How to Bake TWO TRAYS of Macarons at Once | Baking 2 Trays of Macaron Shells in my Home Kitchen
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- เผยแพร่เมื่อ 4 มี.ค. 2023
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Notes for baking two trays of macarons at the same time:
1) Keep your trays as near the center of your oven as you can, while still leaving a tiny bit of space between the trays.
2) In my oven I generally just leave both trays in without touching them, but I bake the lower tray for 30-60 seconds less than the top tray, because the bottom of my oven gets hotter than the top!
3) You can try opening your oven to let out potential steam, rotating your trays front to back, or rotating the trays top to bottom if you want to ensure an even bake on your macarons but have an oven that is tempermental / does not heat or have air flow that is the same in all parts.
Macaron Shell | French Method
Whites 100g
Sugar 90g
About 1/8 tsp of cream of tartar, mixed into the sugar if you want to add it
Almond Powder 130g (I like to use Blue Diamond: amzn.to/3xGbAXG )
Powdered Sugar 130g
-- Sift the powdered sugar and almond powder together. You can mix them in a food processor first to get an extra fine mixture, though it is not absolutely necessary.
-Slowly add the sugar (and cream of tartar, if using) to the egg whites and whip to stiff peaks. If you are adding in a colorant, gel or powder, I recommend adding it in after you have added the sugar and before you have reached a stiff peak-about at 70% of the way done. However you can absolutely add it in at the beginning, while you add the dry ingredients, or as you macaronage.
-Fold the dry ingredients into the meringue in several additions. Continue folding and scraping the batter against the sides of the bowl to finish the macaronage process. The standard macaron recipe calls for a “ribbon” stage, where it will look like the batter flows like a ribbon off your spatula when you lift it from the bowl.
-Transfer the batter to a piping bag fitted with a circle piping tip (803-806 are the usual sizes most bakers prefer for this). Pipe onto a prepared baking tray--I prefer to pipe my macarons onto a silpat. Tap the trays to release any air bubbles and smooth the tops of the shells.
-After piping the macarons, rest for 15-40 minutes depending on your location/humidity and bake.
-Personally I like to bake my macarons for 16-18 minutes at 300 F / 148 C. This might be different for you in your kitchen! See my notes above / watch the video for information on baking two trays at the same time.
-Cool and match before filling.
Final Notes:
If you don't use or understand grams, please use an online measurement conversion tool! Personally I think that recipes should be measured the way they are created, and I prefer the precise nature of using gram measurement
Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
Music from artlist.io
Find me on Instagram! @maddiebrehm - / maddiebrehm
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Thank you so much for this recipe, this recipe made me finally succeed baking macarons
I'm so happy it helped you! Thanks for giving it a try!
Fantastic! I'm definitely going to try this!
I hope it works well for you!!
Hi Maddie are you baking on the regular oven mode or convection? I have the same oven and have been trying to troubleshoot baking two or more trays at a time I’ve been getting a lot of lopsided macs
Bonjour , merci pour vos belles recettes et techniques.
Vous mettez vos macarons en cuisson quels températures et statistiques ou chaleur tournante ?
Merci 🙏
Thank you for sharing this video. It's good to see how 2 trays can be done successfully. I bake 2 trays as well but alternating halfway. I follow Bake toujors way but I'll definitely try yours which will save me more time. I have a question about thermometer placement and temperature reading. I have 2 thermometers. one on the top rack and one on the bottom. if I have my oven temp.set at 305, the top rack reads 290-295 and bottom at 300, sometimes shoots up a little then I open the door to release some heat. which thermometer temperature should I go by?
Is yours a convection oven?
@@tommydan55 it’s electric or conventional
@@rubyc.4311 Then you go by whatever works. I'll assume you switch racks and rotate the trays half way through. If you know how to tell when they're done, then there shouldn't be a problem. Do you have problems with the way you've been doing it?
Your work is amazing.
Thank you so much!
thanks for all your videos 🥰 is there one thing i can do when i 😅over beet my eggwhite ?- more then one stiff peak
french method of yours
sorry my english 🙈
Thanks for watching! I’m sorry I don’t really understand. If you are over mixing your egg whites and it is causing fragile shells, then I recommend whipping them less next time! However if you are getting a nice and stiff meringue and your macarons turn out great, it doesn’t matter what the meringue looks like when you pull your whisk out of your bowl.
thank you so mutch 😄🙏🏻 yes i have over whip my meringue….
I only have 3 racks in my countertop oven. The top is 1 inch away from top burner the bottom is an inch from the bottom heater. there is only 1 inch between racks. if I flip my tray for baking. can I still bake 2 trays at one time?
In such a small oven I would definitely only bake one tray at a time!
Hi Maddie thank you for your new experiment, i need to know about egg white powder and meringue powder is both are same can i use meringue powder for making macarons by mixing with egg whites? Please suggest me. Or only cream of tartar is enough?
If you're asking which is the one to use, it's egg white powder. I used to use it, ran out, don't use it now and nothing has changed. The meringue takes the same amount of time. I do use a tiny bit of cream of tarter but have no idea if it really helps with meringue creation.
They can both be used to strengthen meringue! People have different preferences, and in different locations sometimes one works better than another for reasons such as humidity level etc. I have tried egg white powder and do not like the effect on my macaron shells, so I only use cream of tartar, as I mention in my videos :)
why you use steel pan below silpat? to conduct heat well?? thank you!
I don’t know, it’s just the pan I like best! 😅
Do you use the convection/fan setting for bakes? TIA!🙏
In my home kitchen, yes! But sometimes in other kitchens I don’t have that option so I don’t :)
@@MaddieBrehm so this double tray is only possible with convection?
@@franktan3585 personally I think it is possible in all ovens! My primary experience is with a convection oven though, as that is what I have :)
@@MaddieBrehm thanks Maddie! Just nervous about wasting an entire batch especially knowing how finicky macs are 😭 appreciate all your help though 🙏
I tried baking two tray but the bottom tray all crack. Any idea why?
It sounds like there is too much humidity trapped in your oven! Did you try to open your oven and rotate your trays throughout the bake? If not I would definitely recommend using that method!
Pleas can you say me, why are my macarons hollow inside😢
I dont know why
There could be several reasons. I think the most common, though, is meringue that's not 'firm' enough. That was my problem once upon a time. This video shows how the meringue is supposed to look when done. Also wrong texture for the batter after macaronage.