Discussion in 'Professional Pastry Chefs' started by lalmajid, Jun 23, 2010.

  1. lalmajid


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    At home cook
     hi ! i have been making macaroon since i have come  at least 50 times  but my problem is that they r sticky o un cooked from the bottom i have tried  by increasing baking time it is overcooked i will tell u how i make

    45 gm almond powder
    38 gm egg white
    18 gm Castor sugar
    75 gm icing sugar
    pinch of cream of tater
    sift almond powder and icing sugar keep a side
    start beating after little foam add pinch of cream of tarter  when half way start adding caster sugar slowly
    when it is stiff then start folding almond and icing sugar  when  it is shining and thick mixture not flowy  pipe on silicon mat
    keep it for 30 min when i touch it is not sticky
    now on double tray i bake it on 140 c for 16 min  my oven is convection oven   fan oven
    now the problem is if i increase the temp it is volcano  if i bake for little  more time it is crispy and hard
    believe  i am so disappointed  i have studied all the web site for macaroons next month we have to start selling them
    with piping i have become better
    i hope u under stand my problem

  2. drewman


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    Professional Chef
    I would skip the silicone mat and use parchment paper to get better heat transferring from the sheet pan to the macaroons. Besides that, I only use silicone mats when it's absolutely necessary because it's cheaper to use parchment paper and throw it away than it is to pay someone to wash dirty mats.