I’ve been folding for over 15 mins and my batter has looked the same. It’s not macaronage-ing well. Is there anything wrong?
by Boring-Safe-2281
10 Comments
Kaidalexis
Not gonna lie this batch is probably lost. What recipe and technique did you use? Bake anyway but you’ll likely have wrinkly cracked shells.
Toto05
time to call it
illyanarasputina
15 minutes is wild. You gotta start over.
MommaBear-RN
Sorry 🙁 it’s no good, start over. What’s your method ? Swiss, French, Italian ?
SuggestionLess
This is mixed way too much. It only takes a small amount of mixing to get to the correct consistency- you need to have a light hand.
mrvinhgogh
I find that oily almond flour can cause the batter to not get any thinner when doing the macaronage
MacroAlgalFagasaurus
Your ingredient ratio must be off. Recipes vary, but for French and Swiss methods, your powdered sugar and almond flour should be between 95 – 105% of the amount of egg whites. So if you had 100g of egg whites, you’d have 105g almond flour and 105g powdered sugar (or whichever ratio you’re using.)
Again, that’s just very general and many recipes vary. But macronage shouldn’t take more than five minutes.
RepublicCute7683
When I had this happen, it seemed to be due to my whites being too cold
djlinda
This has happened to me, fatty cocoa powder or over whipped meringue will never get loose.
SariRea
If you haven’t done this yet, I’d recommend going on TikTok and just watching a ton of videos of people making macarons. Having the visuals for the specific folding techniques and being able to know what you’re looking for in terms of proper consistency is so helpful.
10 Comments
Not gonna lie this batch is probably lost. What recipe and technique did you use? Bake anyway but you’ll likely have wrinkly cracked shells.
time to call it
15 minutes is wild. You gotta start over.
Sorry 🙁 it’s no good, start over. What’s your method ? Swiss, French, Italian ?
This is mixed way too much. It only takes a small amount of mixing to get to the correct consistency- you need to have a light hand.
I find that oily almond flour can cause the batter to not get any thinner when doing the macaronage
Your ingredient ratio must be off. Recipes vary, but for French and Swiss methods, your powdered sugar and almond flour should be between 95 – 105% of the amount of egg whites. So if you had 100g of egg whites, you’d have 105g almond flour and 105g powdered sugar (or whichever ratio you’re using.)
Again, that’s just very general and many recipes vary. But macronage shouldn’t take more than five minutes.
When I had this happen, it seemed to be due to my whites being too cold
This has happened to me, fatty cocoa powder or over whipped meringue will never get loose.
If you haven’t done this yet, I’d recommend going on TikTok and just watching a ton of videos of people making macarons. Having the visuals for the specific folding techniques and being able to know what you’re looking for in terms of proper consistency is so helpful.