So you’ve followed the recipe, but your macarons look nothing like what you expected. They’re cracked, pointed, splotchy or look like fried eggs.
What can you do?
Here are some tips from ChocoParis to help figure out what went wrong.
- If the macaron shells are cracked and have no feet it means the batter was overmixed. The batter should have the consistency of “molten lava.” It should form a ribbon when dropped from a spoon but not be too fluid. One too many strokes with the spatula and it’s game over.
- If the macarons do not spread out but retain their pointed tops, the batter was undermixed. Keeping in mind the note above, there should be no streaks of unmixed almond powder in the batter. When dropped from a spoon, the batter should quickly absorb into the mass of batter in the bowl.
- If the macarons have no feet it may be because the egg whites were not aged and the macarons were not allowed sufficient time to form a “skin.” Always used egg whites that have been aged at least 24 hours, and always allow the macarons to sit for at least 20 to 30 minutes until they are dry to the touch before putting them in the oven.
- If the macaron shells are splotchy this means the almond powder is too oily. Dry the almond powder in the oven at low temperature for 10 to 15 minutes prior to mixing with the icing sugar. Take care not to overmix the almond powder and icing sugar in the food processor.
- If the feet of your macaron spread out sideways, that means the oven is too hot. Turn down the temperature slightly as soon as the feet start to form and keep a close eye on the macarons. You may also open the oven door at regular intervals to keep the temperature from getting too high.
- If the macaron shells are hollow, the egg whites were overbeaten. Beat them at low, then medium speed, and don’t overdo it.
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