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Macarons: Troubleshooting & Tips

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#151 DianaM

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Posted 05 February 2013 - 11:20 AM

Now I guess that I'll have to find something to do with my 2000 sheets of quilon treated parchment which I bought primarily for making macarons! I'm thinking origami.


Origami is one way to go, I guess. :smile: I would try to return them to the store, and if that does not work, then contact the manufacturer. If that does not work either, you can always sell them on ebay or craigslist.

#152 pquinene

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Posted 05 February 2013 - 11:31 AM


What are you paying for the silicone stuff - I get it from a restaurant supply or Costco type places. I think it works out to about 10 cents a sheet.

I bought flat half sheet pan size from King Arthur Flour for $19.99 for 100 sheets plus $8 shipping. The quilon coated stuff I bought from a restaurant supply place for $50 for 2000 half sheet pan size. I thought it was a real deal. The best deal that I could find online was about $100 for 1000 full sheet pan size silicone treated parchments (same place sells quilon treated parchment for about 1/2 the price). I like the flat sheets for making macarons as I can't seem to ever get the curl out of the stuff on a roll.


So, the King Arthur brand was working for you then??? I tempted fate and lost today, using a new parchment too. I've been using Reynold's rolled parchment. I'll try King Arthur's if that is what you have been using. Please let me know. Thanks!

#153 cmflick

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Posted 06 February 2013 - 05:21 AM



What are you paying for the silicone stuff - I get it from a restaurant supply or Costco type places. I think it works out to about 10 cents a sheet.

I bought flat half sheet pan size from King Arthur Flour for $19.99 for 100 sheets plus $8 shipping. The quilon coated stuff I bought from a restaurant supply place for $50 for 2000 half sheet pan size. I thought it was a real deal. The best deal that I could find online was about $100 for 1000 full sheet pan size silicone treated parchments (same place sells quilon treated parchment for about 1/2 the price). I like the flat sheets for making macarons as I can't seem to ever get the curl out of the stuff on a roll.


So, the King Arthur brand was working for you then??? I tempted fate and lost today, using a new parchment too. I've been using Reynold's rolled parchment. I'll try King Arthur's if that is what you have been using. Please let me know. Thanks!


Your macaron problem looks exactly like mine! I was using King Arthur Flour parchment and it did work for me. If you shop from King Arthur before Feb. 7, the half sheets of parchment are on sale 10% off and with free shipping. I would get some, but I just invested in more silpats. I decided that I like baking macarons on the silpats better.

#154 pquinene

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Posted 06 February 2013 - 07:01 AM




What are you paying for the silicone stuff - I get it from a restaurant supply or Costco type places. I think it works out to about 10 cents a sheet.

I bought flat half sheet pan size from King Arthur Flour for $19.99 for 100 sheets plus $8 shipping. The quilon coated stuff I bought from a restaurant supply place for $50 for 2000 half sheet pan size. I thought it was a real deal. The best deal that I could find online was about $100 for 1000 full sheet pan size silicone treated parchments (same place sells quilon treated parchment for about 1/2 the price). I like the flat sheets for making macarons as I can't seem to ever get the curl out of the stuff on a roll.


So, the King Arthur brand was working for you then??? I tempted fate and lost today, using a new parchment too. I've been using Reynold's rolled parchment. I'll try King Arthur's if that is what you have been using. Please let me know. Thanks!


Your macaron problem looks exactly like mine! I was using King Arthur Flour parchment and it did work for me. If you shop from King Arthur before Feb. 7, the half sheets of parchment are on sale 10% off and with free shipping. I would get some, but I just invested in more silpats. I decided that I like baking macarons on the silpats better.


Thanks! I'm going to test my silpats today or tomorrow.

#155 pquinene

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Posted 06 February 2013 - 09:14 AM





What are you paying for the silicone stuff - I get it from a restaurant supply or Costco type places. I think it works out to about 10 cents a sheet.

