What if I... make swirl macarons with over and under mixed batter? | EXPLORING MACARON FAILS
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- เผยแพร่เมื่อ 28 พ.ค. 2022
- Swirl macarons can be challenging if you are just starting out with making macarons! Because they require the batter being divided, it usually means facing the dreaded macaronage or mixing process at least twice for the same batch.
As you can see from this macaron fail video, even when ALL the variables are in your favor, just by over or under mixing even one of the portions of your batter for the swirl can lead to complete disaster.
What I hope you can take away from this video (in addition to getting some moral support and advice if your macarons look like this!) is that it is better to mix or macaronage too little than it is to macaronage too much! If you are unsure if you have achieved the right texture or "ribbon stage" with your macaron batter, it is a better idea to stop mixing and just go for it rather than continuing to mix and test out your batter.
Sure, under mixed / under macaronaged batter can certainly lead to some less than ideal macarons (unless you are going for a specific texture, and that is a whole other ball game) but in general over mixed / over macaronaged batter can cause macarons that wrinkle on top, spread out like pancakes, seem perpetually moist or sticky inside, and have really large feet.
If one of your swirl colors is over mixed, even to an acceptable / workable degree, it could lead to oval shaped macarons--even if you piped them perfectly to begin with!
In my future macaron fail videos, I will be exploring macaron mixing in even further detail, so stay tuned :)
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**
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
These videos are so helpful thank you so much !!
I’m so happy to hear that! 🥰
This is so interesting and informative! Got me inspired to try making these once again 😁
Thank you so much! Good luck with your next attempt!
Its really informative maddie 🙏👍
So interesting. Thank’s
Thank you so much!
I have just completed my 1st two attempts and both of them are in the garbage. I texted in "what if.." and found your channel. I'm appreciative of your information, and also amazed that you have taken the materials and time, to show "what happens if ".. I hope that you do realize how much people like me, just a grandma wanting to make these as a gift for a grandchild who loves them, and have failed every time. Im going to make them again, step for step with your channel. Again.. thank you so much, your too kind! PS~ yes your mistakes samples were totally my macarons lol
Macarons can be so hard and confusing!! There are just too many things that can go wrong 😭 I’m so happy to hear you aren’t giving up though! Good luck with your next attempt!
@@MaddieBrehm I didn't give up and have made two different batches with success! The challenge was frustrating as well as exciting, I may just make Macaron a favorite cookie to make ;) Ohhhh and the egg yokes will make a nice buttercream filling! ;)
@@Ahbleza2007 I’m so happy to hear that! 🎉 😁
@@MaddieBrehm thank you :)
Do you also have a video exploring a oven that is to hot or to cold?
Hi! For your convection oven, do you set the temperature at 300F? Or the internal temperature at 300F (having to increase the temp on screen)
Yep good question-I set that temperature to 300F! That can vary a little bit depending on the oven, so it might not be exactly the same for everyone. However usually macarons like to be baked around 300F! It might take a little bit of trial and error, adjusting a few degrees higher or lower, to see what is perfect for your oven though :)
@@MaddieBrehm thank you! I noticed in one of your videos that I have the same oven as you, the LG with blue interior. I’m sure you have a new oven by now. Thank you for your time in answering; really helps!