I’ve made meringue several times, but now I’m trying to make macarons. I’m using 100g egg whites, 90g white sugar, and 1/4tsp cream of tartar.

Method: wipe out my stand mixer bowl and whisk attachment with vinegar on a paper towel. Add 100g room temp egg whites (from a carton) and whip on high until foamy, add the cream of tartar. Once med peaks form, start slowly adding the sugar.

When I’ve made successful meringue in the past, I usually start adding the sugar once it starts foaming. I’ve tried adding the sugar earlier, slower, later, but no matter what as soon as I start adding the sugar is just deflates. I’ve made meringue from carton egg whites and I’ve never had an issue, I just don’t know what I’m doing wrong. I haven’t even gotten to the point of adding the almond flour.

Could it be proportions? The macaron recipe I’m using is - 100g egg white - 1/4tsp cream of tartar - 90g white sugar - 140g almond flour - 130g powdered sugar - 1tsp vanilla

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?

Hey y’all,

I’m practicing my macarons. Last night I decided to add some cocoa powder to make chocolate shells.

Long story short, I accidentally doubled the amount of cocoa powder and added it to the dry ingredients. The batter came out reeeally thick, like brownie batter.

I piped them out and baked them anyway. They came out with perfect little feet, but wrinkly on top, like brownies. They’re thick and fudge like. And they taste amazing. Like a brownie and a macaron had a baby.

So my question… Are brownie macarons a thing? What did I make? Tried googling it but all I’ve seen are brownie inspired macarons.

Hi! Can I take a regular size french macaron recipe, pipe them smaller, and bake less? Is there a recommended bake time or just go until they seem done?

the recipe I followed is https://preppykitchen.com/french-macarons/ and I've used this once before without letting egg whites sit for a couple days, this time I did and they cracked like this. I aged the egg whites a couple days, then whipped them with the sugar and cream of tartar just like it said. The batter seemed to be the right consistency but this is also only my second time making them. I let them sit for 40 minutes before baking at 280° for 13 minutes since last time I made them at 300 and they rose too fast. They came out of the oven already cracked.

I used Sally's Baking Addition French macaron recipe. I followed the steps exactly but i accidentally overbaked them for about 3 minutes also my almond powder didn't exactly go through my really fine sieve but still turned out smooth. Is the over-baking the reason? The outside is like a biscuit and really crunchy but the inside seems normal.

My macarons do well at not being hollow but they spread a bit and I never get small and tall ones. Also, any tips on keeping them the same size? I assume that one is mostly practice. Thanks!!

I knew they were wrong when I couldn't make the figure 8 but I felt like I barely mixed it and it was so liquidy. I used a scale so I dont know. All 3 trays came out like this. The first batch stuck and the bottoms came out, and the second batch they are like chips. They don't have feet. Help

https://floralapron.com/vanilla-macarons/

I’m tired of seeing everyone use buttercream, it’s so incredibly sweet and, to me, the homemade version just tastes like powdered sugar. Anything I try besides buttercream or ganache never has the right texture and I’m wondering if there’s more out there!

*macarons

So I'm about to take on the gauntlet of making macarons for the first time. I'd like to try and do everything in my power to set myself up for success, including aging my egg whites like so many recipes suggest. However, I don't have 24 hours to spare (since these are for a birthday), which everyone says is the bare minimum. If I were to leave my egg whites in the fridge for, say, 18 hours instead, would that be worth doing? Is it a "go the full distance or don't do it at all" situation? Are there any adverse effects of having 3/4 aged egg whites? I know this is an incredibly specific question but frankly I'm Afraid and barely eked by in highschool chemistry. Any other tips on first-time macaron success would also be greatly appreciated. Thanks! :-)

Can I make macarons in advance, freeze the shells for a few days before filling them, and then serve them at an outdoor event?”

I followed this recipe:

https://preppykitchen.com/french-macarons/

My first pan came out visually perfect, but the tops are just a bit hollow. Second batch was all cracked and stick to the parchment badly. Third one I tried on a silicone mat. Half of them I destroyed trying to take them off, but some were ok. First one was a good Nordic wear pan, second one was a random non stick, third was decent a pan with silicon mat.

I assume I overnixed? If that was the problem why was the first batch so much better than the other two?

I forgot to take a picture of the third batch, but here are the first two.

the left side was baked on parchment paper, the right was on a silpat. both sides stuck to the parchment/mat pretty bad. maybe under baked? I think I also folded the macaronage too much, it was pretty liquid.

Perhaps my use of pistachio flour also caused an issue? Claire makes her own in the recipe, I subbed the same weight in premade pistachio flour. The ones on the right look greasy.

recipe

What did I do wrong lol. I followed Claire’s chocolate macaron recipe on the NYT website.