I bought flat half sheet pan size from King Arthur Flour for $19.99 for 100 sheets plus $8 shipping. The quilon coated stuff I bought from a restaurant supply place for $50 for 2000 half sheet pan size. I thought it was a real deal. The best deal that I could find online was about $100 for 1000 full sheet pan size silicone treated parchments (same place sells quilon treated parchment for about 1/2 the price). I like the flat sheets for making macarons as I can't seem to ever get the curl out of the stuff on a roll.


So, the King Arthur brand was working for you then??? I tempted fate and lost today, using a new parchment too. I've been using Reynold's rolled parchment. I'll try King Arthur's if that is what you have been using. Please let me know. Thanks!


Your macaron problem looks exactly like mine! I was using King Arthur Flour parchment and it did work for me. If you shop from King Arthur before Feb. 7, the half sheets of parchment are on sale 10% off and with free shipping. I would get some, but I just invested in more silpats. I decided that I like baking macarons on the silpats better.


Thanks! I'm going to test my silpats today or tomorrow.


FYI: I am in the midst of baking some Guam cookies today on the new parchment I bought. Using the exact recipe, the Guam cookies also had a tough time coming off of the new parchment I bought. I threw out a whole tray of macs yesterday because they stuck to that new paper! Be careful if you use your new (bad) parchment; they may not work that well for other baked goodies.

#156 cmflick

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Posted 06 February 2013 - 11:38 AM






What are you paying for the silicone stuff - I get it from a restaurant supply or Costco type places. I think it works out to about 10 cents a sheet.

I bought flat half sheet pan size from King Arthur Flour for $19.99 for 100 sheets plus $8 shipping. The quilon coated stuff I bought from a restaurant supply place for $50 for 2000 half sheet pan size. I thought it was a real deal. The best deal that I could find online was about $100 for 1000 full sheet pan size silicone treated parchments (same place sells quilon treated parchment for about 1/2 the price). I like the flat sheets for making macarons as I can't seem to ever get the curl out of the stuff on a roll.


So, the King Arthur brand was working for you then??? I tempted fate and lost today, using a new parchment too. I've been using Reynold's rolled parchment. I'll try King Arthur's if that is what you have been using. Please let me know. Thanks!


Your macaron problem looks exactly like mine! I was using King Arthur Flour parchment and it did work for me. If you shop from King Arthur before Feb. 7, the half sheets of parchment are on sale 10% off and with free shipping. I would get some, but I just invested in more silpats. I decided that I like baking macarons on the silpats better.


Thanks! I'm going to test my silpats today or tomorrow.


FYI: I am in the midst of baking some Guam cookies today on the new parchment I bought. Using the exact recipe, the Guam cookies also had a tough time coming off of the new parchment I bought. I threw out a whole tray of macs yesterday because they stuck to that new paper! Be careful if you use your new (bad) parchment; they may not work that well for other baked goodies.


Good to know about other things not working on the new (bad) parchment. I've been using mine primarily to set already baked things on, like lining up the macaron shells for filling, since I discovered the problems. Now that you mention it, though, I made a sacher torte in December and the parchment paper stuck to the bottom. I never had that happen before, but I wasn't into parchment differences at the time, so I didn't make the connection with the new (bad) parchment.

Can you tell if your parchment is quilon or silicone treated? I'm curious as to whether this is a quilon problem or just something about the quality of the parchment. I don't think that I'll buy any more batches of flat parchment sheets unless I can get samples to try out!

#157 RWood

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Posted 07 February 2013 - 05:06 PM

Just from my experience, I have better luck with silpats. This picture was from today at work (where I don't have any problems). They tops are a little bumpy, but it's from the almond meal. The robo-coups at work are past their prime, so they can't get it as fine as I would like. As long as I get good feet and decent shapes, I can deal wit bumpy :).
I think my problems at home are mainly my oven. I do everything exactly the same, but they just don't like my home oven. I made 3 full size sheet pans today, and not one flop in the convection oven at work.

