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macaron disaster

post #1 of 6
Thread Starter 
So i was trying to make macarons with 3/4 cup ofcoconut flour in place of the almond flour and 1/4 cup of granulated sugar and 3 larg egg whites and pinch of cream of tartar and 1 cup of confectioners sugar. So once i whip the egg whites to the thick glossy peaks and then add the sifted coconut flour and confectioners sugar. Then when i fold in the ingredients to make the lava consistency batter i end up with a dryed up thing of batter or if i put half of the dry mix then i have more of a kinda soft dough consistency but its not working at all and i cant find almond flour anywhere and would rather not buy a food processor just to blend some nuts. So is it just cause im using coconut flour and it drying out my batter?
post #2 of 6
You are correct in your suspicions.

But all is not lost.
French Macs can be successfully made with coconut "flour" with decent to good results (or so I have read) if the formula has been correctly balanced.

Use the search function and start reading.
Fascinating stuff.

mimi

OBTW welcome to Chef Talk.
post #3 of 6

Flip Flop what about adding some almond paste?(I am not a baker)

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 6
Would be too heavy Chef.

I don't believe you re the non baking comment.
You have most likely forgotten more than I ever learned lol.
Might not be in the hands but pretty sure there is a lot of theory in that noggin of yours lol.

mimi
post #5 of 6

Over the holidays, I made coconut macarons by replacing half the almond flour with unsweetened organic dried coconut from Whole Foods. I put the almond flour, coconut and powdered sugar in my Cuisinart and let it grind for a couple of minutes, then sifted.  I just tossed the pieces that were left in the sifter.  Worked fine.  

post #6 of 6

I agree that the coconut flour substitution may have caused the macarons to turn out disastrously; the coconut flour may have soaked up the moisture of the egg whites, causing it to dry up more than usual.  I recommend using almond flour and not any other substitution; almond flour has a lighter, more delicate consistency, giving the macaron cookie its shell-like texture. 

 

A recipe that has produced wonderful macaron shells for me is below:

 

  1. 115g almond flour
  2. 188g powdered sugar
  3. 144g egg whites (4 egg whites), at room temperature
  4. 50g sugar

 

The recipe for the filling as well as the instructions can be found at http://thymetobake.com/?p=404 - the directions are precise and straightforward, and if you follow them the macarons should turn out well. 

 

Be sure to use a weighing scale as recommended for this recipe; this is necessary in order to get the precise, delicate balance of the almond flour and powdered sugar ratio right.  It will make a significant difference in how the macarons turn out.

http://ThymeToBake.com - Baking With Thyme Forever......
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http://ThymeToBake.com - Baking With Thyme Forever......
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