• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

gfron1

Macarons – Baking

68 posts in this topic

Wow, well the last month has been absolutely crazy.

I did try the cornmeal macarons. I made a caramel-sea-salt-buttercream.

They were Ok - we ate them. But the cookie part was indeed very gritty. Unpleasant texture.

web.jpg

I think I either need to use some finer cornmeal or, more likely, some other flour.

Yes, she's allergic to all nuts. Pine nuts and Sesame are ok - but I think they are too oily for this.


"Gourmandism is an act of judgment, by which we give preference to those things which are agreeable to our taste over those which are not."

- Jean Anthelme Brillat-Savarin

Share this post


Link to post
Share on other sites

You could try taking finely-pulverized pine nuts or peanuts and drying them in a very low oven to get as much of the moisture out as possible, then proceeding. Because their flavors are strong, you also might want to cut them with some corn or potato starch as well.

Share this post


Link to post
Share on other sites

Thanks. I'll try that.

btw, I was in SF last week - I had delicious Macarons at Slanted Door. One was lavender and (I think) strawberry. The other was Lychee and raspberry. Delicious. Very near to Pierre Herme.


"Gourmandism is an act of judgment, by which we give preference to those things which are agreeable to our taste over those which are not."

- Jean Anthelme Brillat-Savarin

Share this post


Link to post
Share on other sites

Hi guys, I've read almost every macaron article online as well as in this forum, but after many attempts my closest to macaron success has resulted in this:

IMG_2129.jpg

The main problem is that they are tilting. The recipe is the french style macarons, NOT the italian meringue using the hard/soft ball method. I used the recipe from syrup and tang for this one. I did a google search for "macarons tilt during baking" and I read that someone said it was because of undermixing. I thought about it and it made a bit of sense that if after piping the batter the macaron mix did not ooze into a dome it probably was undermixed. So I began mixing the batter more (and this time I may have used medium peaks instead of stiff peaks for the egg whites) and all the attempts resulted in cracking macarons (all of these were used with egg whites ages for atleast 24 hours and they formed into a dome shape). The cracks I'm referring to are more like fissures, a single crack and the "foot," which is supposed to push from the bottom, actually oozes out from the fissure. You can kind of see this happening in the bottom left macarons on my pan.

If anyone has any suggestions I would HIGHLY appreciate it! Thanks so much!

Share this post


Link to post
Share on other sites

What kind of oven are you using? Are you using a convection? It kind of looks like they're being blown over (caveat: I've never made macarons).

Share this post


Link to post
Share on other sites
What kind of oven are you using?  Are you using a convection?  It kind of looks like they're being blown over (caveat:  I've never made macarons).

conventional oven

65g almond meal (bobs red mill)

80g confectioner's (walmart brand, I know, I'll use better qualty when I nail it)

40g superfine granulated sugar

50g egg white (no powdered but aged atleast 24 hours)

Share this post


Link to post
Share on other sites
Try without confectioners sugar - I wonder if the cornstarch in it is the cause of your problem?

So should I try unadulterated or just replace confectioner's with regular granulated/castor sugar?

I've been thinking about it alot lately. Aging eggwhites and whipping eggwhites to stiffer peaks make the domes stronger, to prevent cracking across the domes, but my cracks lately in my latest attempt were holes from the side... perhaps it has something to do with the heating process.

Either I need to add bakingsheets DIRECTLY (I've been putting the baking sheets a rack below) below the macaron sheet, or take them all away all together....

Share this post


Link to post
Share on other sites
Try without confectioners sugar - I wonder if the cornstarch in it is the cause of your problem?

So should I try unadulterated or just replace confectioner's with regular granulated/castor sugar?

I've been thinking about it alot lately. Aging eggwhites and whipping eggwhites to stiffer peaks make the domes stronger, to prevent cracking across the domes, but my cracks lately in my latest attempt were holes from the side... perhaps it has something to do with the heating process.

Either I need to add bakingsheets DIRECTLY (I've been putting the baking sheets a rack below) below the macaron sheet, or take them all away all together....

Try replacing with regular sugar - all the recipes I've had success with make the tante pour tante with fine sugar and almond flour ground together. The viscosity of the mixture is 'like magma' when you've added enough of the whites in the final mix.

