When You Cannot Make a Good Macaron

By chelyc13

Ingredients

• Macaron Problem Solver

Preparation

Step 1

WHEN THE MACARON CRACKS...

Possible Causes:

1. You baked without drying the surface of the macaron.

2. You did not use two oven trays when baking.

3. The oven was too hot, and the bottom of the baking sheet got too much heat.

Note:

The room temp, heated area, air circulation, and the way steam escapes differ depending on the type of oven used and its internal size. Try making the macaron again while checking to correct each cause mentioned above.

WHEN THE MACARONS ARE NOT GLOSSY...

Possible Cause:

1. Insufficient macaronnage.

Note:

Try mixing the macaron mixture 15 times for macaronnage. The amount of mixing vaies, depending on your strength and the stiffness of the meringue. mix until the mixture is hard enough to drop from a spatula. then, slowly scoop out the paste. it should look a little sticky when it spreads.

WHEN YOU CANNOT MAKE A PIED...

Possible Cause:

1. You have dried the mixture too much. (It is too dry if it feels hard. if the paste filling is dry. The pied cannot be formed correctly.)

Note:

The length of drying time for macarons varied from season to season. Try to set your air conditioner at "dry" mode or use an electric fan on a humid day in order to quicken the drying process and create a smooth texture.

WHEN YOU SEE OIL STAINS...

Possible Causes:

1. You used old almond meal.

2. You used ground almonds exposed for a long time at room temperature.

3. You did not bake them long enough.

4. You mixed too much during macaronnage.

Note:

Leave the mixture of almond powder and powdered sugar in the refrigerator before mixing it with the meringue.