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#158 pquinene

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Posted 07 February 2013 - 06:41 PM

Just from my experience, I have better luck with silpats. This picture was from today at work (where I don't have any problems). They tops are a little bumpy, but it's from the almond meal. The robo-coups at work are past their prime, so they can't get it as fine as I would like. As long as I get good feet and decent shapes, I can deal wit bumpy :).
I think my problems at home are mainly my oven. I do everything exactly the same, but they just don't like my home oven. I made 3 full size sheet pans today, and not one flop in the convection oven at work.


I just ordered me 3 more half-sheet silpats because the macs bake up more evenly:

Posted Image



#159 pquinene

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Posted 07 February 2013 - 06:46 PM







What are you paying for the silicone stuff - I get it from a restaurant supply or Costco type places. I think it works out to about 10 cents a sheet.

I bought flat half sheet pan size from King Arthur Flour for $19.99 for 100 sheets plus $8 shipping. The quilon coated stuff I bought from a restaurant supply place for $50 for 2000 half sheet pan size. I thought it was a real deal. The best deal that I could find online was about $100 for 1000 full sheet pan size silicone treated parchments (same place sells quilon treated parchment for about 1/2 the price). I like the flat sheets for making macarons as I can't seem to ever get the curl out of the stuff on a roll.


So, the King Arthur brand was working for you then??? I tempted fate and lost today, using a new parchment too. I've been using Reynold's rolled parchment. I'll try King Arthur's if that is what you have been using. Please let me know. Thanks!


Your macaron problem looks exactly like mine! I was using King Arthur Flour parchment and it did work for me. If you shop from King Arthur before Feb. 7, the half sheets of parchment are on sale 10% off and with free shipping. I would get some, but I just invested in more silpats. I decided that I like baking macarons on the silpats better.


Thanks! I'm going to test my silpats today or tomorrow.


FYI: I am in the midst of baking some Guam cookies today on the new parchment I bought. Using the exact recipe, the Guam cookies also had a tough time coming off of the new parchment I bought. I threw out a whole tray of macs yesterday because they stuck to that new paper! Be careful if you use your new (bad) parchment; they may not work that well for other baked goodies.


Good to know about other things not working on the new (bad) parchment. I've been using mine primarily to set already baked things on, like lining up the macaron shells for filling, since I discovered the problems. Now that you mention it, though, I made a sacher torte in December and the parchment paper stuck to the bottom. I never had that happen before, but I wasn't into parchment differences at the time, so I didn't make the connection with the new (bad) parchment.

Can you tell if your parchment is quilon or silicone treated? I'm curious as to whether this is a quilon problem or just something about the quality of the parchment. I don't think that I'll buy any more batches of flat parchment sheets unless I can get samples to try out!


The label does not specify. After baking macs with silicone mats and parchment yesterday, I'm a convert to the mats. For all the work and manipulations, I'd like them to at least look as pretty as can be!

Posted Image


Below are macs baked on Reynold's rolled parchment. They are not too badly misshapen, but the later pans of macs were not as circular. For the tray on the right, I placed a sheet of heavy duty aluminum foil on the top rack to shield the macs from the heating element:

Posted Image


Edited by pquinene, 07 February 2013 - 06:48 PM.


#160 pquinene

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Posted 01 March 2013 - 12:42 PM

I've been working on a basic meringue recipe for almond macaron batter over the last several weeks. One more trial to go, but I did end up filling some macs last night:

IMG_9223.jpg

IMG_9223-2.jpg

Edited by pquinene, 01 March 2013 - 12:44 PM.


