I have been baking Macarons at home pretty successfully for 6 months or so, and have recently upgraded to larger aluminium baking sheets & silpat (from traditional Steel trays & baking paper) after a class with Adriano Zumbo (I am in Australia). My 1st batch turned out perfect (chocolate shells - replaced 10% of almonds & icing sugar with cocoa powder as per his recipe)., however 90% of the next 2 standard batches turned out as pictured below. Does anyone have any ideas? I just tried another batch this morning, the 1st two trays came out perfect, and the 3rd did this again.
I have made the following changes since my class;
- 2mm thick aluminium sheet with Silpat
- grinding my own blanched almonds (in lieu of Almond Meal)
With the 2 completely failed trays, I developed a theory, that I had rapped the trays a little over zealously, I did take care this morning with just some gentle tapping, maybe by the third tray I wasn’t so gentle...
Has anyone had a similar experience? Or any ideas, I just find my theory lacking substance
If all else is the same, then the new pans you used transferred heat either too quickly or too slow. If you went from parchment paper to silpat, the silpat is thicker and the heat gets to your macs slower -- try using your new pans with parchment paper. If heat is getting to your macs too fast, nest two exact pans together -- pipe your batter on one pan then put that pan into a second pan...then put both in your oven.
Since your first two trays on your last attempt came out perfect and the third did not, then your batter could be sitting out too long.....could you bake them all at once or fit as much batter onto one pan as possible? Somewhere in this thread, another member changed the brand of parchment used....and the macs come out radically misshapen.
The only time something like this happened -- with a handful of macs -- was during one of my experiments. I used the freshest eggs I could get at the store and separated the whites the same day I used them. I've learned that if you use an electric oven without a fan/convection feature, then old egg whites that have sat on the counter a couple of days work best.
Chocolate shells using cocoa powder tend to be more stable than plain shells because cocoa powder has starch, hence they tend to be less hollow. The only way I make macarons now is with aged egg whites AND tapioca starch -- via French/basic meringue! I never get hollows and they all come out perfect. I use 5 oz. fine almond flour, 8 oz. powdered sugar, 4 oz. aged whites, 1.5 oz. caster sugar, 0.5 oz. tapioca starch, and 1/4 tsp. cream of tartar.. I whip the meringue on about medium-low for 6 minutes, medium for 9 minutes...then if needed, high for 30 to 60 seconds.
Hope this helps!
Edited by pquinene, 15 April 2014 - 03:16 PM.