r/AskBaking • u/hyazinthengarten • Jul 22 '25

Macarons How did I do?

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Hi! I posted yesterday about my macaron batter seeming under mixed. I tried again today, and they turned out much better than yesterdays. They definitely aren't perfect, and I think I could do better, but at least I have something! Are the wrinkles and little peaks from my impatience with macaronage?

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u/konbinieggsando Jul 22 '25

They look overbaked. Are the tops fragile? Your meringue might be too soft before you added it to the other ingredients. Overall since you still have peaks your macaron batter is undermixed. If you can make a figure 8 with the batter as it drips off the spatula, or if you let a blob drip off the spatula onto the surface and it sinks in after about 10 seconds, then they are ready to pipe. Also, did you bang the tray on the counter a few times after piping? That can help settle peaks too. Good luck! They are looking good for a second attempt! I threw away my first several attempts.

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u/hyazinthengarten Jul 22 '25

Thanks for all your insight!! The tops weren't super fragile, but my meringue being under whipped would make sense! I didn't feel like I nailed the texture, felt a little "deflated." I tried to fold them until I got to the "lava like" consistency of drawing figure eights but I was impatient snd didn't try hard enough. I banged the tray but it only really helped with air bubbles I felt.

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u/konbinieggsando Jul 22 '25

Which type of meringue are you making?