French macaron

Discussion in 'Cookies' started by aa888, May 25, 2013.

  1. aa888

    aa888 Member

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    Has anybody here had any luck with making French Macarons?!? My last 100 attempts have failed :( What is the secret to make them perfect?
     
    aa888, May 25, 2013
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  2. aa888

    Becky Administrator

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    I've made them a couple of times before, but since moving house and having a difficult oven to contend with I've not tried them! I'm not sure why they worked for me, I really took my time and followed the recipe to the letter so that might have been it. I remember that the amount of egg whites was given by weight rather than the number of eggs so that might have meant it was more precise.

    Have you tried watching tutorial videos on Youtube? There are quite a lot of them on there, might be worth a look :)
     
    Becky, May 27, 2013
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    Soliloquy Well-Known Member

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    My sister tried making them a few times and they came out too spread out and brown at the edges, so I'm afraid I'm no help there.
     
    Soliloquy, May 27, 2013
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  4. aa888

    Suplex790 Well-Known Member

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    I have tried them on three occasions and failed also, so if anyone knows I'd like to know their secret too! I love macarons too, so tasty!
     
    Suplex790, May 27, 2013
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  5. aa888

    Becky Administrator

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    Becky, May 28, 2013
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  6. aa888

    aa888 Member

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    aa888, May 29, 2013
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  7. aa888

    TwinkleBell Well-Known Member

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    The best way to make a perfect Frech Macarons you can smooth them out with your fingers wet before baking them. Normally, they're a lot of peaks on top, you will have to rinse your fingers often. Make sure your fingers are not dripping wet because it will spoil the batch. It sounds icky, but it's one of the best way to sandwich the cookies. There is no harm using your fingers to smooth out the top. :p
     
    TwinkleBell, Jun 6, 2013
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  8. aa888

    TwinkleBell Well-Known Member

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    When I'm baking my Macarons I bake minds with the light in the oven on. So, I can monitor now and then to see what's going on in there. If it's little to hot I crack the door, and stick a wooden spoon in to hold it slightly ajar. I think the cracking starts when the oven is too hot. This method is not based on anything scientific, but by just my observations. Doing this method all the time will give you some perfect French Macarons. ;)
     
    TwinkleBell, Jun 6, 2013
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  9. aa888

    Dorothy Well-Known Member

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    I haven't had very much luck with making French Macarons, so I haven't tried them in a while, but looks like Twinklebell, might have an idea that I might give a try next time i try to make them.
     
    Dorothy, Jun 6, 2013
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  10. aa888

    Soliloquy Well-Known Member

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    It turns out that the theme last week on American Baking Competition was cookies, and one of the challenges was to bake French macarons. One tip I picked up was that a couple of the bakers banged the cookie tray on the countertop a few times, I'm assuming to keep them from rising too much. You can check out the video on the CBS site at:
    http://www.cbs.com/shows/american-b...2752/the-american-baking-competition-cookies/
    Be warned, they'll probably take the video down next Wed., and I'm not sure the videos are available outside the U.S.
     
    Soliloquy, Jun 14, 2013
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  11. aa888

    Becky Administrator

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    I think the banging on the surface is to get rid of any large bubbles so that they stay smooth on the top when baked. I guess it also evens out the piping!
     
    Becky, Jun 14, 2013
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