Hello babes! I’m a professional pastry chef, let me help you out. What went wrong is a lot, because the recipe you followed is absolute trash. Definitely not your fault. And yes, you can use a handmixer, not a problem at all! I’m going to give you a good recipe, but it’s harder to make then the one you followed. Here we go: Mix 150 grams of sifted powdered sugar and 150 grams of fine almond flour. This is also the stage where you add your coloring. IT HAS to be powdered pigment, otherwise it will not come out right. Add to your liking, but don’t add a ridiculous amount of it, as it will also alter your final product. Then mix in (with a spatula) 55 grams of egg white. I use pasteurised eggwhites, but it doesn’t have to be. Now you will see your mixture color: it should be way darker then you want it to be, because you add merengue to it later. This mixture should look like a stiff dough, as thick as fondant. Step one complete! In a pot, mix (carefully) 50 grams of water and 150 grams of white sugar. Bring this to a boil and cook until the sugar is around 110 degrees Celcius. This is the time to start whipping your second amount of eggwhite. Take a metal/steel or glass bowl (definitely not plastic, your eggwhites won’t turn out right). Make sure your bowl is super super clean, greasefree and dry. Put 55 grams of eggwhites and a little pinch of salt and start whipping until it’s stiff and foamy. You’re sugar/water mixture needs to boil until it’s exactly 118 degrees Celcius. Carefully drip your hot sugar into your eggwhites while you keep mixing on medium speed. The eggwhite should turn glossy and thick. Don’t pour the sugar directly into the whisks of the mixer, because you will make cotton candy. In that case you should start over with your merengue. After adding in all the sugar syrup keep whisking the merengue until it’s not hot anymore, around 40 degrees Celcius. Now it’s ready to use! Step 2 complete! This was a difficult one. Now you combine everything. Add about 1/3 of your merengue to your almond/sugar mixture. Mix with your spatula until it’s almost fully incorporated (arm workout!). Then add the rest of the merengue and mix everything together. Keep mixing until your mixture is sightly glossy, and use your figure 8 technique, because it works great! Now pipe your macarons. Your size was good, I can see that you still did a good job. Tap your baking sheet on your counter a couple times, but be careful! You don’t want to flatten them. Any tips of batter sticking out you can flatten by dipping your finger in a bit of water and pushing the tips down. Leave the macarons alone for around 30-ish minutes, they should feel dry to the touch. Don’t leave them for too long though. Bake at 150 degrees celcius, your size should take around 18 minutes. If it doesn’t work at first, try again!!!! Macarons are hard to make.. I hope I helped you at least a little bit! Kisses!
I have a question, when you leave the macarons to dry, the amount of time that you leave them depends on the climate of your country? For example, in my country the tempeture on a daily basis is around 30°C, more or less, and with high humidity, would that affect the macarons?
Tons of conflicting advice… I have a macaron business. The only thing I’d say you did wrong is under whipped the meringue and added too much food coloring, and maybe over mixed the batter. The consistency was a little runny which makes the tops crumbly. You want that meringue THICK. Like clumping in the beaters thick, feels heavy when you stir thick). Macarons really aren’t as hard as ppl make them out to be… The recipe I follow is this: 125 g powdered sugar 130g almond flour 108g egg whites 108g sugar You can use any recipe that has worked for other ppl though. Make sure 1) your egg whites have ZERO yolk 2) all of your bowls are free of any oil/water before you start (I clean mine with a tiny bit of vinegar on a paper towel) 3) that meringue is STIFF (you can use gel food coloring. I usually add mine once the dry and wets are just slightly combined but u can put it in soft peak meringue as well) 4) sift drys twice and make sure you whisk it a little (I don’t put it in food processor because sometimes it gets wet for some reason but you can if that works for you) 5) your batter flows like thick lava (less of a chance of crumbling tops) Hope this helps!
Same 3 things i thought as well. Seems people are afraid of overwhipping their meringue. Probably switch to a gel food coloring rather than liquid. And overmixing is just really easy to do.
So theres a quite controversial topic when comes to these,,, that is the great debate of when cant use fresh egg whites, dont have them, whatever.... say I have powdered egg whites (not meringue powder only egg white protein) some say you can and some say you cannot use just that as a substitute, others say has to be subd for meringue powder only not plain whites powder. Since youre a professional, may as well ask the pro here. And to give a little more detail, I have only egg white powder, so if cant just use plain that as a substitute, and need to make a DIY meringue powder base myself, what're the measurements and conversions??? Sorry if this doesn't make any sense. Im so new at this whole deal and get so overwhelmed I legit haev a panic attack trying to decypher what the fuck to do for what and how much and it just becomes like that meme of the dude in front of the chalk board and the different mathematical equations are all around him... and give up. and I am determined one way or another to not keep fucking this up and fighute it out and get my shit together, so if you could be an angel and help that be a little easier and less gibberish and more common folk terms youd be my hero lol
I think the liquid food coloring waters down your batter and you end up with runny batter that doesn’t set firmly in place and rise as much. Gel food coloring or less liquid is what I would recommend
First, your liquid food dye really watered down your meringue. Do not use that. Instead, try using a more gel like food dye. Americolor food dye Works best. Also, your oven may be at a too high temperature. Try cooking it cooler. Your batter also appeared to be over mixed. Try to not mix so much. Finally, did you let your macrons rest and form a skin?? This is really important and may have resulted in that. Good luck in the future! 💜
@@user-pc6si9ui3r I just mixed the egg white with my terrible hand mixer for about 35 minutes then mixed the other flour things and put it on baking sheet. You probably shouldn’t mix it that long if your mixer is good
I know I’m late but let me try to help you out. I personally thing the Tasty 101’s recipe is THE BEST out there. I think you did everything right but these 3: 1. The liquid food colouring probably thinned out your batter. Gel food colouring works best! 2. Let your batter set in the tray for 30 minutes to an hour before in the oven. This helps the rise! 3. Tap the tray 8-10 times before the oven. This ensures that your macaron’s feet (peids) grow upward instead of outward. Hope this helps! Happy baking!!!
@@margauxlanquetot8433 she didn’t have soft Peaks, it’s deflated. She either didn’t whip it enough, or her ingredient measurements were off. You can tell that based on how her Merengue FELL at the end.
Did you let the macaroons sit out for 30-60 min before putting them in the oven?? Also they were a bit big. Once you can make a figure 8 with the batter stop mixing.
