Macaron troubleshooting

Discussion in 'Pastries & Baking' started by merar, Jul 19, 2013.

  1. merar

    merar

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    Hello every body!!

    Please have a look at the attached photo to see the difference between my macaron and the one from a cafe. Mine was hollow and unpleasantly crunchy, unlike the one on the right which was very creamy. Mine looked perfect in terms of shape and smoothness but the inside was not pleasant to eat at all!

    ((Click on the photo for a better view))


    Can someone please explain to me how to get the layer "right right under the thin shell" creamy like the one in the photo?

    Thanks in advance for any help
     
    Last edited: Jul 20, 2013
  2. petemccracken

    petemccracken

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    I'm not a baker by any measure, however, I can pretty much predict that a recipe will be essential to elicit pertinent suggestions.
     
  3. merar

    merar

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    Thanks for your input, this is the recipe I used:

    Ingredients

    • 90 grams (3 ounces) of egg whites (equal to whites of 3 large eggs), at room temperature
    • 125 grams (4 ½ ounces) of ground almonds or almond flour
    • 125 grams (4 ½ ounces) of icing sugar
    • 25 grams (1 ounce) unsweetened cocoa powder (optional)
    • 125 grams (4 ½ ounces) of caster sugar (superfine sugar) divided into two equal portions
     
  4. donaldosborne78

    donaldosborne78

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    Thanks for that Merar. On the picuture your homemade macaron looks better than from cafe.
     
  5. laurenlulu

    laurenlulu

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    You're overbaking.