#161 minas6907

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Posted 08 March 2013 - 12:04 PM

Hey Friends. I was wondering if anyone was able to pm me the basic recipe from Pierre Hereme's book 'Macarons.'I've seen plenty of pictures that of macarons that people have made using his formula, and they all look great! But I would sort of perfer to try his base recipe first (which I am very interested in, since all I have ever done macaron wise is the french meringue type) before I spend $30 on his book. I guess I'm semi afraid I'll be purchasing a colorful recipe book, I want to make sure the formula within really does work for me. Anyways, if anyone can help, thanks a bunch!

#162 Kerry Beal

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Posted 08 March 2013 - 08:52 PM

Here is the online Pierre Herme recipe that I've used - it's essentially the same as the book - http://theboywhobake...ramel-macarons/



#163 minas6907

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Posted 08 March 2013 - 09:03 PM

Cool, thanks Kerry, I appreciate it!

#164 gap

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Posted 09 March 2013 - 03:42 AM

FWIW, that is a pretty consistent recipe across a number of famous pastry chefs - I've done classes with an MOF who uses it, been told Lenotre uses it, know two top Australian pastry chefs who use it and (obviously) Pierre Herme uses it. No-one I've spoken with seems to know who originated it, but Lenotre school seems to be a pretty good guess.



#165 spacefrog

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Posted 26 April 2013 - 10:16 AM

most recipes said to bang the cookie sheet before put it into the oven because if there is bubbles on the mixture macaroons might crack. sometimes I bang it a couple times and there are still small bubbles that won't burst. I came up with using a tooth pick to bust the bubbles. it works really well.



#166 midwestbakingprincess

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Posted 02 July 2013 - 09:34 PM

I need troubleshooting advice to the T. I followed Martha Stewart's Parisian Macarons Recipe: http://www.marthaste...isian-macaroons and followed it step by step. My first batch didn't rise, and my Kitchenaid is broken so I used a hand mixer... I also noticed the inside of the shell is brown like a sugar cookie gets from the bottom of the pan? It also didn't rise and I followed everything. Was I missing something or what? :( I want to be able to make these as beautiful as all of you wonderful people make them (from what Ive been reading!!) Please help!!

 

-Inexperienced Wannabe :)



#167 Mjx

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Posted 02 July 2013 - 11:15 PM

I need troubleshooting advice to the T. I followed Martha Stewart's Parisian Macarons Recipe: http://www.marthaste...isian-macaroons and followed it step by step. My first batch didn't rise, and my Kitchenaid is broken so I used a hand mixer... I also noticed the inside of the shell is brown like a sugar cookie gets from the bottom of the pan? It also didn't rise and I followed everything. Was I missing something or what? :( I want to be able to make these as beautiful as all of you wonderful people make them (from what Ive been reading!!) Please help!!

 

-Inexperienced Wannabe :)

 

First thoughts are: 'What sort of pan are you using?', 'Would you consider switching to a recipe that uses weights, instead of volumes (like the one that Kerry Beal posted upthread, 5 posts back)?', and 'Do you have an accurate thrmometer in your oven?'

Macarons can be exacting, and if your measurements aren't consistent from one batch to the next, it can be really difficult to pinpoint where a problem is.


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#168 Rana

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Posted 20 July 2013 - 02:27 AM

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.

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

This is the recipe I used:

  • 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

 

Thanks in advance for any help

 

detkxu.jpg

 

2j466nr.jpg


Edited by Rana, 20 July 2013 - 02:44 AM.

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#169 Mjx

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Posted 20 July 2013 - 02:33 AM


What did you bake them on, and at what temperature and for how long?

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#170 Rana

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Posted 20 July 2013 - 02:43 AM

I checked several websites on the troubleshooting but none referred to that layer I am asking about. I followed all the instructions and they were perfect and smooth in terms of shape. it is the inside that disturbed me. I baked them for 13 minutes (160 degree) on a silicon mat.