You need to pop all air bubbles and before baking set aside for 40 minutes till the top is dry and no batter comes on ur hands also only bake for 15 minutes
1. Like everyone here said, try using gel based colour so that it doesn't get too runny. 2. Make sure your meringue has stiff peaks. U can put the bowl over your head to check. If it doesn't fall on your head and sticks well to the bowl that means it's good. 3. Don't overmix. 4. Make sure to keep the macaroons on rest for a while in the tray before putting em in the oven. That helps them form a layer before getting in the oven. 5. Make sure your oven isn't too heated up.
I agree with this. I used to have a similar issue, because I didn't take my meringue even close to far enough. I stopped at the first sign of stiff peaks which is incorrect for macarons, and gives you no leeway to get the right consistency after macaronage
The problem is the liquid food colouring they say to use gel colouring as it doesn't water down the egg whites and I think you hadn't whisked the egg whites enough as it looked as if there weren't stiff peaks which is what you need in order for perfect macarons. hope this helps
you should follow preppy kitchens recipe for it, it ended up rly well for me and I made it on the first try. also after ur done baking it, I suggest putting it in the fridge for like 30 mins so it can be more stable and easy to remove from the baking sheet, they r pretty fragile so u dont wanna break them.
I believe this happened because of over mixing the batter when folding in the dry ingredients. Next time make sure the batter falls off the spatula in a figure ate and takes around 10 seconds to incorporate into the rest of the batter. This truly is a great start and you did so much better than me! Keep practicing!
What I heard is that when you go to mix it or blend it just to make it. When you were mixing it and it was coming off very quickly and smoothly, it's supposed to take a long time to blend in with the other mixture and it should come off very slowly and smoothly
The instructions I use to make them are online. The most recent time I made them, they came out perfect. No cracks on the top, and perfect feet. It took me 3 tries, and 28 hours for each try, but I finally succeeded on making them!
there are a few important factors to making macarons, it could be you didnt rest it long enough, you can check by running your finger along the top of the unbaked macaron, if it sticks, let it rest more, if your finger glides smoothly, it is ready to bake, it could be you added too much food colouring, sometimes the food coloring adds too much moisture to the macarons, so maybe cut back on that, it could be the oven temp was too high, it could be the macarons were too close to the heat source, they are alot of reasons, if you want more info you can look it up online and see if you can improve your macarons, all the best.
You can try a Swiss macaron! From personal experience, French macarons tend to be a lil more unstable, because of the meringue (I remember seeing a video explaining why, but I forgot exactly what 😅 I’m just talking from my own baking rn). I saw someone post an Italian macaron recipe, but I think Swiss would be easier. The meringue is similar, but you don’t need to deal with boiling sugar. Italian and Swiss taste basically the same, and both are food safe (I think). Also, with piping, try holding the bag vertically over the tray, a lil over a cm above, and let the batter spread itself. I think Zumbo has a video on macarons with that sort of piping. Your batter was also a lil over mixed. Hope this helps!
Ingredients: 1 cup (100g) almond flour 1 3/4 cups (210g) confectioners' sugar 3 large egg whites, room temperature 1/4 cup (50g) granulated sugar 1/2 teaspoon vanilla extract Food coloring (optional) Instructions: Prepare Baking Sheets: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper. Sift Dry Ingredients: In a bowl, sift together the almond flour and confectioners' sugar. Discard any larger almond pieces. Whip Egg Whites: In a separate bowl, beat the egg whites until foamy. Gradually add granulated sugar while continuing to beat. Whip until stiff, glossy peaks form. Combine Mixtures: Gently fold the sifted dry ingredients into the whipped egg whites using a spatula. Be careful not to deflate the egg whites. Add vanilla extract and food coloring (if desired) and continue folding until the batter is smooth and flows like lava. Pipe Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, leaving space between each. Resting Time: Allow the piped macarons to rest at room temperature for about 15-30 minutes. This forms a skin on the surface. Bake: Bake in the preheated oven for 15-18 minutes, or until the macarons have formed "feet" and are set. Let them cool completely on the baking sheets. Fill and Enjoy: Once cooled, pair up the macarons based on size. Sandwich them with your favorite filling, such as ganache, buttercream, or jam. Storage: Store your macarons in an airtight container in the refrigerator. They often taste better after a day or two as the flavors meld.
Здравствуйте,многое зависит и от коврика на котором выпекаете,на обычном пергаменте для выпечки вероятнось,что ничего не получится очень велика! Я советую либо спечиальный коврик для макаронс,с неболишими сетчатыми отверстиями,или перфарированные коврики,улачи❤
1. Too much gel food coloring 2. Egg white qty vs the sugar 3.Need to be stiff more when mixing the batter. Although you can make 8 figure but it show still have bubble.
I made macarons with my dad when I was 10 and it tured out perfect we made it 3 times now 4 years later I'm gonna make it suger free. You likely over mixed or didn't let it sit it looks like it melted
Something i noticed was that your piping tip was on the outside of the bag. If it was on the inside it would have controlled the shape and they woulda been more dense :)
Mixing the ingredients has no problem but the problem is temperature didn't reach 50 degrees do always lower ur heat and cook the meringue until the sugar has completely melted.if the sugar remains in ur meringue u will definitely produce such type of macaroons using swiss method
I Am A Pastry Chef And The Only Thing Wrong Here Is The '' Food Coloring '' Otherwise Everything Is 👌 Don't Forget To Cook It At 125°c For 25 Mins With 5% Ventilation In A Pre Heated Oven
I noticed that my macarons look like that if I use too much of the food coloring, particularly the liquid-based food coloring. In the future I’m going to switch to the powdered food coloring. Also, what might help you out is looking up the method and making sure that you’re using the right one. The professional pastry chef recommended the Italian method and you can certainly do that, you’ll get stable meringues more consistently. But I use the Swiss method because it’s easier and I still get stable meringues. The French method which is when you just add the sugar with the egg whites and don’t do anything else with it it’s pretty inconsistent.
Did you let them rest after piping then on to the baking sheet? It looks slightly watery as well but also, letting then rest will help then bake up rather than flattening out.
