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Macaron troubleshooting

post #1 of 5
Thread Starter 

Hello every body!!

 

Please have a look at the attached photo to see the difference between my macaron and the one from a cafe. Mine was hollow and unpleasantly crunchy, unlike the one on the right which was very creamy. Mine looked perfect in terms of shape and smoothness but the inside was not pleasant to eat at all!

 

((Click on the photo for a better view))

 

 

 

 

 

Can someone please explain to me how to get the layer "right right under the thin shell" creamy like the one in the photo?

 

Thanks in advance for any help


Edited by Merar - 7/20/13 at 2:56am
post #2 of 5

I'm not a baker by any measure, however, I can pretty much predict that a recipe will be essential to elicit pertinent suggestions.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #3 of 5
Thread Starter 

Thanks for your input, this is the recipe I used:

 

Ingredients

  • 90 grams (3 ounces) of egg whites (equal to whites of 3 large eggs), at room temperature
  • 125 grams (4 ½ ounces) of ground almonds or almond flour
  • 125 grams (4 ½ ounces) of icing sugar
  • 25 grams (1 ounce) unsweetened cocoa powder (optional)
  • 125 grams (4 ½ ounces) of caster sugar (superfine sugar) divided into two equal portions
post #4 of 5
Quote:
Originally Posted by Merar View Post

Thanks for your input, this is the recipe I used:

 

Ingredients

  • 90 grams (3 ounces) of egg whites (equal to whites of 3 large eggs), at room temperature
  • 125 grams (4 ½ ounces) of ground almonds or almond flour
  • 125 grams (4 ½ ounces) of icing sugar
  • 25 grams (1 ounce) unsweetened cocoa powder (optional)
  • 125 grams (4 ½ ounces) of caster sugar (superfine sugar) divided into two equal portions


Thanks for that Merar. On the picuture your homemade macaron looks better than from cafe.

My personal blog about tea: Tea Time

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My personal blog about tea: Tea Time

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post #5 of 5

You're overbaking.

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