I made macarons the first time this weekend and I wish I found your video then because you do such a great job explaining this! I under mixed mine because I was so scared of knocking the air out. I didn't know I was supposed to knock out some it 😂😂😂. They still turned out good just fluffy
Lol! Thank you so much for the comment! I was the same way when I started. It’s ok to put a little 💪 into it. If you’re like me, my family didn’t mind the mistakes. 😂
@@MacaronAcademy Hi it went better than expected for a first try, I used the Italian method, faults were the were a bit hollow and the feet rose but spread out a bit
Yes, trying find that fine line is difficult and takes practice for sure! My best suggestion is to document everything about the consistency of the batter and the result of a baked shell. Keep trying until you land on a shell you are happy with. Then keep practicing to get that same consistency each time. Macarons are a game of patience and perseverance. 😀
When I do the macaronage technique this way my batter is very very thick. I mix for a long time hoping that it will thin out into a ribbon consistency but it is still thicker than expected. I have better luck with my batter when I add the flour into the meringue.
Thank you for the comment. Since I’ve made this video, I have tested this both ways. Honestly, it comes down to what technique works best for you. I’m so glad you found a way that works. Just out of curiosity, have you ever tried to macaronage in the mixer?
@@MacaronAcademy Thank you so much for your reply! I have heard of macaronage in the mixer but I have not yet tried it. Honestly, I'm quite afraid to because I might end up over mixing the batter!
So I jave a same issue, as you macaronage , instead of getting thinner it get thicker! Why? Ans also do you know how it would work with aquafaba insted of eggs? Meaning, of using aquafaba, is it the same technique or do you stop macaronage little early?? Will be waiting for you answer..... thank you for the video!
Hi Mona! When the batter is getting thicker, it has been my experience that either my ingredient ratios were off, I didn't measure my egg whites correctly or I let them set too long and my meringue became too dry. I've also had an incident where I didn't shake my gel food coloring before using and it messed up my meringue causing my batter to get thicker like you are saying. I would just make sure you are measuring your ingredients correctly and use gel or powder food coloring. When using gel, make sure shake well before using in case it has separated. To answer your aquafaba question. I have experimented with it. I'm definitely not the expert with it at this time so I'm going to refer you to the Pies and Tacos TH-cam Channel. Camilla has wonderful vegan macaron recipes using aquafaba and her shells turn out beautiful. Here is her latest Vegan Raspberry Macaron tutorial: th-cam.com/video/NHyDhnYdmX8/w-d-xo.html Let me know if I can help you with any other question. :)
Hi! Most likely you will need to. Your batter could become very thick and won’t flow off the spatula. If you haven’t made the meringue yet, you can always add a little more egg whites and granulated sugar to be in a good ratio with your almond flour.
When I first tried Macarons my first two batches worked perfectly but now I can’t seem to get it right. My Macarons come out wrinkled or cracked and I don’t know why. I’ve been using the Italian meringue method.
Hi Robbie! I had the same problem. For me it ended up being my oven. Residential ovens fluctuate so it’s important to use a oven thermometer. My issue was my oven was not as hot as I thought it was. I started preheating the oven to 325 then turned down 300 when I started baking. That seemed to do the trick. Keep monitoring it though because that same oven has fluctuated again and now I’m back to preheating and baking at 300. I bake for 14 min. To test the theory, I would bake one tray at 300 then bake the second tray after preheating to 325 then turn down to 300. You may need to play with your baking times as well. Keep good notes on each experiment and let me know how it goes. I love troubleshooting! :)
Based on my experience, its also happened to me so many times! Just try to make your meringue more stiff! And do your macaronage gently and try to count your stroke, also rest your macarons further before you bake it. It might happened because you broke your meringue and also invest on oven thermometer. Its really helps!
