almond macrons

Discussion in 'Pastries & Baking' started by pastrycake, Oct 22, 2012.

  1. pastrycake

    pastrycake

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    Hi,I failed twice making macarons..only was slightly successful once but most cracked. but, my biggest problem is the batter is too runny and spreads out when piped onto parchment.I aged my 3 eggs whites for a day, 2/3 c of almond meal, 1and 1/2 powder sugar and 3 tbsp of gran sugar. My eggs whites were beaten until stiff peaks and I mixed or macronage about 30 strokes. Am I not mixing long enough or should I let the batter sit a bit before fillng the piping bags?Thanks
     
  2. rlyv

    rlyv

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    If your batter is runny, you have over mixed when folding.  As you mix, stop and check the consistency.  You can see it change.  It's best to under mix, then fold a few more times. 
     
  3. tahoe sugarchef

    tahoe sugarchef

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    I also like to let mine sit for about about an hour after I pipe them and then I bake them off.  Don't give up!  You learn from your mistakes more than anything else!
     
  4. prettycake

    prettycake Banned

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    I failed a few times on the French Macarons..  once it hit me as to where I was doing wrong, I have not failed ever, and it has been a year now . .  You will do it right after a few attempts.  good luck.


    ,  I can now make them in my sleep...  this was the last ones I made last September 2012
     
    Last edited: Oct 30, 2012
    tahoe sugarchef likes this.
  5. prettycake

    prettycake Banned

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    I do not count how many folds I make.  I go by what I see..  I stop until I get the ketchup consistency.  As what Chef Tahoe mentioned,  they have to sit  to dry at least 30 mins (40 is what I always do) for them to form a skin.  What temp did you bake ?  I bake at 315 for 13-15 minutes.

    Just keep trying.  You will it get in time for Christmas.  Good luck