Ok I have multiple questions to whoever's reading this ok first 2nd Batch macrons were really soft and stuck to the silicon mat(20 mins) at 150°C {I used an electric beater for mixing the dry ingredients into the meringue, my laziness got the best of me, Batter was too runny and looked like a really soft brownie cookie 3rd Batch Macrons were really crunchy and hard but still managed to get stuck to the mat plus for all my batches they got stuck to the mat. Did it take off the macrons to soon? 3rd Batch Macrons had no feet but were crunchy like I said (too less resting time? I was impatient but I let it dry for 30 mins) 150°C - Too cold perhaps? 170°C - Cracked but hard 180°C - Not cracked but crackly like crackly top on brownies despite the increase and decrease in temperature the macrons still stuck to the mat like it was soft and just pulled apart I kept for 25 mins at 150°C - crunchy and sticks to mat 20 mins at 150°C - soft and still sticks to mat
This might be a little annoying, but the quality of your almond flour matters as well! Too much oil content within the almond flour can cause clumping of the icing sugar + almond mixture, and the release of that oil into the batter once you finished maraconaging -> separation of the top layer of the shell once baked. Another tip is to be careful to not over-blend your almond flour in the blender/food processor, as that can release the a lot of the oils as well.
You over-stirred the batter when it’s mixed it kinda reminds me of melted chocolate, it should fold more and not incorporate into the batter very quickly. If you under mix it it will fall off your spoon in a clump and take a lot longer to incorporate. I think a little less mixing and your next batch will be amazing! I hope this helped! I can’t wait to see the results
Beat egg whites longer, until they turn Matte Make a stencil by tracing a circle on a piece of parchment paper and place it below another piece of parchment paper so you have a guide for the size Let the raw macarons sit on the pan after piping them uncovered to form a slight skin and dry out a bit before baking After baking and assembling put in an airtight container and let them sit in the fridge for 24 hours Claire Saffitz just released a really good recipe with the NYT Cooking channel it’s a video look it up very detailed But also ugly macarons are still good macarons and these looked delish 🥰
I didn't see the resting phase or releasing the air bubbles. These are tough cookies, pun intended!😂 The secret is to keep trying! Eventually you will get better. I didn't get my first batch right until my 3rd try
Because the shape is a little bit too thin and that would make the inside a little bit not full. So recommend try to mix it a little bit more until it is slow and and smooth that way when you bake it. It's nice and fluffy on the inside and smooth on the out 💯👍
When you put it in the oven it’s 300 degrees and make sure it doesn’t be too hot or too cold for 17 minutes if you take it with your hands and it stick You have to put it in the oven for one or two minutes. ❤❤ * you did everything right but you didn’t put small shape in the oven and all of them the same size (thank you for reading my comment please like)❤❤
Simple problem. You have to let your macarons sit on the counter till a film develops on the top, or the cookie will spread out and turn too crispy while cooking. Try again!
Sometimes when we over process the almond flour it can cream oil and in turn messes up the batter… as any sign of fat can cause the meringue to mess up 😢
It seems you blended the almond and icing sugar mix, use a good processor bc blenders can turn it into almond butter, watery food coloring, over mixed(??) or too watery
Definitely over macronaged. Whip the meringue stiffer will also help. If your macarons come out that flat after piping it means you beat out too much air.
AMAZING IDEA/ TIP REGARDING FOOD COLORING ORDEAL: rather than use any liquid OR gel even AT ALL, like someone mentioned, powder coloring is the way to go. HOWEVER, dont use plain not flavored just pure powered up pigment thats essentially really vibrant edible chalk for lack of better phrasing. I have an even better suggestion depending what flavor profile it is youre trying to go for. Straight away seeing the color I think immediatley of one and one thing, blueberries. And IDK if you have been introduced to freezedried fruits, specifically in this instance, blueberries, they have the same pigment as powder artificial pigment you can use, however taste like the best blueberry candy since all liquid is removed and the sugar is concentrated down in the process and the pigment renders almost identically to your attempted color in this batch you tried making. Not only does the pigment really come out due to the concentration of it in the process of being freeze dried, but its all natural, and when you put it in a blender, food processor or what you have of the adjacent to have the ability to pulverize the living shit out of these little crunchy bits of HEAVEN, and then like twice as much as you think is good just to be extra sure, I also don't recommend as the safety isn't the best, but depending what kind of blender if you say have a ninja bullet or like me, we have the ninja foodi iq blender system that does like smoothie bowls in the special cup and stuff, but if you have even a blend-jet portable type blender would be safer to do what i did, but after i got EVERY bit and piece outside the obvious small seeds that it produces, when its down to just that or just has a few last bits until being that fully powerized (idk if thats a real word but it is today), I for my extra bit to be extra sure, picked my whole ninja big ass blender up w the big jug on it and while it was blending gave it a GOOD FEW SECONDS OF SHAKING THE EVER LOVING SHIT OUT OF IT- just to be extra sure it was all in a powerized state and no chunks were left that shouldn't be. Then the benefit of being making macarons to begin with when doing this as i mentioned the seeds, its that way no matter what freeze dried berry or most fruits you'll have some byproduct that doesn't get pulverized fully but thankfully having to sift the almond flour and sugar together a billion and one times (just being dramatic of course), ESPECIALLY IF YOU GRIND YOUR OWN ALMOND FLOUR DOWN YOURSELF DO THIS ONCE THAT IS FINISHED. Then you have ability to not have the base content be altered in any way possible, and then when you have a little tiny bit of the almond residue in the blender before blend the freeze dried fruit, its already going to at one point or another become a part of this overall treat so not like it can be tainted and ruined if you don't do it like 100000% perfect and only at a certain time. I don't imagine it would mess up the flour or introduce any oils the only thing is the seeds wouldn't be abel to be sieved out if you do it before but thats all PERSONAL PREFERENCE. Now if you only want the powder that is the coloring, the flavoring, and the added bit of sweetness from the fruit once added you can kind of based on your recipe tinker and experiment and taste test it as you go to find the end perfect amount for each person and each individuals taste preference and go from there. So Once I got mine dumped out mostly as much as possibly could get out, I legit had to find a pastry brush AND A SYNTHETIC HAIRED NOT SILICON/ RUBBER VERSION> Like literally I have dedicated paintbrushes I ONLY ever and only have ever or will ever use for food and baking so i don't poison anyone or something and used that to then brush the entire interior of the big blender container and I WAS SHOCKED the amount of residue that was covering the entire interior of the blender body when doesn't seem like it would be like much at all if any and doesnt seem like a big deal to just rinse out and dump down the drain but lemme tell you. The little crannies and tiniest gaos and spaces that a fine fine powder would even possibly be able to nestle into, it will and some gets caked in the exact areas I couldn't reach hence the idea to break out the brushes to literally like a paleontologist excavating fossils in the sand like brushing the shit out little bits at a time, that was literally me because I LOVE this stuff so much. ITS MAGIC and the most yummiest thing ever. So once either give up, or successfully get all the residue out of the blender or processor clean that obviously, but then take your already used sieve from passing the basics for the macarons batter, and 3-4 times or however many times until you're happy with the result, and the seeds being removed to the best of your ability if don't want that in there and only want the powder and the powder alone, and then put it in a glass bowl instead of plastic container and then put that into a plastic ziplock, but get as much of the air out as possible before sealing the bag then guarantees if you're not using it all at the time of doing it, just acts as a safeguard almost. It cannot go bad since already freeze dried and that process ensures theres not a trace of liquid can be found in it once complete. So theres no real way for it to spoil as long as keep it in an airtight container and in a dry environment til you have a need for it again next time you think of it. If you end up not being such a fan as I am in the macarons, dont lose hope. You can use it in other confectionaries, sugar cookies, blueberry flavored treats to reinforce the natural berries flavoring, any icing types depending what its going on, hell even throw it into smoothies, or sprinkle over some vanilla icecream? IDK, but the uses FOR ANY FRUIT YOU LOVE FREEZEDRIED AND GROUND UP INTO POWDER ITS SO GOOD< SO MUCH BETTER THAN NOT NATURALLY SOURED OPTIONS AND IS SO MUCH YUMMIER! ANYONE TO TRY AND USE THIS IDEA IN ANY RECIPIES FROM MACARONS SPECIFICALLY FOR PROPORTIONS THAT ARE SUCCESSFULLY MADE, TO CAKE, TO WHATEVER, DROP THE RECIPES UNDER MY COMMENT SO I CAN TRY AND MAKE IT MYSELF AND SEE HOW GREAT IT IS!
