Delicious Disaster!


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Hi Guys,

I've tried Macarons yesterday . And they were a disaster. Cracked and uncooked like the photo shows.They remained sticky underneath and in the middle (despite burning on top when I put them back in the oven).

Does anyone know where I'm going wrong? I forgot to bring the recipe with me to work, but I'll post it when I'm home later.

I used this recipe and followed each step though my folding dry ingredients to the stiff egg mix was quiet long (30 mins).


Please help!
Thanks in advance
413BE05C-E4A9-4585-87E2-29E47994848B.jpeg
 

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Joined
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Hi Guys,

I've tried Macarons yesterday . And they were a disaster. Cracked and uncooked like the photo shows.They remained sticky underneath and in the middle (despite burning on top when I put them back in the oven).

Does anyone know where I'm going wrong? I forgot to bring the recipe with me to work, but I'll post it when I'm home later.

I used this recipe and followed each step though my folding dry ingredients to the stiff egg mix was quiet long (30 mins).


Please help!
Thanks in advanceView attachment 3031
I’m not a fan of the French method. Pierre Herme, who made the macaron world famous doesn’t even use the French method.

I would recommend the Italian method. The Italian meringue is more stable. Plus when you are folding it, look for both the thick stick batter to one that flows like lava. and a change from a dull batter to a shiny batter.

When you tap your baking sheets on the counter, you given them two or three really hard bangs.

This is one of Pierre Herme’s recipe. You can make it any flavor you want. You don’t have to use the lychee and rose; it just happens that is one of his most famous. The San Francisco Cooking School where the blogger took the class is founded by Nicole Plue. Plue is a James Beard Award winner. I’ve taken classes there. I can tell you not all almond flour is created equal. If you are in the US, the almond brand shown in the blog post is far superior to any other on the market. It is the brand used by most pastry chefs. Ditto for the almond paste.



 

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