Share this post


Link to post
Share on other sites
The cracks I'm referring to are more like fissures, a single crack and the "foot," which is supposed to push from the bottom, actually oozes out from the fissure. You can kind of see this happening in the bottom left macarons on my pan.

If anyone has any suggestions I would HIGHLY appreciate it! Thanks so much!

In my experience, the usual cause for this phenomenon is high heat below, weak heat above. The batter breaks through the shell because it isn't hard enough at the time when the expansion of the batter occurs.


-- lamington a.k.a. Duncan Markham

The Gastronomer's Bookshelf - collaborative book reviews about all things food and wine

Syrup & Tang - candid commentary and flavourful fancies

"It's healthy. It's cake. It's chocolate cake."

Share this post


Link to post
Share on other sites

Wow thanks to this thread I finally conquered my fear of macaroons! I followed the David Lebowitz recipe, left them out for 30 minutes, used egg whites that had been in the fridge for 3 days and then brought to room temp, and these babies are what I turned out with.

Chocolate Macarons on my website

I freaked out that they were stuck to the tray but after 10 minutes they just peeled right off. I am very happy, and they are so yum, I just need to make the mix a bit thinner next time I think.

Share this post


Link to post
Share on other sites

I'm making macarons for a baby shower this weekend and planning to fill them with black raspberry jam. I have very little experience with macarons, and I'm wondering what effect, if any, the water content of a jam filling has on the shells - do I need to do something to 'seal' the bottoms before I fill, or can I just let them go commando? The shower is Sunday, and I was planning to fill the macarons Saturday night and pop them in the fridge. Is this ok, or will they go mushy or something?

Any help from those with more experience would be soooo appreciated.


Patty

Share this post


Link to post
Share on other sites

I'm making macarons for a baby shower this weekend and planning to fill them with black raspberry jam. I have very little experience with macarons, and I'm wondering what effect, if any, the water content of a jam filling has on the shells - do I need to do something to 'seal' the bottoms before I fill, or can I just let them go commando? The shower is Sunday, and I was planning to fill the macarons Saturday night and pop them in the fridge. Is this ok, or will they go mushy or something?

Any help from those with more experience would be soooo appreciated.

Not that I've got a whole lot more experience - but I do notice that some recipes call for brushing the shells with syrup - so I suspect that jam would be fine.

Share this post


Link to post
Share on other sites

I am making macarons later this week I was wondering why when I beat my egg whites with the dried ones they never mix in. I always end up with clumps of dampened egg white powder that doesn't mix into the whipped egg whites. Does the speed you whip your egg whites matter in making macarons? Also is drying with a blow dryer like a poster before going to make my piped macarons spread everywhere? Lastly is the macaronage in this video

the proper way to make macarons? I was thinking it is only "beatable" that hard in certain recipes that make a thicker/firmer batter. BTW I'm using the french macaron method via http://cannelle-vanille.blogspot.com/2009/03/pistachio-and-grapefruit-macarons-and.html
Edited by cookin4acravin (log)

Share this post


Link to post
Share on other sites

So i finally had my first attempt at macarons....after doing some reading, i've got my own...self-diagnosis you could say as to my 2-3 problems that i see right now

First off, i dont think i beat the batter enough, as you see the trails didn't settle from the piping process. On top of that, should I rotate my pans mid-bake to get a uniform finish? as you see in these pics some of them the bottoms didn't cook correctly so they ripped off when i tried to separate them. Some others the bottom is very soft, it'd most likely crack when i sandwiched them together.

I'm putting some pictures, feel free to critique and criticize my work, its the only way for me to get better

this is my recipe

210g powdered sugar

100g almond flour**

100g egg whites

50g granulated sugar

**I used almond flour i bought at whole foods, i sifted it so itd be finer, but i found myself losing quite a bit of material between the fine flour and the larger pieces of almond that weren't ground. are those ok to use? i'm worried they'll affect the smooth look i'm looking to achieve on the macaron

thanks in advance

-d

IMG_0329.JPG

IMG_0330.JPG

IMG_0331.JPG

IMG_0332.JPG

IMG_0333.JPG

IMG_0334.JPG

IMG_0335.JPG

IMG_0336.JPG


Danny

Share this post


Link to post
Share on other sites

I am wondering if anyone has tried making macarons with duck eggs? I bake with them regularly because they make my baked goods fluffier. Duck egg white has more albumin/gram than chicken egg white. My ducks only lay in the spring but if it's a good idea I bet I could find some eggs at Whole Foods.