I made macarons twice. And both were total failure 😄. I dont know how long i should fold the batter. I kept folding for more than 15 minutetes but still didnt get to the ribbon stage. Im so frustrated
I'm so frustrated! I've been mixing my batter for several minutes to no avail. I turned to the internet which provided me your video which showed me that I was not pressing the sides of the bowl to get the air out. I started doing that and have continued to mix it has been over 10 minutes and I still do not have ribbons. I carefully measured all my ingredients, I made sure my meringue was at the stiff peak stage and it did not break (which was an error I have made in the past). I'm so frustrated! It just still seems too thick and clumpy (ooh, I did make sure to sift all my ingredients as well). What is happening here? Did I over mix without realizing it
why is my batter too thick and is not doing the 8 test but i baked it but before it doesnt have the skin but i bajed and it turned out ok. the problem is that it has a lot of cracks, doesnt have feet but it doesnt spread so its like a macaron but wd cracks. what do u think i should do?
When you bake macarons without resting it results in cracks and no feet. High oven temperature also causes cracks. If you kept mixing the batter and it never thinned out then there could be a problem with either the ratio of the recipe, maybe incorrectly measured, or meringue was too dry. Either from being over whipped or if using the Swiss method, it might have been over heated. So if it gets thicker the more you mix then you are over mixing, essentially deflating all the air.
These things are so frustrating to make. I’ve made about 9 or 10 batches so far and only 2 batches came out super close (a little more chewy than crunchy) but, this helped me understand my oven a bit since I found it’s actually about 50° hotter than it should be. The macaronage stage is what kills me every time though. I’ve had batches where I fold in my ingredients only to have the batter go instantly tough and grainy.
I’m glad this helped you with your oven. Do you weigh your ingredients? Also what recipe are you using? You may need less dry ingredients if your batter is tough and grainy.
@@MacaronAcademy yup I weigh all my ingredients. There’s someone I’ve been following for awhile, Shinee, it’s her recipe. I bought a regular hand mixer and a couple air bake pans and change up my mixing. I’m wondering if I’m just used to heavy handing the batter.
Hello, I have tried 3 different batches of macarons. And each progressing time I have run into the same problem, but have also done things that are supposed to help the problem. As I keep macranaging and folding, my batter would get thicker and thicker and after 20 or so minutes, I was physically tired and my batter was essentially a ball. After my first time, I specifically measured out the sifted ingredients and the egg whites. After that fail, I measured everything again, and then I tried it without food coloring to meet the same fate. I need help please.
Hi, Are you mixing instead of folding? Maybe your egg whites are over mixed? I've never had that problem before so I can't really pin point your problem. I hope I helped a little bit or you find the help you are looking for. :) happy baking.
What meringue type are you doing? French, swiss, or italian? If you did swiss you might have accidentally cooked the egg white and sugar a little too much causing it to dry out more than normal. Also whipping past stiff peaks can cause it to be dry so when you fold it would thicken. If you overmix the macronage it would get thick because all the air is gone. So 20 minutes is too much time to fold.
please i made macarons 6 times and it faaaaild.. am almost sure the proplem is the oven..i have oven no fan can you tell me what should i do???open up or under??what is the perfect heat degree ???
What i scared the most! While doing macaronage process i broke my meringue or i press it too hard so the almond flour oil came out it makes my macaron has a wrinkled and sunken shell :(
Hi! Without seeing you actually mixing your batter it’s hard to say, but the ingredient ratio could be off, if using gel food color and it had expired or gone bad, or their are problems with your meringue
I've made macarons 3 times and each time it was waaay too thick. I followed the recipe and put the same amount of almond flour as the recipe called for but....yeah
![[Masterclass] How To Make Perfect Macarons At Home | Italian Method](/img/n.gif)
Way to go Amy!!!!
Thank you so much Angie! ❤️
Thank you.
I made macarons the first time this weekend and I wish I found your video then because you do such a great job explaining this! I under mixed mine because I was so scared of knocking the air out. I didn't know I was supposed to knock out some it 😂😂😂. They still turned out good just fluffy
Lol! Thank you so much for the comment! I was the same way when I started. It’s ok to put a little 💪 into it. If you’re like me, my family didn’t mind the mistakes. 😂
I am making mine tomorrow, can't wait, thank you so much for this
You are so welcome! Good luck! Let me know how it goes! What method are you going use? French, Italian or Swiss?
@@MacaronAcademy Hi it went better than expected for a first try, I used the Italian method, faults were the were a bit hollow and the feet rose but spread out a bit
@Melisa Chimborazo Great job!!! What temperature did you bake at? Often times the baking temp is the culprit for hollow and spread out feet.
