Hi everyone! I have been trying to bake french macarons and I can't figure out why my macarons are not drying. Everytime I bake macarons, no feet are forming. I tried aging egg whites in a room temperature. Any suggestions?
If you are sure feet are not forming due to a wet batter, you have too much moisture in your formula and/or your environment it too humid.
bake by metric weight to ensure your ratios are correct.
use the Italian meringue method— Pierre Herme doesn’t even use the French method.
make sure you use cane sugar, and don’t use any organic sugar. Beer sugar is absolutely crap sugar, no pastry chefs use it. Organic sugar is fine in some applications, but it is not refined, so it had more moisture/molasses & impurities that will cause problems in some applications.
Make sure you’re whipping your a egg whites properly. Most people don’t. Link
below if you want an explanation on how to beat egg whites and another link on science behind it you are interested.
if you live in a humid area, you need to dry the macarons for longer. Place the baking sheet on the stovetop and turn on the exhaust fan. I had to dry my macarons for an hour when I lived in Southern California near the ocean.
how to beat egg whites properly In this thread
Bowl size matters Medium mixer bowl: 1 - 3 egg whites Large bowl: 4 or more egg whites Bowl: stainless steel or glass, thoroughly clean to ensure it is free at any oil residue Mixer: hand or stand mixer fitted with balloon whisk. Beating by hand is possible but it takes an extraordinary...
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Scroll down in the thread for explanation on science of beating egg whites
Hello I have been baking basic cakes for a few years and want to start getting into decorating them (usually just spread with icing). I normally use American buttercream but not a big fan of the taste, is there anything else that I can use to cover and pipe flowers? Thanks x
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