#171 keychris

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Posted 20 July 2013 - 06:48 AM

the insides of your look perfectly awesome to me - the cafe ones look like the ones with the problem IMHO

 

I'm no expert though. And if someone uttered the phrase, 'tastes like cadbury chocolate bar' to a ganache I made, I think I would punch them right inna nose, because I can make infinitely better tasting things than crapbury :p



#172 Rana

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Posted 20 July 2013 - 07:57 AM

the insides of your look perfectly awesome to me - the cafe ones look like the ones with the problem IMHO

 

I'm no expert though. And if someone uttered the phrase, 'tastes like cadbury chocolate bar' to a ganache I made, I think I would punch them right inna nose, because I can make infinitely better tasting things than crapbury :p

Thanks :blush: !

trouble is it is unpleasantly crunchy, the other one is "creamy" which we all like the macaron to be, regardless of the filling, I am wondering how to get that creamy layer right under the thin shell.



#173 piracer

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Posted 21 July 2013 - 06:06 PM

Did you try letting your macarons sit around for a day before you ate them?

 

I know some macaron shops such as Pierre Herme lets his macarons age for 3 days before they go into the shop. Ive also noticed that, the macs get much better after at least a day in the fridge before eating. The filling kinda becomes super cohesive with the filling and it all oozes into a more homogenous package.



#174 minas6907

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Posted 23 October 2013 - 08:33 PM

I was wondering if someone could aid me in my macarons cracking. I started making macarons at the beginning of this year, and have had very good success. Just last week, though, my shells started to crack, first time ever. I have been using a french meringue, and I can tell only a few subtle differences between these batches and the all my previous. The first two batches I saw cracking were when I didnt want to make a full batch (fill recipe weighing around 450g total). So I made a half batch, noticed about 12 or so shells were cracked. Then a few days later I made another half batch and got the same result. What was different in the second batch was that I had used some almonds from my freezer that I has blanched myself a while back, where as I normally use blanched almond slivers (Trader Joes). After some googling, I saw a comment that moisture in the almond meal could contribute, which would have been on my almonds from the freezer (just some ice crystals), so I concluded that was a factor. But the previous batch was didnt use those almonds, but my normal packaged almond slivers. Anyways, overall, I came to the conclusion that by making a half batch I probably whipped the egg white more then I should have. Do any of these reasons sound plausible?

 

Today I went ahead and tried the macaron with an Italian meringue. I really enjoyed the way it came together, how stable the meringue felt, as well as it seeming much easier to make larger batches. But from these, about 70% of the shells cracked in the most horrible way, they look absolutely horrid. So....I'm not really feeling too confident right now. I made a normal batch of French meringue macs, and thankfully they came out well, no problems.

 

Overall, I'm just looking for some direction, I am starting to really hate these cookies. I was thinking of getting Pierre Hermes Macaron book, that seems like a pretty common guide everyone's using, and I think it may be time. Anywho, any tips, pointers, suggestions are appreciated.



#175 pastrygirl

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Posted 24 October 2013 - 07:32 PM

My impression is that not drying them enough leads to cracking. Has it been humid lately?

#176 Alleguede

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Posted 05 November 2013 - 12:49 PM

I was wondering if someone could aid me in my macarons cracking. I started making macarons at the beginning of this year, and have had very good success. Just last week, though, my shells started to crack, first time ever. I have been using a french meringue, and I can tell only a few subtle differences between these batches and the all my previous. The first two batches I saw cracking were when I didnt want to make a full batch (fill recipe weighing around 450g total). So I made a half batch, noticed about 12 or so shells were cracked. Then a few days later I made another half batch and got the same result. What was different in the second batch was that I had used some almonds from my freezer that I has blanched myself a while back, where as I normally use blanched almond slivers (Trader Joes). After some googling, I saw a comment that moisture in the almond meal could contribute, which would have been on my almonds from the freezer (just some ice crystals), so I concluded that was a factor. But the previous batch was didnt use those almonds, but my normal packaged almond slivers. Anyways, overall, I came to the conclusion that by making a half batch I probably whipped the egg white more then I should have. Do any of these reasons sound plausible?
 