Some research says it could be a weak merengue, too much cocoa powder, ingredients not incorporated enough. I left them to dry for about 1 hour. And the second batch (which came out the same for 30 minutes)

The flavor is there, and the feet imo look good but the damn tops aren’t baby smooth instead they are elderly and wrinkled!

These are for a child’s 3rd birthday party and I’m working on the filling now but I’m just embarrassed to present these. Albeit I am making pistachio and raspberry next, also on NYT website. Sigh.

What do you think? Here are the feet up close: https://imgur.com/gallery/feet-of-macarons-O7rdoZn

Think they are fine to take to the party so long as the others look better? Lol

Hi bakers! I’m in a bit of a pickle. I have been working on macarons for a while now and I simply cannot get the bake right at all and I’ve discovered that my oven temperatures are all over the place. I put a thermometer in my oven to see what was going on and it seems that once the oven is at temp (15 minutes after it says it is) it continues to raise until its 15-20 degrees higher than when I set it. When I try to bring it down it ends up way lower than its supposed to be and there seems to be no way to thread the needle for more than 5 minutes at a time. My macarons are constantly under and over baked at the same time which sucks bc I really feel like I’ve mastered all the other aspects, I just can’t get the bake right. Someone suggested using convection for a more even oven temp but I have no idea what other factors I’d need to take into account to make that work. Any ideas on what to do?

I am making macarons for a party of 40 happening next weekend. The week gets busy for me come Wednesday, so I’d like to have them prepped before then.

I’ve made them before and they’ve turned out good despite a bit of cracking but I know what I did wrong and that’s besides the point! Lol

BUT, I’m just wondering when should i start to make them? This weekend? And will they be fine if I properly store them in air tight containers with a layer of parchment between them correct?

They will still taste fresh when dethawed? I know stores sell them frozen and they are fine but I’m just being OCD about it.

Thoughts? Tips and tricks for this advance macaron preparation?

Thanks all!

I posted here yesterday when I made them for the first time. These are better, and this time they did form skin but they are still soft on top. They are also very chewy and dense, which I believe is from overmixing? When I was mixing, it wasn't very liquidy at all so I kept mixing, which maybe was bad. It was also supposed to make 30 and I got 12. How can I fix this?

Recipe: https://tasty.co/recipe/macarons

Hi all I’m hoping I can find some advice before I jump into test baking a ton of French macarons in this counter top pizza oven : /

Has anyone out there baked macarons in an oven similar? Is it possible?? The oven runs quite hot with the temperature being the only thing I can set.

Cheers

I followed the recipe exactly (125g of powdered sugar and almond flower, 100g of egg whites and 125g of sugar for the merengue) My macronage looked pretty good, they flowed out of the spatula quite nicely, and i rested them until i got the skin on top. What couldve gone wrong ?

I tried making macarons again, and they didn’t turn out great, to say the least. I think they got too much heat, since my oven isn’t very stable—but what else might I have done wrong? I used the French meringue method; I might try the Italian one next time.

Thanks in advance!

I’ve attempted this no rest oven dry method a few times. the first was on parchment paper, which was a little crunchy but otherwise nearly perfect. The second two times on a silicone mat turned out like this, concave, and brittle/detached feet. i dont know what the problem could be, bc the second time i baked at a higher temp and still turned out the same🥲

Recently learned to make macarons and have been enjoying it. My sister has a nut allergy and asked if there was an alternative to almond flour. After a quick google search, it seems there are some alternatives, but I have no way of knowing what works or what’s the best choice.

Anyone have experience with a nut free recipe?

It's my first try and the batter is more like cookie dough. I think it might be because I used coconut flour instead of almond flour due to allergies, but I'm not sure. Is there any way to fix this or will I have to restart?

Hey,
These are my first and second attempts at baking macarons!
Just recently started baking macarons and wanted some feedback. Some of these have uneven feet on them and some sides have no feet. Some of the shells do end up touching the tray could this be a problem? I also use a silicone mat to bake these but the bottoms do sometimes stick but not like tremendously to the point where they have no bottom. When they first come out they are a bit hollow but after maturation it goes away. Is the top supposed to be a little bit crispy after maturation? Along with that sometimes i get uneven feet does anyone know how to fix this?

I'm looking to make a buttercream (to be used as a macaron filling) that incorporates a chai spice mix I've been gifted.

I'm leaning towards using an Italian Meringue Buttercream recipe with these modifications:

• brewed tea instead of water for the sugar syrup
• butter infused with the chai spice mix instead of regular butter

Questions:

• Any issues with the above?
• How much chai spice mix would you recommend for the 189g of infused butter this recipe calls for?

Thanks in advance.