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Important Questions about Macarons! >> Help please!

post #1 of 3
Thread Starter 

Hello Guys,

 

I have few questions about the Macarons I made 2 weeks before,I used the scale for majoring the ingredients, and I made it in two ways and it turned out differently!

 

 

 

FIRST WAY:

I used the french technique of making meringue and beat the eggs till (stiff peaks) and then I added the almond and sugar mixture and folded it about (50 strokes). I piped it on the baking sheet and left it for (half to 1 hour) to form a shell. After that I put it in the oven on 350 F. for 13 minutes and It turned out very very bad.

 

1- All of the shells were cracked. Was it from the high Temperature?

 

2- It had no feet. Did I Over mix the batter or Under mix?

 

3- I couldn't get it out from the baking sheet. Was it undercooked?

 

 

SECOND WAY:

I also used the french technique but beat the eggs till (soft peaks) and fold the batter till the right consistency which is (the lava thingy) :P. After piping it I left it till it formed a shell about 45 minutes and then put it in the oven in the same temperature and same timing.

 

1- Some of the shells were cracked and some of them were not .. why is that?

2- Some of the shells were a little bit brown on the top... why is that?

3- It had a small feet not a high feet.. why is that?

4-The macaroon is very very chewy in the middle.. is it undercooked?

 

.................................................................................................................

I'm sorry guys if the post a little bit confusing ... but I tried to explain to you as much as I can.. and I know Macaron making is very difficult but I wont stop making it till I profession it.. Waiting for your replies..THANKS!

post #2 of 3

Hi Heba,

 

Macaron's are something I am still trying to master, like you I refuse to give up. I think you overmixed in the first example.

 

This thread may help, it seems to have heled a lot of others: http://www.cheftalk.com/t/74812/macaron-shell-recipe-italian-meringue-method

 

Good luck, we'll get there in the end!

 

Goldi

Good food is the foundation of genuine happiness

AUGUSTE ESCOFFIER

Ravioli
(5 photos)
  
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Good food is the foundation of genuine happiness

AUGUSTE ESCOFFIER

Ravioli
(5 photos)
  
Reply
post #3 of 3
...ddddddddd
Edited by kokopuffs - 8/13/13 at 1:49pm

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
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