Within the Same oven load and even on each tray I have some macarons that come out perfect and some look like the have melted and the top becomes crinkled .Oven temp 150 bake time 16min also using icing mixture but had same problem with pure icing sugar can you help thanks
Problems with macarons
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I am missing the titile "Chef" before my name but I will respond to this. If you mean 150 degrees "F", that is too low. I bake mine at 315 "F" for 16-18 minutes. How long do you let it dry b4 baking ? mine at least 40 mins. If some of them are coming out perfect and some are not, it could be your oven. Are you doing the Italian meringue method ? or French ? I do the French meringue method and it is just as good. Some people claim the Italian Merinuge is fool proof, but I do not like adding water to my meringue although the heat takes care of that.
How many attempts have you had that were good ? For me probably about 8 times... Then it hit me, since then I have not failed. But I do not bake them when it is raining. These I made recently:
Edited by Prettycake - 5/14/12 at 8:11pm
I know were a couple months from this thread, but I have a question about your baking times....
I've made hundreds of macarons in the past couple weeks at 300F for almost 25 mins and they still aren't done. Has anyone had a problem with this before? I've tried to raise the temp, but they get way too uneven and brown. Thanks
If it gets brown, even a little bit around the edges, then that is over baked.. I bake mine at 315 for 13-14 mins. no longer. It does not need to get brown. As long as you see feet and has risen, then you are done. W/ macarons, there is really nothing in it that needs to cook. Unlike other cookies since it has no baking powder or regular flour. The inside is suppose to be gooey and looks "uncooked". what it is about your macarons that tells you it is not done ?
Well and maybe that's where I'm off, they do look uncooked on the inside gooey even. The feet rise nicely after about 15 mins, but they stick to the parchment/silpat (tried both) and the tops come clean off. I know the trick of sliding the parchment across the pan to release the bottom better, which only works after that 25 mins.
thank U chef peterson,
I use both, silpat and parchment. Let it cool completely b4 you remove them. Yes, it will stick to silpat and that is normal, but remove it very carefully like you are peeling it off the silpat by bending the silpat down wards NOT pulling the cookie off the silpat. As for parchment, they will just slide off easily when totally cooled.
keep doing it. Good luck.