Ive also experienced this before, and have experimented to see the reason, and it’s probably because you but too much food coloring. Putting too much can make the substance more liquid-ish and not the type that we want to achieve, which is for it to stay in place.
Not a pro or anything close but you might need to let them rest longer because I noticed the feet grew outwards more than upwards which can be a result of not letting them rest long enough. I would recommend letting them sit until they have a skin on top so you can brush your finger on the top of it without leaving a mark or dent
Overmixed the batter (you removed ALL the air bubbles, you need some to hold its shape. Dont listen to 'it needs to look like lava'. No, its much better to undermix than overmix cos u can always correct an undermixxed but u cannot correct and overmixxed. Whipped egg whites slightly too soft (it looked like soft peaks and not firm peaks. That peak moved. Instead, you ouhht to be able to turn that bowl upside down and not a single peak should shift). Use gel food colouring. Ive used liquid food colouring before and its fine, but gel is better. Everyone talking too much liquid food colouring but its less important than overmixing the batter. Trust me, I do NOT use scales, i eyeball my ingredients and it always turns out good. Its about listening to your ingredients and batter and figuring out what it needs. You need enough dry ingredients to give it integrity and enough wet stuff to make sure it flows. Weighing doesnt count for that some egg whites have higher water content than others, some almond flours are dryer/wetter than others, etc, etc. I also double wash my equipment with fairy dishwashing soap to get rid of any oils.
you over mixed the batter you'll know when its done when the the batter drips of the Statler slowly and when the batter goes back into the mixture slowly, when your done pipe the batter into equal sizes and leave them to air dry for 30 minutes or so then bake them
I made 6 batches in the last 4 days. I fail at all of them and my family and their friends still eat them all. I need to make more again. So they keep eating my failed attempts as i attempt to get it right next time lol
I don’t know if this is all coconut but the shredded stuff I’ve had is chewy, hard to swallow, and has the weirdest and grossest texture ever especially the cooked coconut.
A hand blender makes a parfect Meringue.... It sometimes tough to handle an electric blander for meringue... If the meringue doesn't drop from the blender that's the sign of a perfect meringue...
i dont think the liquid food dye was too big of a problem (maybe add less though). dont overmix your batter. once you get a figure 8, do not continue to mix. make sure its not raining and keep your area dry- humidity affects the rise of your macarons
Hello babes! I’m a professional pastry chef, let me help you out. What went wrong is a lot, because the recipe you followed is absolute trash. Definitely not your fault. And yes, you can use a handmixer, not a problem at all! I’m going to give you a good recipe, but it’s harder to make then the one you followed. Here we go:
Mix 150 grams of sifted powdered sugar and 150 grams of fine almond flour. This is also the stage where you add your coloring. IT HAS to be powdered pigment, otherwise it will not come out right. Add to your liking, but don’t add a ridiculous amount of it, as it will also alter your final product. Then mix in (with a spatula) 55 grams of egg white. I use pasteurised eggwhites, but it doesn’t have to be. Now you will see your mixture color: it should be way darker then you want it to be, because you add merengue to it later. This mixture should look like a stiff dough, as thick as fondant. Step one complete!
In a pot, mix (carefully) 50 grams of water and 150 grams of white sugar. Bring this to a boil and cook until the sugar is around 110 degrees Celcius. This is the time to start whipping your second amount of eggwhite. Take a metal/steel or glass bowl (definitely not plastic, your eggwhites won’t turn out right). Make sure your bowl is super super clean, greasefree and dry. Put 55 grams of eggwhites and a little pinch of salt and start whipping until it’s stiff and foamy. You’re sugar/water mixture needs to boil until it’s exactly 118 degrees Celcius. Carefully drip your hot sugar into your eggwhites while you keep mixing on medium speed. The eggwhite should turn glossy and thick. Don’t pour the sugar directly into the whisks of the mixer, because you will make cotton candy. In that case you should start over with your merengue.
After adding in all the sugar syrup keep whisking the merengue until it’s not hot anymore, around 40 degrees Celcius. Now it’s ready to use! Step 2 complete! This was a difficult one.
Now you combine everything. Add about 1/3 of your merengue to your almond/sugar mixture. Mix with your spatula until it’s almost fully incorporated (arm workout!). Then add the rest of the merengue and mix everything together. Keep mixing until your mixture is sightly glossy, and use your figure 8 technique, because it works great!
Now pipe your macarons. Your size was good, I can see that you still did a good job. Tap your baking sheet on your counter a couple times, but be careful! You don’t want to flatten them. Any tips of batter sticking out you can flatten by dipping your finger in a bit of water and pushing the tips down. Leave the macarons alone for around 30-ish minutes, they should feel dry to the touch. Don’t leave them for too long though. Bake at 150 degrees celcius, your size should take around 18 minutes.
If it doesn’t work at first, try again!!!! Macarons are hard to make.. I hope I helped you at least a little bit! Kisses!
