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sticky macarons

post #1 of 7
7/3/11 at 4:18am
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

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post #2 of 7
7/3/11 at 8:38am

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

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post #3 of 7
7/9/11 at 12:32am
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

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post #4 of 7
7/9/11 at 2:48am

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.

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post #5 of 7
7/9/11 at 10:28am

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.

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post #6 of 7
7/9/11 at 11:28am
Thread Starter 

thank you very much for your answers

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post #7 of 7
9/13/11 at 3:50am

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

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