Have you heard of anyone trying this?

Share this post


Link to post
Share on other sites

RE : Storing Macaron in Fridge

My Macaron becomes sticky after taking them out from fridge. Any suggestion how can i solve this "sticky". If the humidity in the fridge is an issue,would putting a silica gel in the container with macaron helps?

Pls help me and thank you

Share this post


Link to post
Share on other sites

  • Similar Content

    • By jedovaty
      Good morning!
       
      Long story short: I am doing a spin off the coconut/chocolate/almond candy (almond joy), and trying to create a specific shape out of the almond.  My hands are cramped after a couple dozen failed attempts whittling roasted almonds, so now I'd like to try a different approach, and instead, create some kind of sub-candy or cookie with roasted almonds that I can put into a mold or use a mini cookie cutter.  I'm fairly new to sweets, my knowledge in this area is pretty slim.  Some ideas so far, I don't like any, but it might help turn some gears:
      1. dusting almond over a stencil, but that's not enough almond nor crunchy enough
      2. almond brittle, but that's too hard and sweet, I'd like it more of a soft crunch, and bringing the almond flavor forward
      3. meringue with almonds (sort of macaron-ish), however, weather has been humid and raining here, and I'm ending up with a gooey mess instead of that soft crunch
       
      In addition to having almond-forward taste and soft crunch texture, it'd be fun to explore something modernish - I have a accumulated a few tools and ingredients not customarily found in homes.
       
      There are dietary considerations I will have to account for, however, no need to worry about that now, I am just looking for ideas and a place to take it from there
       
      Thank you for your time in reading!
    • By ChristysConfections
      Hey there wise E-gullet-ers!
       
      I have another question to put out there. I am interested in making a rose jelly - one that I can layer with a chocolate ganache similar to a pâte de fruit. I don't really know how to go about this. Do you infuse water with dried rose petals and make a syrup? What's the best way to gellify it? I'm very curious. Has anyone made jellies with any other botanicals? Is anyone willing to share their recipe as a guideline?
       
      Many thanks!
      Christy
    • By JesseK
      Hello,
       
      hoping someone can help me with some workflow questions. I've recently taken over the pastry role in a small tasting menu restaurant and we'd like to produce molded chocolate truffles for either mignardise or take-aways. We have 5 poly trays of molds that hold 40/tray and we'd like to produce roughly that many per week (200). Time and space is tight so I'd like to do this in one go, once per week. The problem I'm having is I don't know the proper workflow for creating this many candies at once. We do not have a tempering machine so it would be stovetop tempering. Is it possible to do that in one go with one big bowl of chocolate? In the past I've made truffles, but always discarded the chocolate after filling the molds. Is it a bad idea to put chocolate from the molds back into the large batch of tempered chocolate? (i.e. fill the molds with chocolate, let the shell set (1-2 mins) then when tipping the chocolate out, can that be tipped back into the large batch?) Also, any tips for large batch tempering of chocolate? We don't have a marble slab so the seeded method is really the only one. The real question is how can I keep a large batch of chocolate tempered for the time it takes to produce 200 molded candies? We have minimal equipment for this kind of operation and I'd be tempering over a double boiler then using ambient heat from a frenchtop to maintain temperature. 
       
      Is this too much to do without a tempering machine? I'm worried about maintaining the temperature of the tempered chocolate during the time it takes to fill 200 molds with filling. I know I can retemper if I lose it but I really need to work fast and efficiently to get this done in the timeframe that I have (~1hr). If anyone has some insight into a workflow it would be much appreciated. 
       
      Thanks,
       
      Jesse
    • By curls
      Looking for your opinions and experiences... I am planning to put some wire shelving in my chocolate & confections kitchen. The kitchen has a concrete floor. This shelving will hold ingredients, colored cocoa butters, and packaging. Wondering if I should get casters for this shelving... what are your thoughts on this oh so important question?  ;-)
    • By Bentley
      I'd like to do a smores flavor and a few other uses of marshmallows in some molded chocolates.  Can anyone give me some guidance on preparing marshmallows so that I can pipie them into the molds?  I see a problem similar to the PDFs....by the time they are cool enough to put in the chocolate shells, they are too firm to pipe.   Anyone have any tips, pointers, suggestions, etc.?
  • Recently Browsing   0 members

    No registered users viewing this page.