Yay! Thank you so much for trying this experiment! It was so detail and easy to follow along! It really helped to see the comparison of both batches with different techniques! I will definitely give it a try once my silicone mats come in!
Maybe try switching to the paddle attachment to mix the batter to avoid over mixing? You are brave to try the full sugar bean method! I've mixed a little then finished it with the spatula because I was too nervous.
You changed 3 variables in the leftover experiment: The resting time, the baking temp, and the baking time. Since macaronaging with a spatula bites, I'd rather see what happens if you use the mixer but change to the flat beater and/or don't overbeat it. I think I'll try that next batch.
When I finish mixing the macaron batter it looks as it should and it flows in a figure 8 continuously twice, but after baking I have fragile almost translucent tops of the macarons. What could be the reason?
batter is too loose :) It should be a little thicker that i could form just one figure 8 or a little less. It should look like lava!! U could look up how lava looks on yt
Thank you for the nice comment. Honestly, I’m not very experienced in using the mixer for the macaronage stage. I think just like the traditional method it would take practice and learning where to stop. I’m pretty sure I overmixed the batter. I definitely want to experiment with the hand mixer as well. Thank you for the suggestion! 😀
It’s hard to say without seeing your process, but resting time could be a factor. If you live in a very humid environment it will take longer to rest your shells. You should be able to feel the skin or matte finish before you start baking. Resting time could take as little as 15 minutes in a dry environment up to an hour in a more humid environment. Also, what method of meringue are you using? French, Swiss or Italian?
You will have to experiment with this. It could take 30 minutes up to an hour for shells that are 1.5 to 2 inches in diameter. Look for the matte finish and you should be able to run your finger over top of the shell and it not feel sticky.
Are you going to try this experiment? I'd love to know your results! 😀
Yay! Thank you so much for trying this experiment! It was so detail and easy to follow along! It really helped to see the comparison of both batches with different techniques! I will definitely give it a try once my silicone mats come in!
You are so welcome! Can’t wait for you to try! 😁
Would like to see another video on Macaronage in Mixer
Awesome video
This was so helpful
Maybe try switching to the paddle attachment to mix the batter to avoid over mixing? You are brave to try the full sugar bean method! I've mixed a little then finished it with the spatula because I was too nervous.
You changed 3 variables in the leftover experiment: The resting time, the baking temp, and the baking time.
Since macaronaging with a spatula bites, I'd rather see what happens if you use the mixer but change to the flat beater and/or don't overbeat it. I think I'll try that next batch.
Hi may I know during macaronage , what if we go beyond the figure of 8 test and over mixed, does the batter goes wetter or thicker? Tks
I feel like the pink ones are overmixed though and the green one is undermixed.
When I finish mixing the macaron batter it looks as it should and it flows in a figure 8 continuously twice, but after baking I have fragile almost translucent tops of the macarons.
What could be the reason?
batter is too loose :) It should be a little thicker that i could form just one figure 8 or a little less. It should look like lava!! U could look up how lava looks on yt
Why did it work for sugar been and not for you?
Probobly you should use handmixer
Beautifull video 💗👍♥️keep going
Thank you for the nice comment. Honestly, I’m not very experienced in using the mixer for the macaronage stage. I think just like the traditional method it would take practice and learning where to stop. I’m pretty sure I overmixed the batter. I definitely want to experiment with the hand mixer as well. Thank you for the suggestion! 😀
I make macarons and always have a really thin skin
Idk where is the prblm ?
It’s hard to say without seeing your process, but resting time could be a factor. If you live in a very humid environment it will take longer to rest your shells. You should be able to feel the skin or matte finish before you start baking. Resting time could take as little as 15 minutes in a dry environment up to an hour in a more humid environment. Also, what method of meringue are you using? French, Swiss or Italian?
How long macarons need to rest? If you live in a humid area
You will have to experiment with this. It could take 30 minutes up to an hour for shells that are 1.5 to 2 inches in diameter. Look for the matte finish and you should be able to run your finger over top of the shell and it not feel sticky.
Let a fan blow over the macaron shells if you live in a humid area and they will dry much faster