Today I went ahead and tried the macaron with an Italian meringue. I really enjoyed the way it came together, how stable the meringue felt, as well as it seeming much easier to make larger batches. But from these, about 70% of the shells cracked in the most horrible way, they look absolutely horrid. So....I'm not really feeling too confident right now. I made a normal batch of French meringue macs, and thankfully they came out well, no problems.
 
Overall, I'm just looking for some direction, I am starting to really hate these cookies. I was thinking of getting Pierre Hermes Macaron book, that seems like a pretty common guide everyone's using, and I think it may be time. Anywho, any tips, pointers, suggestions are appreciated.


There are many untold things on making Macarons. I was thought by some of the best in Paris which I am thankful.

Humidity is one main factor
Oven temperature is another
Process of baking
Quality of produce/products used
Temperature of sugars, eggs,
Age of eggs
And so much more

First thing : use old egg whites, they should be liquefied and clean (in doubt strain the whites)
Second thing : preheat your oven 1hr prior to baking so all weird cycles are done.
Third thing : use precision scales, a gram makes a difference especially when you add gel colors
I noticed cracking when I had over dried Macarons, sugar baked too high, not enough egg whites....
When you macaron the batter makes sure to work it Jung enough to keep its consistency but is runny enough to relax itself. When you lift it with your spatula or scraper should run slightly evenly.

If you have other issues pm me

#177 Alleguede

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Posted 05 November 2013 - 12:50 PM

My impression is that not drying them enough leads to cracking. Has it been humid lately?


My experience is the opposite you get baseball caps

#178 cmflick

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Posted 19 November 2013 - 07:43 AM

To continue a saga that I was telling earlier this year about failed macarons and problems with baking on parchment paper vs. silpat (see my posts between #120 and about #153 above).  Basically, the problem was that the meringue collapsed before it set while baking and I ended up with what I would call sliders, i.e., the top of the macaron slid off the foot.  After I thought that I had solved my problems by going over to using all silpats, I discovered though I had fewer failures, there were still many.  After consulting with various people that I had taken pastry courses with, I was advised that either my oven had too many hot spots and was not baking consistently or my meringue was too strong.  After countless failed batches, baking at various temperatures from 275F up to 350F, I finally decided that oven temperature was not my problem.  

 

To make a very long story short, I think that the problem was that the meringue was too strong and this was a result of how I age my egg whites.  Basically, I think that the egg whites were "too" aged.  I always buy eggs when they are on sale, separate the whites and yolks and freeze them separately.  When my problems began, I had switched to letting the whites thaw and age at room temperature for 2-3 days, covered only with cheesecloth.  Prior to that time I had thawed and aged egg whites in the refrigerator for 5 days covered with plastic wrap which I had punctured a couple of times with a knife. After I reverted to aging egg whites in the refrigerator, every batch of macarons has been perfect (no more sliders).  I'm thinking that the fellow who told me that my meringue was too strong may have been right and that it was a result of how I aged my egg whites.  Anyway, after over a year of not being able to make decent macarons, I am very glad to be back to consistently good ones!  

 

I haven't gone back to testing silpats vs. parchment paper again, but I have been baking on silpats and teflon sheets and both work very well.


Edited by cmflick, 19 November 2013 - 07:45 AM.

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#179 curls

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Posted 19 November 2013 - 08:33 PM

To continue a saga that I was telling earlier this year about failed macarons and problems with baking on parchment paper vs. silpat (see my posts between #120 and about #153 above).  Basically, the problem was that the meringue collapsed before it set while baking and I ended up with what I would call sliders, i.e., the top of the macaron slid off the foot.  After I thought that I had solved my problems by going over to using all silpats, I discovered though I had fewer failures, there were still many.  After consulting with various people that I had taken pastry courses with, I was advised that either my oven had too many hot spots and was not baking consistently or my meringue was too strong.  After countless failed batches, baking at various temperatures from 275F up to 350F, I finally decided that oven temperature was not my problem.  