Pastry chef too here. That was spot on 👏👏👏 italian meringue is much more stable, i do it just like you
I have a question, when you leave the macarons to dry, the amount of time that you leave them depends on the climate of your country? For example, in my country the tempeture on a daily basis is around 30°C, more or less, and with high humidity, would that affect the macarons?
@@CristinaGonzalez-zd2ly It might but I don’t know how. You can look it up
@@CristinaGonzalez-zd2ly yes, absolutely. They might not dry properly at all with high humidity. You just have to try!
Omg thank u so so much this was so helpful
Tons of conflicting advice… I have a macaron business. The only thing I’d say you did wrong is under whipped the meringue and added too much food coloring, and maybe over mixed the batter. The consistency was a little runny which makes the tops crumbly. You want that meringue THICK. Like clumping in the beaters thick, feels heavy when you stir thick). Macarons really aren’t as hard as ppl make them out to be…
The recipe I follow is this:
125 g powdered sugar
130g almond flour
108g egg whites
108g sugar
You can use any recipe that has worked for other ppl though. Make sure
1) your egg whites have ZERO yolk
2) all of your bowls are free of any oil/water before you start (I clean mine with a tiny bit of vinegar on a paper towel)
3) that meringue is STIFF (you can use gel food coloring. I usually add mine once the dry and wets are just slightly combined but u can put it in soft peak meringue as well)
4) sift drys twice and make sure you whisk it a little (I don’t put it in food processor because sometimes it gets wet for some reason but you can if that works for you)
5) your batter flows like thick lava (less of a chance of crumbling tops)
Hope this helps!
Same 3 things i thought as well. Seems people are afraid of overwhipping their meringue. Probably switch to a gel food coloring rather than liquid. And overmixing is just really easy to do.
There’s oil in almond flour so when you over process it that’s what makes it seem wet
Is almond flour a necessity? Can you use any other flour?
So theres a quite controversial topic when comes to these,,, that is the great debate of when cant use fresh egg whites, dont have them, whatever.... say I have powdered egg whites (not meringue powder only egg white protein) some say you can and some say you cannot use just that as a substitute, others say has to be subd for meringue powder only not plain whites powder. Since youre a professional, may as well ask the pro here.
And to give a little more detail, I have only egg white powder, so if cant just use plain that as a substitute, and need to make a DIY meringue powder base myself, what're the measurements and conversions??? Sorry if this doesn't make any sense. Im so new at this whole deal and get so overwhelmed I legit haev a panic attack trying to decypher what the fuck to do for what and how much and it just becomes like that meme of the dude in front of the chalk board and the different mathematical equations are all around him... and give up. and I am determined one way or another to not keep fucking this up and fighute it out and get my shit together, so if you could be an angel and help that be a little easier and less gibberish and more common folk terms youd be my hero lol
my comment under @jessecarpenter3628 was meant to be directed to you lol sorry!
I think the liquid food coloring waters down your batter and you end up with runny batter that doesn’t set firmly in place and rise as much. Gel food coloring or less liquid is what I would recommend
Yeah, is not only that. I had some similar results even without any food color. So, here I am , searching where is the error.
Maybe it was a bit over mixed
@@goldendaygecko7435 Thank you!
Because I love you and you love me I want to eat your chocolate MACARONS
Over mixed. Too stiff of ribbons. U want em to be less defined and blob back together faster. You're close tho.
First, your liquid food dye really watered down your meringue. Do not use that. Instead, try using a more gel like food dye. Americolor food dye Works best.
Also, your oven may be at a too high temperature. Try cooking it cooler.
Your batter also appeared to be over mixed. Try to not mix so much.
Finally, did you let your macrons rest and form a skin?? This is really important and may have resulted in that.
Good luck in the future! 💜
I let my macarons rest and didn’t even use coloring amd it turned out like that. And i didn’t over mix
@SanityPC the same happened to me. It could be underbaked or the the temperature was high
@@user-pc6si9ui3r I made it right
@@ExplosiveGaurd how?
@@user-pc6si9ui3r I just mixed the egg white with my terrible hand mixer for about 35 minutes then mixed the other flour things and put it on baking sheet. You probably shouldn’t mix it that long if your mixer is good
I love the bakers uniting to help 🥰🥰🥰
fr fr
I know I’m late but let me try to help you out. I personally thing the Tasty 101’s recipe is THE BEST out there. I think you did everything right but these 3:
1. The liquid food colouring probably thinned out your batter. Gel food colouring works best!
2. Let your batter set in the tray for 30 minutes to an hour before in the oven. This helps the rise!
3. Tap the tray 8-10 times before the oven. This ensures that your macaron’s feet (peids) grow upward instead of outward.
Hope this helps! Happy baking!!!
One thing i learned to do was undermix a little because transferring it to the piping bag is essentially more mixing 😊
STIFF PEAKS, YOUR PEAKS WERENT STIFF YET.
Its supposed to be soft peaks
@@margauxlanquetot8433 she didn’t have soft
Peaks, it’s deflated. She either didn’t whip it enough, or her ingredient measurements were off. You can tell that based on how her
Merengue FELL at the end.
Did you let the macaroons sit out for 30-60 min before putting them in the oven?? Also they were a bit big. Once you can make a figure 8 with the batter stop mixing.
Macarons*
@@mushy111 thank you 😂
You need to pop all air bubbles and before baking set aside for 40 minutes till the top is dry and no batter comes on ur hands also only bake for 15 minutes
1. Like everyone here said, try using gel based colour so that it doesn't get too runny.
2. Make sure your meringue has stiff peaks. U can put the bowl over your head to check. If it doesn't fall on your head and sticks well to the bowl that means it's good.
3. Don't overmix.
4. Make sure to keep the macaroons on rest for a while in the tray before putting em in the oven. That helps them form a layer before getting in the oven.
5. Make sure your oven isn't too heated up.
How long do you keep macrons on rest for?
@Gilma Until u see it forms a light layer on the top. 15 minutes should be enough for that. :)
@@_vamp_tube_ I put oven to 300 fahrenhiet and it turned out like that
@@ExplosiveGaurd did u follow all the things I mentioned above ?
@@_vamp_tube_ yes
Make sure you have STIFF PEAKS!!! The egg white meringue was too runny
I agree with this. I used to have a similar issue, because I didn't take my meringue even close to far enough. I stopped at the first sign of stiff peaks which is incorrect for macarons, and gives you no leeway to get the right consistency after macaronage
I said the same thing. She also didn’t macronage the correct way either.
First mistake: adding liquid colorant.
