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243 posts in this topic
I have been experiementing with macarons these last few months, and I have yet to make perfect macarons. Most of the macarons I have made are hollow on the inside. They're so hollow, if I nudge them a bit, the top crust just comes right off. They still taste decent but not what a successful macaron should be like. I don't think I am overbeating my meringue at all. They are always firm and stiff. I have tried whipping a little less than I usually do but still get hollows. I did some research and saw a few people recommend adding a bit of cornstarch to the dry mix. Yep. Cornstarch. This really perplexed me because I always see people saying not to use powdered sugar that contains cornstarch, so how could adding cornstarch prevent hollow macs? I also saw one person use tapioca starch to prevent hollows as well. This time around, I whipped the meringue at a much longer time, but no higher than speed 7 (kitchenaid), which gave me a super stable meringue. I also added cornstarch. I piped the batter out, and they looked super perfect the first few minutes in the oven. Sadly, they came out very wrinkled. The first batch was super wrinkled, but the second batch was less wrinkled, or bumpy even. Not sure if this is because of the silpat for the first batch and the parchment pper for the second hmm. Does anyone know what I did wrong to get these wrinkled macs and how to troubleshoot? Also some help on hollow macs would be appreciated! Thanks
I am having a caramel problem. I have access to some delicious water buffalo milk (28% fat). I attempted to use it as a replacement for heavy cream(36% fat) in my usual caramel recipe. Unfortunately, when I added the hot milk to the hot sugar, the mixture split into an ugly, grainy mess. I did manage to improve it by blending it with an immersion blender, but the final texture was still grainy. The flavour was great though!
The method I used was to make a dry caramel with white can sugar, then I added a small amount of glucose and the buffalo milk that I had heated to a simmer. I cooked this to 252 and added butter before pouring into a pan to cool.
Does anyone understand the science better who could recommend a different method or adjustment to the ingredients that might make it have a smooth texture as caramel should? My supplier for buffalo milk does not have a separator, so using buffalo cream at this time is not an option. I thought about adding butter to the buffalo milk when heating it to bring the fat content up to that of the regular cream, and/or using an emulsifier or something like lechithin or xantham gum. Any thoughts?
It seems I am constantly coming to you for help. Thanks, as always.
By Jim D.
Host's note: this topic was split from Pâte de Fruits (Fruit Paste/Fruit Jellies) (Part 2)
I took a look. Rather manipulative site: you have no idea what your selection will cost until you have finished choosing chocolates. And the descriptions are a masterpiece of marketing: dulce de leche is "succulent homemade milk jam"--a rather grand description of cooked sweetened condensed milk. Really! But you are so right, they look amazing.
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