 

To make a very long story short, I think that the problem was that the meringue was too strong and this was a result of how I age my egg whites.  Basically, I think that the egg whites were "too" aged.  I always buy eggs when they are on sale, separate the whites and yolks and freeze them separately.  When my problems began, I had switched to letting the whites thaw and age at room temperature for 2-3 days, covered only with cheesecloth.  Prior to that time I had thawed and aged egg whites in the refrigerator for 5 days covered with plastic wrap which I had punctured a couple of times with a knife. After I reverted to aging egg whites in the refrigerator, every batch of macarons has been perfect (no more sliders).  I'm thinking that the fellow who told me that my meringue was too strong may have been right and that it was a result of how I aged my egg whites.  Anyway, after over a year of not being able to make decent macarons, I am very glad to be back to consistently good ones!  

 

I haven't gone back to testing silpats vs. parchment paper again, but I have been baking on silpats and teflon sheets and both work very well.

Glad you solved the mystery and thank you for posting the solution.



#180 shubashuba

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Posted 25 November 2013 - 05:50 PM

Hi everyone! Spotted this thread while I was googling and decided to seek help from all the experts here. It’s been a frustrating couple of weeks and I’ve finally decided to throw in the towel and ask for some help.

 

I’ve had some degree of success with macarons, and while they were not being incredibly beautiful, still had feet and smooth tops. Most of the aesthetic flaws were due to my lacking piping skills than anything else. After coming back from the holidays (I’m a college student), I moved to a new place and recently the landlord had the oven replaced. This one has no fan and had terrible heating – though I figured after mapping the oven’s hot spots and getting a thermometer, it shouldn’t be a problem (the oven heats more at the back). Long story short, I started baking, and for the first few batches I had what I felt were ‘teething problems’ – lopsided shells, wrinkly shells, etc. They were still obviously macarons, though, and so I tried to make small tweaks and adjustments – vary amount of egg whites, temperatures, etc. At my 5th batch, I hit a snag – I got cookies which resembled Italian amaretti cookies more than anything else, and it’s not a one time thing – after multiple batches of identical mistakes, I’m exasperated!

 

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I have no idea what went wrong and why this happened, the cookies seem to be developing feet (see third pic) but they just look so wrong. I've since tried many fixes to no avail. They are incredibly consistent for mistakes, as though I even intended it to happen. Unlike the cracks I had before, where there were one or two gaping chasms across the top, this seemed like bubbles. From what I’m seeing in the oven, they have smooth tops all the way until the 7th minute when they hit puberty and acne spurts out all over. I reasoned from the orange like pockmarks that perhaps I undermixed the batter and left a lot of air, so I went to town with it and beat the tar out of it– but it’s no go. I’ve tried varying temperatures from 140 – 170 degrees celcius (10 degrees increments), I’ve tried venting, different positions in the oven, placing a sheet to prevent the tops from prematurely browning. Nothing works, and I get that pimpled cookie so many times I’m considering passing it off as a self-invented recipe. Strangely, it tastes like proper macarons I’ve had and liked – slightly crisp exterior, nice and moist interior. It just doesn’t look anything like a damned macaron.

 

I’m using a typical Italian meringue recipe with 1:1:1 almond flour:icing sugar:caster sugar (for the sugar syrup) method and 70% of egg white to almond flour. From what I’ve seen, the method is pretty standard – mix half the egg whites with almond flour, heat sugar to soft ball stage and make an Italian meringue before mixing. I’ve ensured that the sugar syrup doesn’t recrystallize out when I made my macarons, so it shouldn’t be that…and I’m really at my wits end. I’d be extremely grateful if you guys could help me out because there are a few bake sales depending on this next year!







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