2. Meringue isn’t firm enough.
Adding on to what others have said, I have found that 65-70 strokes of the spatula is the sweet spot for macaronage. Try that
That’s the very first time i made French macarons and once i bought an oven thermometer ~ that helped out a lot 🥰
I think you over mixed when adding the dry mixture! But they're cute ❤️
shape and looks doesn't matter as long as it tasted like a masterpiece
Beat the egg whites longer and use gel food coloring.
Yep, 2 of the most obvious things I noticed. The meringue was way too runny.
:what did I do wrong?
:still tastes good
Me:forgot to keep it on your head
I used the exact recipe but without food coloring. It tastes good but it’s like bread with a crispy outside. Now I eat it as cookies but it was a fail
The problem is the liquid food colouring they say to use gel colouring as it doesn't water down the egg whites and I think you hadn't whisked the egg whites enough as it looked as if there weren't stiff peaks which is what you need in order for perfect macarons. hope this helps
The meringue wasn’t stiff enough 💜
Yep
you should follow preppy kitchens recipe for it, it ended up rly well for me and I made it on the first try. also after ur done baking it, I suggest putting it in the fridge for like 30 mins so it can be more stable and easy to remove from the baking sheet, they r pretty fragile so u dont wanna break them.
I believe this happened because of over mixing the batter when folding in the dry ingredients. Next time make sure the batter falls off the spatula in a figure ate and takes around 10 seconds to incorporate into the rest of the batter. This truly is a great start and you did so much better than me! Keep practicing!
What I heard is that when you go to mix it or blend it just to make it. When you were mixing it and it was coming off very quickly and smoothly, it's supposed to take a long time to blend in with the other mixture and it should come off very slowly and smoothly
At least you got circles
Did you let your macarons sit out for 45-60mins before you baked them?
The instructions I use to make them are online. The most recent time I made them, they came out perfect. No cracks on the top, and perfect feet. It took me 3 tries, and 28 hours for each try, but I finally succeeded on making them!
I think I’ve made the same mistake-
I’m making them right now and I realized mine looks very close to urs
mine looked exactly like hers. i know i overmixed it. going to keep practicing until i nail it
there are a few important factors to making macarons, it could be you didnt rest it long enough, you can check by running your finger along the top of the unbaked macaron, if it sticks, let it rest more, if your finger glides smoothly, it is ready to bake, it could be you added too much food colouring, sometimes the food coloring adds too much moisture to the macarons, so maybe cut back on that, it could be the oven temp was too high, it could be the macarons were too close to the heat source, they are alot of reasons, if you want more info you can look it up online and see if you can improve your macarons, all the best.
You can try a Swiss macaron! From personal experience, French macarons tend to be a lil more unstable, because of the meringue (I remember seeing a video explaining why, but I forgot exactly what 😅 I’m just talking from my own baking rn). I saw someone post an Italian macaron recipe, but I think Swiss would be easier. The meringue is similar, but you don’t need to deal with boiling sugar. Italian and Swiss taste basically the same, and both are food safe (I think). Also, with piping, try holding the bag vertically over the tray, a lil over a cm above, and let the batter spread itself. I think Zumbo has a video on macarons with that sort of piping. Your batter was also a lil over mixed. Hope this helps!
It's not failed when it tasted good. The color is beautiful and I like that these feel bigger then the "official ones" ❤
Ingredients:
1 cup (100g) almond flour
1 3/4 cups (210g) confectioners' sugar
3 large egg whites, room temperature
1/4 cup (50g) granulated sugar
1/2 teaspoon vanilla extract
Food coloring (optional)
Instructions:
Prepare Baking Sheets:
Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper.
Sift Dry Ingredients:
In a bowl, sift together the almond flour and confectioners' sugar. Discard any larger almond pieces.
Whip Egg Whites:
In a separate bowl, beat the egg whites until foamy. Gradually add granulated sugar while continuing to beat. Whip until stiff, glossy peaks form.
Combine Mixtures:
Gently fold the sifted dry ingredients into the whipped egg whites using a spatula. Be careful not to deflate the egg whites. Add vanilla extract and food coloring (if desired) and continue folding until the batter is smooth and flows like lava.
Pipe Macarons:
Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, leaving space between each.
Resting Time:
Allow the piped macarons to rest at room temperature for about 15-30 minutes. This forms a skin on the surface.
Bake:
Bake in the preheated oven for 15-18 minutes, or until the macarons have formed "feet" and are set. Let them cool completely on the baking sheets.
Fill and Enjoy:
Once cooled, pair up the macarons based on size. Sandwich them with your favorite filling, such as ganache, buttercream, or jam.
Storage:
Store your macarons in an airtight container in the refrigerator. They often taste better after a day or two as the flavors meld.
Здравствуйте,многое зависит и от коврика на котором выпекаете,на обычном пергаменте для выпечки вероятнось,что ничего не получится очень велика!
Я советую либо спечиальный коврик для макаронс,с неболишими сетчатыми отверстиями,или перфарированные коврики,улачи❤
That’s what mine looked like haha they spread out so much on the baking paper i think the mixture just needs to be thicker
Definitely the food dye. Everything else was on point 👌
Try gel food coloring. Liquid watered it down. Good luck!
The fact that you used a blender to combine ingrediants
1. Too much gel food coloring
2. Egg white qty vs the sugar
3.Need to be stiff more when mixing the batter. Although you can make 8 figure but it show still have bubble.
I made macarons with my dad when I was 10 and it tured out perfect we made it 3 times now 4 years later I'm gonna make it suger free. You likely over mixed or didn't let it sit it looks like it melted
Something i noticed was that your piping tip was on the outside of the bag. If it was on the inside it would have controlled the shape and they woulda been more dense :)
When I First Made Macarons they turned Out so hard you couldn't even bitte through so these are still very good results
I haven't made macarons but I would say you overmixed
I like those better than normal macrons they taste good lol
This is such a great ASMR video with delicious visual
Mixing the ingredients has no problem but the problem is temperature didn't reach 50 degrees do always lower ur heat and cook the meringue until the sugar has completely melted.if the sugar remains in ur meringue u will definitely produce such type of macaroons using swiss method
I Am A Pastry Chef And The Only Thing Wrong Here Is The '' Food Coloring '' Otherwise Everything Is 👌
Don't Forget To Cook It At 125°c For 25 Mins With 5% Ventilation In A Pre Heated Oven
I noticed that my macarons look like that if I use too much of the food coloring, particularly the liquid-based food coloring. In the future I’m going to switch to the powdered food coloring. Also, what might help you out is looking up the method and making sure that you’re using the right one. The professional pastry chef recommended the Italian method and you can certainly do that, you’ll get stable meringues more consistently. But I use the Swiss method because it’s easier and I still get stable meringues. The French method which is when you just add the sugar with the egg whites and don’t do anything else with it it’s pretty inconsistent.
