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  #1  
Old 08-23-2020, 01:28 PM
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Dorchid Dorchid is offline
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Default Any macaron masters out there?

My first try at macarons. These are a bit dense and chewy but look great. I may have whipped the meringue a bit too stiff before adding it to the dry ingredients. Any tips on getting that light airy texture in the final product?

Any macaron masters out there?-a052e36d-0005-44b5-8a3e-5f849300ac6d-jpgAny macaron masters out there?-8f130563-0698-470d-93e3-82ea47eaa77d-jpg
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  #2  
Old 08-23-2020, 09:08 PM
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I always think these are macaroons and I am always shocked when these are what I get lol

Those look amazing. Nicely done
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  #3  
Old 08-23-2020, 09:25 PM
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Practice practice practice. You guessed right, overwhipping.
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Old 08-23-2020, 10:44 PM
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Yeah, I’m definitely kinda lost...just gonna keep playing around. They’re tricky for sure.
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Old 08-24-2020, 11:28 AM
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They ARE tricky! As ES says, practice makes better, just like making bread.

You are starting to add the sugar once it reaches soft stage peaks, then continue adding the sugar and whipping until stiff peaks, right? Perhaps over-whipping at the beginning before starting to add the sugar? Just a suggestion...

---------- Post added at 10:28 AM ---------- Previous post was at 10:25 AM ----------

PS And starting out with the egg whites at room temperature, right? Cold egg whites don't perform the same way. A critical step.
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Old 08-24-2020, 01:52 PM
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Actually, I start adding the granulated sugar when the eggs reach foamy opacity a few seconds after adding the salt and continue to whip until soft peaks are formed. Then I add the flavor/color and continue to whip until stiff peaks. However, I think i may have whipped them a tad long ass the peaks were really stiff...ie, a lot of the meringue stayed in the whisk attachment as opposed to the bowl. After a bit more research, it also sounds like cooking too hot can also lead to too chewy a texture as well. I have a gas oven and need to get a thermometer. My second and 3rd batch didn't turn out well but I used overnight aged eggs on them and overwhipped and then underwhipped, so had better luck with room temp eggs aged a few hours. You all have any recipes you like in particular?
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Old 09-07-2020, 11:41 AM
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A bit late to the party, but do you understand French by any chance?

If you do I can scan you a good recipe; translation is doable but won't look as readable as a book page
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Old 09-07-2020, 12:01 PM
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Quote:
Originally Posted by Mr.Fakename View Post
A bit late to the party, but do you understand French by any chance?

If you do I can scan you a good recipe; translation is doable but won't look as readable as a book page
oooooh, I'm interested!!!
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Old 09-07-2020, 12:55 PM
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Okay nevermind the previous comment; the easy solution to having it look readable is to not post as a forum reply.

How's that?
Google Docs - create and edit documents online, for free.
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Old 09-07-2020, 02:14 PM
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Quote:
Originally Posted by Mr.Fakename View Post
Okay nevermind the previous comment; the easy solution to having it look readable is to not post as a forum reply.

How's that?
Google Docs - create and edit documents online, for free.
I have to request access from you to read it, so I don't know if those without google accounts will be able to open it at all. I'll send you the request anyway, and up to you if you want to do that or find another way.
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