Thank you for sharing such a great information 👍💯
You are so welcome! 😀
So the best macaronage batter condition should take a 10 sec ribbon?
What scares me the most about the macaronage stage is I don’t know if I overmixed or undermixed it or the batter is too thinned out.
Yes, trying find that fine line is difficult and takes practice for sure! My best suggestion is to document everything about the consistency of the batter and the result of a baked shell. Keep trying until you land on a shell you are happy with. Then keep practicing to get that same consistency each time. Macarons are a game of patience and perseverance. 😀
Pro tip : watch series at kaldroStream. Been using it for watching all kinds of movies these days.
@Jack Lian yup, I've been watching on Kaldrostream for since december myself :D
Just understood i did everything wrong before! Should get more ingredients to try again!
Definitely keep trying! It took me many tries before I was successful. You can do it! 😀
When I do the macaronage technique this way my batter is very very thick. I mix for a long time hoping that it will thin out into a ribbon consistency but it is still thicker than expected. I have better luck with my batter when I add the flour into the meringue.
Thank you for the comment. Since I’ve made this video, I have tested this both ways. Honestly, it comes down to what technique works best for you. I’m so glad you found a way that works. Just out of curiosity, have you ever tried to macaronage in the mixer?
@@MacaronAcademy Thank you so much for your reply! I have heard of macaronage in the mixer but I have not yet tried it. Honestly, I'm quite afraid to because I might end up over mixing the batter!
@@L0rkisha I've been contemplating a video just on that topic. Would that be something your interested in watching so you don't waste ingredients?
@@MacaronAcademy Yes, if it is not too much to ask for! I would appreciate it! It will be very helpful!
@@L0rkisha ABSOLUTELY! I definitely want to help any way I can. :)
So I jave a same issue, as you macaronage , instead of getting thinner it get thicker! Why? Ans also do you know how it would work with aquafaba insted of eggs? Meaning, of using aquafaba, is it the same technique or do you stop macaronage little early?? Will be waiting for you answer..... thank you for the video!
Hi Mona! When the batter is getting thicker, it has been my experience that either my ingredient ratios were off, I didn't measure my egg whites correctly or I let them set too long and my meringue became too dry. I've also had an incident where I didn't shake my gel food coloring before using and it messed up my meringue causing my batter to get thicker like you are saying. I would just make sure you are measuring your ingredients correctly and use gel or powder food coloring. When using gel, make sure shake well before using in case it has separated.
To answer your aquafaba question. I have experimented with it. I'm definitely not the expert with it at this time so I'm going to refer you to the Pies and Tacos TH-cam Channel. Camilla has wonderful vegan macaron recipes using aquafaba and her shells turn out beautiful. Here is her latest Vegan Raspberry Macaron tutorial: th-cam.com/video/NHyDhnYdmX8/w-d-xo.html
Let me know if I can help you with any other question. :)
@@MacaronAcademy thank you for your reply!
You’re welcome 😊!
Hi, I put too much of flour (almond), should I make another batch of morang
Hi! Most likely you will need to. Your batter could become very thick and won’t flow off the spatula.
If you haven’t made the meringue yet, you can always add a little more egg whites and granulated sugar to be in a good ratio with your almond flour.
When I first tried Macarons my first two batches worked perfectly but now I can’t seem to get it right. My Macarons come out wrinkled or cracked and I don’t know why. I’ve been using the Italian meringue method.
Hi Robbie! I had the same problem. For me it ended up being my oven. Residential ovens fluctuate so it’s important to use a oven thermometer. My issue was my oven was not as hot as I thought it was. I started preheating the oven to 325 then turned down 300 when I started baking. That seemed to do the trick. Keep monitoring it though because that same oven has fluctuated again and now I’m back to preheating and baking at 300. I bake for 14 min.
To test the theory, I would bake one tray at 300 then bake the second tray after preheating to 325 then turn down to 300. You may need to play with your baking times as well. Keep good notes on each experiment and let me know how it goes. I love troubleshooting! :)
Based on my experience, its also happened to me so many times! Just try to make your meringue more stiff! And do your macaronage gently and try to count your stroke, also rest your macarons further before you bake it. It might happened because you broke your meringue and also invest on oven thermometer. Its really helps!
