What if I... under mix my macaron batter? | EXPLORING MACARON FAILS
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- เผยแพร่เมื่อ 22 มิ.ย. 2022
- I talked a bit about over mixing in my last macawrong / macaron fail exploration videos with the swirl macarons and over mixed macarons, but today I want to go into more detail on under mixing!
If you are going to swing towards one end of the spectrum of over or under mixing, it is DEFINITELY better to under mix!
Under mixed macarons generally still have full insides, strong tops of the shells, decently formed (if small) feet, and sturdy bottoms.
HOWEVER. The more you under mix or under macaronage, the harder it will be to achieve a nice smooth surface! If you are looking to sell or give away your macarons, or if you want to photograph or take videos of them for social media--this is definitely not the look you are going for! If you want to paint on your macaron shells or add things like royal icing or chocolate decoration after baking, the rough surface is often much more challenging to work on.
There are definitely times when it is great to under mix or under macaronage, for example when you are making character macarons or things like shell macarons and you want to have some definition. And if you are new to macarons and you are worried about how long to mix everything together, it is certainly better to stop too soon than it is to keep going and accidentally over mix!
Just make sure that if you are piping regular circle macarons with under mixed or under macaronaged batter that you pipe with caution and use circular motions with your arm as you pipe to help create the smoothest top of the shell that you can!
These under mixed macarons also tend to be a bit thicker / more dense, so they may take longer to mature and sometimes even longer to bake -- so keep an eye on them both in the oven and in the refrigerator!
Have you seen my explanation of over mixed macaron batter? Check it out here! • What if I... over mix ...
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
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.
-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.
-- For a swirl macaron, just after the dry ingredients are added, divide the batter between separate bowls, add food coloring, and finish the macaronage process on each of the bowls of batter one at a time. Be careful and try your best to get every bowl / color to the same consistency! If you are worried, it is better to under mix than over mix!
-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 (my convection oven likes one tray -placed in the middle of the oven- at 300F for 16 minutes--18 minutes). Cool and match before filling.
I like AmeriColor gel food coloring and The Sugar Art powdered food coloring for making macarons!
www.americolorcorp.com/produc...
www.thesugarart.com/
**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**
I post all of my baking tutorials + recipes for FREE here on TH-cam-and while I LOVE experimenting and sharing all this content with you, if you love it too and it is within your budget, please consider sending me a Super Thanks! This will help me be able to produce and share even more content with you in the future! :)
Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone X and Sony a7iii
Edited in iMovie
Music from artlist.io
Find me on Instagram! @maddiebrehm - / maddiebrehm
As always Im here to support your channel and of course feed my macaron addiction!! This way saves me the snacking too !! Lbs... Atleast temporarily, until I make my next batch!! 🤣 Thanks for sharing Maddie!
Question for ya.. Are you doing these experiments in MN & pretty recently? Jw b/c of how climate can effect things.
De ce nu se poate traduce macar scrisul? Asi vrea sa stiu daca au stat la uscat si temperatura de coacere!
What speed do you whip on?
I start on a pretty low speed and increase to about medium :)
Your voice is so beautiful 💗
Subtitrări în limba română va rog! Multumesc!
im ngl your commentary/tone sounds like this other youtube channel called neetcode, except hes a dude; you have great content btw.
Haha I have no idea who that is, but thanks for watching! 🤭😬