Hi everyone I'm trying to do macaron but they came out too hollow other than that taste and look perfect but I want long feet and not hollow macarons please help me ! I don't think I whisk egg whites too much I tried to whisk less then whisk long always the same hollow macarons and also they have feet while baking in the oven but when I took from the oven they go away ! It makes me crazy ! Thank you
I would suggest at 8 minutes into baking, open the oven door for a few seconds to let some of the steam out of the oven. Hopefully that does it for you.
Since you have feet and smooth tops it sounds like you are mixing correctly. Hopefully this helps.
Yes Italian meringue . And I did open the oven . I have feet but they are low not to high and after take them from oven they go away . It is so strange I can not figure out what I'm doing wrong I think I tried everything but still missing something obviously . Thanks .
The only thing I know for certain, is that it's not the recipe that's the problem.....it's something you're doing, or not doing that is the problem. There's also the question of the environment you're baking in.
If you follow Herme's technique TO THE LETTER, you shouldn't be experiencing problems. You say you've followed the recipe, but have you followed the technique? His "Macarons" book spells it out pretty succintly. It's been completely fail-proof for me.
What part of the world are you in? Do you have to deal with high humidity in any way? Are you at altitude?
I had a lot of problems with my oven that affected my outcome. Make sure u use an oven thermometer ($7 at ur local grocery store) and use dry colors when dying. Also dont over tap the trays. I keep my batter fairly thick because when I pipe them it also thins out the batter. Then tap evenly till tops are smooth. It's ok to over bake them slightly, when u put the filling in and let them rest over night they should soften. When u touch them they shouldn't wiggle at all when baking that's how u know they're done, if u bake them at home it usually takes me about 18 mins at 290-295f....
Are you letting the macarons rest before baking? Wait until they dry out a little on the counter, getting tacky to the touch and not wet. See if this helps, a new method I just learned
Are you letting the macarons rest before baking? Wait until they dry out a little on the counter, getting tacky to the touch and not wet. See if this helps, a new method I just learned
That is exactly what happened to me. Tried and tried till I could get them just right, then when it finally happened I did a little dance in my kitchen and have not made many more since.
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