Me turned out the same😂
"it's a failed"
Mine turned out the same as urs lol
Haha I think everyone fails the first time for some reason, me and my brother too
When you added that food coloring I was like 😰😰
Did you let them rest after piping then on to the baking sheet? It looks slightly watery as well but also, letting then rest will help then bake up rather than flattening out.
Ok I have multiple questions to whoever's reading this ok first
2nd Batch macrons were really soft and stuck to the silicon mat(20 mins) at 150°C {I used an electric beater for mixing the dry ingredients into the meringue, my laziness got the best of me, Batter was too runny and looked like a really soft brownie cookie
3rd Batch Macrons were really crunchy and hard but still managed to get stuck to the mat plus for all my batches they got stuck to the mat. Did it take off the macrons to soon?
3rd Batch Macrons had no feet but were crunchy like I said (too less resting time? I was impatient but I let it dry for 30 mins)
150°C - Too cold perhaps?
170°C - Cracked but hard
180°C - Not cracked but crackly like crackly top on brownies
despite the increase and decrease in temperature the macrons still stuck to the mat like it was soft and just pulled apart
I kept for 25 mins at 150°C - crunchy and sticks to mat
20 mins at 150°C - soft and still sticks to mat
You should try tapping the tray after you pipe them onto the parchment menu let rest for 30 to 60 minutes before baking
My sister made macarons and they turned out Perfect but she couldn’t make the Filling! Any tips for her next attempt?
This might be a little annoying, but the quality of your almond flour matters as well! Too much oil content within the almond flour can cause clumping of the icing sugar + almond mixture, and the release of that oil into the batter once you finished maraconaging -> separation of the top layer of the shell once baked.
Another tip is to be careful to not over-blend your almond flour in the blender/food processor, as that can release the a lot of the oils as well.
It's always my problem,I never had a perfect macarons 😢, it's always runny
I need those clips! I was bashing my macarons today and the baking paper on the other tray blew over ruining my piped macarons 😂😢
You over-stirred the batter when it’s mixed it kinda reminds me of melted chocolate, it should fold more and not incorporate into the batter very quickly. If you under mix it it will fall off your spoon in a clump and take a lot longer to incorporate. I think a little less mixing and your next batch will be amazing! I hope this helped! I can’t wait to see the results
Beat egg whites longer, until they turn Matte
Make a stencil by tracing a circle on a piece of parchment paper and place it below another piece of parchment paper so you have a guide for the size
Let the raw macarons sit on the pan after piping them uncovered to form a slight skin and dry out a bit before baking
After baking and assembling put in an airtight container and let them sit in the fridge for 24 hours
Claire Saffitz just released a really good recipe with the NYT Cooking channel it’s a video look it up very detailed
But also ugly macarons are still good macarons and these looked delish 🥰
I didn't see the resting phase or releasing the air bubbles. These are tough cookies, pun intended!😂
The secret is to keep trying! Eventually you will get better. I didn't get my first batch right until my 3rd try
Still tastes good :p that’s a good point lol
Your meringue is deeply under whipped. Whip until stiff peaks. It’s hard to over whip.
Because the shape is a little bit too thin and that would make the inside a little bit not full. So recommend try to mix it a little bit more until it is slow and and smooth that way when you bake it. It's nice and fluffy on the inside and smooth on the out 💯👍
When you put it in the oven it’s 300 degrees and make sure it doesn’t be too hot or too cold for 17 minutes if you take it with your hands and it stick You have to put it in the oven for one or two minutes. ❤❤ * you did everything right but you didn’t put small shape in the oven and all of them the same size (thank you for reading my comment please like)❤❤
Simple problem. You have to let your macarons sit on the counter till a film develops on the top, or the cookie will spread out and turn too crispy while cooking. Try again!
BTB says if the macarons are flat, that means you overmixed the batter
Mine came out like that too... I used the same recipe
I think it was the fact that you didn’t sieve it
They still look edible to me
It's not a failure if it tastes good.
No stiff peeks, and you should use gel coloring or powder. I hope that helps.
I mean they look delicious regardless!!! They have the macaron parchment paper and that helps!
Sometimes when we over process the almond flour it can cream oil and in turn messes up the batter… as any sign of fat can cause the meringue to mess up 😢
Seems like needed to be more strong the compozițion
It seems you blended the almond and icing sugar mix, use a good processor bc blenders can turn it into almond butter, watery food coloring, over mixed(??) or too watery
Try using the gel food colouring
Rest until its skin is dry..then bake
I think your macarons were pretty good actually in terms of consistency and stuff. I think the issue is the size of your disks oven temperature.
Definitely over macronaged. Whip the meringue stiffer will also help. If your macarons come out that flat after piping it means you beat out too much air.
AMAZING IDEA/ TIP REGARDING FOOD COLORING ORDEAL: rather than use any liquid OR gel even AT ALL, like someone mentioned, powder coloring is the way to go. HOWEVER, dont use plain not flavored just pure powered up pigment thats essentially really vibrant edible chalk for lack of better phrasing. I have an even better suggestion depending what flavor profile it is youre trying to go for. Straight away seeing the color I think immediatley of one and one thing, blueberries. And IDK if you have been introduced to freezedried fruits, specifically in this instance, blueberries, they have the same pigment as powder artificial pigment you can use, however taste like the best blueberry candy since all liquid is removed and the sugar is concentrated down in the process and the pigment renders almost identically to your attempted color in this batch you tried making. Not only does the pigment really come out due to the concentration of it in the process of being freeze dried, but its all natural, and when you put it in a blender, food processor or what you have of the adjacent to have the ability to pulverize the living shit out of these little crunchy bits of HEAVEN, and then like twice as much as you think is good just to be extra sure, I also don't recommend as the safety isn't the best, but depending what kind of blender if you say have a ninja bullet or like me, we have the ninja foodi iq blender system that does like smoothie bowls in the special cup and stuff, but if you have even a blend-jet portable type blender would be safer to do what i did, but after i got EVERY bit and piece outside the obvious small seeds that it produces, when its down to just that or just has a few last bits until being that fully powerized (idk if thats a real word but it is today), I for my extra bit to be extra sure, picked my whole ninja big ass blender up w the big jug on it and while it was blending gave it a GOOD FEW SECONDS OF SHAKING THE EVER LOVING SHIT OUT OF IT- just to be extra sure it was all in a powerized state and no chunks were left that shouldn't be. Then the benefit of being making macarons to begin with when doing this as i mentioned the seeds, its that way no matter what freeze dried berry or most fruits you'll have some byproduct that doesn't get pulverized fully but thankfully having to sift the almond flour and sugar together a billion and one times (just being dramatic of course), ESPECIALLY IF YOU GRIND YOUR OWN ALMOND FLOUR DOWN YOURSELF DO THIS ONCE THAT IS FINISHED. Then you have ability to not have the base content be altered in any way possible, and then when you have a little tiny bit of the almond residue in the blender before blend the freeze dried fruit, its already going to at one point or another become a part of this overall treat so not like it can be tainted and ruined if you don't do it like 100000% perfect and only at a certain time. I don't imagine it would mess up the flour or introduce any oils the only thing is the seeds wouldn't be abel to be sieved out if you do it before but thats all PERSONAL PREFERENCE.
