Dots on macaron shells

Discussion in 'Pastries & Baking' started by macaron, Feb 25, 2014.

  1. macaron

    macaron

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    I have encountered another problem with macarons (see picture) for some reason I have been baking macaron shells with dark dots on them (no matter which kinda of colour I use to dye the shell) . when they are sitting to dry it looks kinda white and wet. when it's done baking and left to cool the dots slowly appeared again and if I poke it it's soft and can poke through is it the pinch of salts I added in or the sugar or almond flour or colour? I am pretty sure I didn't drop any water on the shells please help Thankssss alot
     
  2. goldilocks

    goldilocks

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    I used to get those on mine, and it was when they were ever so slightly undercooked. Have you tried cooking them for a tiny bit longer?

    Goldi
     
  3. macaron

    macaron

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    Hi goldi. Thanks for replying

    Yes tried 12 mins 13 14 15 16 mins and at 16 mins it started to brown.. Mmmm ... So I dun know what's going on
     
  4. dillbert

    dillbert Banned

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    you did not post a recipe, but the "spots before your eyes" is typically from un- / in- completely dissolved sugar.

    you can try the same weight of super-fine or even 10X
     
  5. flipflopgirl

    flipflopgirl

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    Dilbert hit the nail on the head.

    Did you switch brands of 10X ?

    If not did your 10X switch formulas?

    In any case when I have this problem (sometimes simple icings with a saturated color will do this) I sift and sift and sift.

    Then sift again lol.

    Even if there is no remainder that I can see all this sifting will help.

    mimi
     
    Last edited: Mar 3, 2014