I made macarons twice. And both were total failure 😄. I dont know how long i should fold the batter. I kept folding for more than 15 minutetes but still didnt get to the ribbon stage. Im so frustrated
I'm so frustrated! I've been mixing my batter for several minutes to no avail. I turned to the internet which provided me your video which showed me that I was not pressing the sides of the bowl to get the air out. I started doing that and have continued to mix it has been over 10 minutes and I still do not have ribbons.
I carefully measured all my ingredients, I made sure my meringue was at the stiff peak stage and it did not break (which was an error I have made in the past). I'm so frustrated! It just still seems too thick and clumpy (ooh, I did make sure to sift all my ingredients as well).
What is happening here? Did I over mix without realizing it
why is my batter too thick and is not doing the 8 test but i baked it but before it doesnt have the skin but i bajed and it turned out ok. the problem is that it has a lot of cracks, doesnt have feet but it doesnt spread so its like a macaron but wd cracks. what do u think i should do?
When you bake macarons without resting it results in cracks and no feet. High oven temperature also causes cracks. If you kept mixing the batter and it never thinned out then there could be a problem with either the ratio of the recipe, maybe incorrectly measured, or meringue was too dry. Either from being over whipped or if using the Swiss method, it might have been over heated. So if it gets thicker the more you mix then you are over mixing, essentially deflating all the air.
what to do if macaronage is runny?
These things are so frustrating to make. I’ve made about 9 or 10 batches so far and only 2 batches came out super close (a little more chewy than crunchy) but, this helped me understand my oven a bit since I found it’s actually about 50° hotter than it should be.
The macaronage stage is what kills me every time though. I’ve had batches where I fold in my ingredients only to have the batter go instantly tough and grainy.
I’m glad this helped you with your oven. Do you weigh your ingredients? Also what recipe are you using? You may need less dry ingredients if your batter is tough and grainy.
@@MacaronAcademy yup I weigh all my ingredients. There’s someone I’ve been following for awhile, Shinee, it’s her recipe. I bought a regular hand mixer and a couple air bake pans and change up my mixing. I’m wondering if I’m just used to heavy handing the batter.
How to fix if the batter is too runny ?
To knowwhen to stop mixing
Made three unsuccessful times 😂😂😂 gonna try it more till I get it
I sometimes fall back to these videos. It seems like every 7 dozen I make the next dozen that comes out is always under.
Hello, I have tried 3 different batches of macarons. And each progressing time I have run into the same problem, but have also done things that are supposed to help the problem. As I keep macranaging and folding, my batter would get thicker and thicker and after 20 or so minutes, I was physically tired and my batter was essentially a ball. After my first time, I specifically measured out the sifted ingredients and the egg whites. After that fail, I measured everything again, and then I tried it without food coloring to meet the same fate. I need help please.
Hi, Are you mixing instead of folding?
Maybe your egg whites are over mixed?
I've never had that problem before so I can't really pin point your problem. I hope I helped a little bit or you find the help you are looking for. :) happy baking.
What meringue type are you doing? French, swiss, or italian? If you did swiss you might have accidentally cooked the egg white and sugar a little too much causing it to dry out more than normal. Also whipping past stiff peaks can cause it to be dry so when you fold it would thicken. If you overmix the macronage it would get thick because all the air is gone. So 20 minutes is too much time to fold.
please i made macarons 6 times and it faaaaild.. am almost sure the proplem is the oven..i have oven no fan can you tell me what should i do???open up or under??what is the perfect heat degree ???
What i scared the most! While doing macaronage process i broke my meringue or i press it too hard so the almond flour oil came out it makes my macaron has a wrinkled and sunken shell :(
Yes! I also have had this fear. Just use a good steady stroke and you should be fine. The key is getting your meringue to stiff peaks. 😀
@@MacaronAcademy currently i got the right consitency. Really statisfying and happy seeing my macaron's result!
@@betariazani9210 Wonderful!!! I'm so happy for you!
Why is my macaroon batter too thick
Hi! Without seeing you actually mixing your batter it’s hard to say, but the ingredient ratio could be off, if using gel food color and it had expired or gone bad, or their are problems with your meringue
I've made macarons 3 times and each time it was waaay too thick. I followed the recipe and put the same amount of almond flour as the recipe called for but....yeah