Now if you only want the powder that is the coloring, the flavoring, and the added bit of sweetness from the fruit once added you can kind of based on your recipe tinker and experiment and taste test it as you go to find the end perfect amount for each person and each individuals taste preference and go from there. So Once I got mine dumped out mostly as much as possibly could get out, I legit had to find a pastry brush AND A SYNTHETIC HAIRED NOT SILICON/ RUBBER VERSION> Like literally I have dedicated paintbrushes I ONLY ever and only have ever or will ever use for food and baking so i don't poison anyone or something and used that to then brush the entire interior of the big blender container and I WAS SHOCKED the amount of residue that was covering the entire interior of the blender body when doesn't seem like it would be like much at all if any and doesnt seem like a big deal to just rinse out and dump down the drain but lemme tell you. The little crannies and tiniest gaos and spaces that a fine fine powder would even possibly be able to nestle into, it will and some gets caked in the exact areas I couldn't reach hence the idea to break out the brushes to literally like a paleontologist excavating fossils in the sand like brushing the shit out little bits at a time, that was literally me because I LOVE this stuff so much. ITS MAGIC and the most yummiest thing ever. So once either give up, or successfully get all the residue out of the blender or processor clean that obviously, but then take your already used sieve from passing the basics for the macarons batter, and 3-4 times or however many times until you're happy with the result, and the seeds being removed to the best of your ability if don't want that in there and only want the powder and the powder alone, and then put it in a glass bowl instead of plastic container and then put that into a plastic ziplock, but get as much of the air out as possible before sealing the bag then guarantees if you're not using it all at the time of doing it, just acts as a safeguard almost. It cannot go bad since already freeze dried and that process ensures theres not a trace of liquid can be found in it once complete. So theres no real way for it to spoil as long as keep it in an airtight container and in a dry environment til you have a need for it again next time you think of it. If you end up not being such a fan as
I am in the macarons, dont lose hope. You can use it in other confectionaries, sugar cookies, blueberry flavored treats to reinforce the natural berries flavoring, any icing types depending what its going on, hell even throw it into smoothies, or sprinkle over some vanilla icecream? IDK, but the uses FOR ANY FRUIT YOU LOVE FREEZEDRIED AND GROUND UP INTO POWDER ITS SO GOOD< SO MUCH BETTER THAN NOT NATURALLY SOURED OPTIONS AND IS SO MUCH YUMMIER!
ANYONE TO TRY AND USE THIS IDEA IN ANY RECIPIES FROM MACARONS SPECIFICALLY FOR PROPORTIONS THAT ARE SUCCESSFULLY MADE, TO CAKE, TO WHATEVER, DROP THE RECIPES UNDER MY COMMENT SO I CAN TRY AND MAKE IT MYSELF AND SEE HOW GREAT IT IS!
I think u overmixed the mixture
My biggest fear:
Or the food coloring,you should use gel food coloring for the perfect macaron.
Ive also experienced this before, and have experimented to see the reason, and it’s probably because you but too much food coloring. Putting too much can make the substance more liquid-ish and not the type that we want to achieve, which is for it to stay in place.
Not a pro or anything close but you might need to let them rest longer because I noticed the feet grew outwards more than upwards which can be a result of not letting them rest long enough. I would recommend letting them sit until they have a skin on top so you can brush your finger on the top of it without leaving a mark or dent
Thank you for sharing
Overmixed the batter (you removed ALL the air bubbles, you need some to hold its shape. Dont listen to 'it needs to look like lava'. No, its much better to undermix than overmix cos u can always correct an undermixxed but u cannot correct and overmixxed.
Whipped egg whites slightly too soft (it looked like soft peaks and not firm peaks. That peak moved. Instead, you ouhht to be able to turn that bowl upside down and not a single peak should shift).
Use gel food colouring. Ive used liquid food colouring before and its fine, but gel is better. Everyone talking too much liquid food colouring but its less important than overmixing the batter.
Trust me, I do NOT use scales, i eyeball my ingredients and it always turns out good. Its about listening to your ingredients and batter and figuring out what it needs. You need enough dry ingredients to give it integrity and enough wet stuff to make sure it flows. Weighing doesnt count for that some egg whites have higher water content than others, some almond flours are dryer/wetter than others, etc, etc.
I also double wash my equipment with fairy dishwashing soap to get rid of any oils.
Possibly to much egg whites, also make a quarter size for piping the shell than wait a minute to see how much it spreads
Use gel coloring next time and make sure to tap the batter and let it sit for at least thirty mins after you pipe it!
you over mixed the batter you'll know when its done when the the batter drips of the Statler slowly and when the batter goes back into the mixture slowly, when your done pipe the batter into equal sizes and leave them to air dry for 30 minutes or so then bake them
I made 6 batches in the last 4 days. I fail at all of them and my family and their friends still eat them all. I need to make more again. So they keep eating my failed attempts as i attempt to get it right next time lol
were the macarons dry to the touch before you put them in the oven? because that's very important
The stiff peaks needed more sugar
I don’t know if this is all coconut but the shredded stuff I’ve had is chewy, hard to swallow, and has the weirdest and grossest texture ever especially the cooked coconut.
A hand blender makes a parfect Meringue.... It sometimes tough to handle an electric blander for meringue... If the meringue doesn't drop from the blender that's the sign of a perfect meringue...
i dont think the liquid food dye was too big of a problem (maybe add less though). dont overmix your batter. once you get a figure 8, do not continue to mix. make sure its not raining and keep your area dry- humidity affects the rise of your macarons
I guess you just “over whipping the batter”