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sticky macarons

post #1 of 8
Thread Starter 

 

Hi chefs. I made macaroons today and they turned out nice when they came out of the oven. However their bottom was very sticky. I use traditional oven, pan with double parchement paper and baked them at 190 C about 8-9′ (initially at 250 C for 1′) with oven ajar. Any thoughts about what has happened? Thanks a lot

post #2 of 8

If the macarons are not coming off the pan cleanly then they are underbaked.

post #3 of 8
Thread Starter 

the macarons were perfect. indeed i had to bake them 1'-2' more. All they need is leave them a long time on parchment paper to cool.

However does anybody know if i could use dextrose powder instead of confectioner's sugar to make less sweet macarons

post #4 of 8

If they came out good, except for sticking because you didn't leave them in long enough then why would you alter the recipe. Stick with sugar and traditional way.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #5 of 8

Dextrose powder or another sugar is going to react differently then using 10x. It melts differently and with the addition of sugar in 10x you also have starch.

post #6 of 8
Thread Starter 

thank you very much for your answers

post #7 of 8

hi chef

wanted to know which oven is best used for macarons. im using my oven at home but because of big quantities i need to get a bigger oven .which type is suitable

post #8 of 8
I would also like to know what commercial oven is best. The restaurant where I work uses the Holman convection oven and it is terrible for macarons when all trays are put in there. When we bake one tray on the bottom shelf--no cracks. Two trays+ yields many cracked macarons. Any tips?
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