i tried without i have tried mixig alot and less, i have tried dring for 30 mins then for an hour and legit left it over nigjt but its not working out i have made over 10 batches and they are all looking like this! Pleaseee i need help i have a pop up in a few days. I do the french method the only thing i can think of is that i got new almond flour i’ll put a picture of the almond flour i got
by Low_Choice2682
4 Comments
If you’ve been doing everything the same way, check the humidity in your kitchen. If you’re currently in summer, that could be it.
Are you using red dye and/or cocoa powder? It looks like you’re using one of those things. Does this happen with any other color or without cocoa powder?
Pies and Tacos’ troubleshooting guide has this shown with oily almond flour as the likely cause.
https://www.piesandtacos.com/macaron-troubleshooting/
“Oily almond flour can also cause wrinkled shells because of the way the fat particles interact with the meringue and make the protein bonds that form the structure of the meringue weaker. If you process the almond flour in the food processor stop doing that. Look for a brand of almond flour that is dry, and finely ground.”
Your egg white the same kind of egg?