or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Dots on macaron shells
New Posts  All Forums:Forum Nav:

Dots on macaron shells

post #1 of 5
Thread Starter 

I have encountered another problem with macarons (see picture) for some reason I have been baking macaron shells with dark dots on them (no matter which kinda of colour I use to dye the shell) . when they are sitting to dry it looks kinda white and wet. when it's done baking and left to cool the dots slowly appeared again and if I poke it it's soft and can poke through is it the pinch of salts I added in or the sugar or almond flour or colour? I am pretty sure I didn't drop any water on the shells please help Thankssss alot

post #2 of 5

I used to get those on mine, and it was when they were ever so slightly undercooked. Have you tried cooking them for a tiny bit longer?

 

Goldi

Good food is the foundation of genuine happiness

AUGUSTE ESCOFFIER

Ravioli
(5 photos)
  
Reply

Good food is the foundation of genuine happiness

AUGUSTE ESCOFFIER

Ravioli
(5 photos)
  
Reply
post #3 of 5
Thread Starter 
Hi goldi. Thanks for replying

Yes tried 12 mins 13 14 15 16 mins and at 16 mins it started to brown.. Mmmm ... So I dun know what's going on
post #4 of 5

you did not post a recipe, but the "spots before your eyes" is typically from un- / in- completely dissolved sugar.

 

you can try the same weight of super-fine or even 10X

post #5 of 5

Dilbert hit the nail on the head.

Did you switch brands of 10X ?

If not did your 10X switch formulas?

In any case when I have this problem (sometimes simple icings with a saturated color will do this) I sift and sift and sift.

Then sift again lol.

Even if there is no remainder that I can see all this sifting will help.

 

mimi

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries & Baking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Dots on macaron shells