tag:blogger.com,1999:blog-2434548298509198554.post448062037047367271..comments2024-03-15T18:04:29.111-07:00Comments on Not So Humble Pie: Macaron Troubleshooting & A New RecipeMs. Humblehttp://www.blogger.com/profile/06960224421093634330noreply@blogger.comBlogger172125tag:blogger.com,1999:blog-2434548298509198554.post-69839431061988753082012-04-28T09:18:04.687-07:002012-04-28T09:18:04.687-07:00Ms Humble.
When I started to make macaron, I had ...Ms Humble. <br />When I started to make macaron, I had read your blog, all of them, regarding italian meringue kacaron. finally i could make the most perfect macaron, look beautifully with high feet and it is so great until everyone likes mine and mine is the best in the town. But then, I do not knownwhat has happened, it is like someone uses black magic or whatsoever I always failed my macaron and its been 8 attempts and none of them turned out to be as perfect as before, what I have right now is cracked shell as it puffed up in the middle when i just few minutes put it in the oven, and my question would be <br />1. do you think that the almond powder or powdered colouring could be the main reason of my failed macaron? perhaps the almond powder contains different substances with my last last almond powder?<br />2. how to make a perfect italian meringue? when do you firstly put ur sugar syrup into the egg whites? when it gets foamy or until it reaches certain peak? and until when do you keep beating up the egg whites with sugar syrup?<br /><br />please please reply mine as a lot of people are waiting my macarons to be ready.<br /><br />for ur information : my 8 times attempts that failed, I have used same amount, same technique, same machinery and same working time ( i always record downnthe timing of every task) and it always failed recently and i domt know why.. thxxbobbyhttps://www.blogger.com/profile/01979278184113493067noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-61705656404275476222012-04-25T11:09:41.618-07:002012-04-25T11:09:41.618-07:00Thank u Ms humble I Will try again !Thank u Ms humble I Will try again !JIhanFDhttps://www.blogger.com/profile/16917187603505871564noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-91053170894947669142012-04-24T21:31:48.830-07:002012-04-24T21:31:48.830-07:00When you're firsting starting out with these c...When you're firsting starting out with these cookies a lot of things can go wrong. First, thin shell and chewy inside is the telltale sign of lack of air in the batter. This can be due to over mixing or a underbeaten/poor meringue. Correct that and several of your cookie's problems will resolve. <br /><br />The browning indicate issues with baking time, position within in the oven (you want to bake them far away from heating elements or burners) or temperature.Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-39440953552572105512012-04-24T12:19:59.150-07:002012-04-24T12:19:59.150-07:00Hi Ms Humble thank u so much for answer me, I fina...Hi Ms Humble thank u so much for answer me, I finally did them but my final product was a total wrong, they where like a thin shell with a chewy inside and they get brown too, some ones cracket all some not, some have feet and some not but all get chewy inside, I'm not going to stop to try to made them, I wanna get one batch like yours! <br />Can u give me an extra advice I read all, but really I don't know what I did wrong thank u for your time! <br />Im becoming an addict of ur blog it's so amazing.... Thanks!JIhanFDhttps://www.blogger.com/profile/16917187603505871564noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-17808666680535508042012-04-21T18:43:38.747-07:002012-04-21T18:43:38.747-07:00You should plan to sell them after they've mat...You should plan to sell them after they've matured. Depending on what type of filling you're using this can take a day or so to soften the inside of the cookie. <br /><br />You can make the cookies weeks in advance and freeze them. They also store well in the fridge, in an air tight container for quite a while. Once you fill them, when they're ready depends on the moisture content of the filling.Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-17372767086871031422012-04-21T15:39:45.194-07:002012-04-21T15:39:45.194-07:00Hi Ms.Humble,
Thanks for your reply..for now I hav...Hi Ms.Humble,<br />Thanks for your reply..for now I have stopped fretting over short feet.. :)<br />I have another question, can I make the shells on day 1,then filled them on day 2 and server on day 3? I am making macarons for a bake sale and so I will need to make a lot of batches. <br />Also, what do you use to actually flavor the shells? do you use liquid concentrate? <br />Lastly I want to thank you a ton for this rigorous and thorough post! It has saved my life! :)Deepshttps://www.blogger.com/profile/10809204432621200027noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-27703422627001528922012-04-21T14:34:25.735-07:002012-04-21T14:34:25.735-07:00There's absolutely nothing wrong with short fe...There's absolutely nothing wrong with short feet, dear. Laduree makes short footed macarons and they're no less beautiful or delicious. <br /><br />The actual height of the foot will depend on many, many variables. The surface you cook it on (parchment tends to produce higher feet in my kitchen), the amount of air left in the batter (careful though, too much air will result in protruding feet/lopsided or burst shells).Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-44103113096296295002012-04-21T14:31:29.681-07:002012-04-21T14:31:29.681-07:00You can omit the egg white powder. It makes the re...You can omit the egg white powder. It makes the recipe a bit more reliable for those new to macaron baking, but it isn't at all crucial to the recipe's success. I've made this recipe many times, both with and without the powder.Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-70138611445766154652012-04-20T12:00:13.363-07:002012-04-20T12:00:13.363-07:00Hi I'm so happy to finally see one perfect rec...Hi I'm so happy to finally see one perfect recipe like yours!<br />I wanna prove it! But I have some problem I can not find de egg white powder I live in Venezuela and here is so difficult to find that stuff, I have like a month looking for it, cause i really want to do ur recipe, can u help me? PlzzzzJIhanFDhttps://www.blogger.com/profile/16917187603505871564noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-85838453893721146282012-04-18T18:46:48.221-07:002012-04-18T18:46:48.221-07:00Thank you so much for posting all about macaron. I...Thank you so much for posting all about macaron. I am a new macaron baker. But I enjoy making it so much...! I have a question for you; although I read all the trouble shooting. I made macaron many times without any problem and of course after failed about 6 times, but the last 2batches of pistachio macaron did not form a feet and collapsed as soon as I take it out of the oven. I made another two batches of mint macaron, this time formed a beautiful macaron in the oven, beautiful high curly feet (so perfect and I was jumping up down with joy) but as soon as I took it out....the dome collapsed. Why ? I can only assume I used old almond flour, because I was able to make perfect macaron many times before. Anyway, I want to thank you for posting these posts about macaron and the pictures are so beautiful. Please check out my macaron blog here<br /><br />http://curiositaellya.blogspot.com/search/label/macaroncuriositaellyahttps://www.blogger.com/profile/06199593174093802071noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-24915729887173728742012-04-15T10:39:42.559-07:002012-04-15T10:39:42.559-07:00Hi Ms.Humble,
I have tried your recipe and so far ...Hi Ms.Humble,<br />I have tried your recipe and so far I am getting good results but not perfect ones. I dont have tall enough feet on my macarons. The macarons aren't hollow, which is a good thing but the short feet make me feel they look less pretty.. :( What go you suggest? Should I bake at higher temperatures? My macarons are getting done in about 20 mins and I have been baking them at 290-300 degrees. Please help me! Thanks!Deepshttps://www.blogger.com/profile/10809204432621200027noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-90730914596373674692012-04-06T02:22:10.582-07:002012-04-06T02:22:10.582-07:00Hi Ms. Humble!
I tried this recipe today and my m...Hi Ms. Humble!<br /><br />I tried this recipe today and my macarons came out of the oven cracked and with no feet. But when I bite into them, they are perfectly crunchy on the outside and soft and chewy inside with no air pockets at all! Could you please tell me what I did wrong? I baked them at 150 degrees Celcius for 10-12 minutes with a resting time of 20-30 minutes. At first I thought it was because too much heat was coming from the bottom so I moved the next batch up a rack, but they still came out cracked and with no feet.<br /><br />Please help me so I can make perfect little macarons next time!<br /><br />Thanks!Crystal Leunghttps://www.blogger.com/profile/07755593912547280732noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-1241556663323768572012-04-05T09:25:02.245-07:002012-04-05T09:25:02.245-07:00I've made over 10 recipes and altered oven tem...I've made over 10 recipes and altered oven temps, time, macaronage, stiffness of whites ... everytime I end up with hollow shells. The feet look great, shiney shells, but hollow. I've baked them for over 20 + minutes. The size are approx 1 /1/2- 2' in diameter. Any suggestions?alisonhttps://www.blogger.com/profile/11422321196925504202noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-84341999950423882742012-04-03T15:15:09.841-07:002012-04-03T15:15:09.841-07:00I love this recipe, and my macaroons looks great, ...I love this recipe, and my macaroons looks great, but I do have one problem. I've filled mine with a simple buttercream and left them to mature in the refridegerator for almost a week, but they still haven't reached the right consistency. They are still a bit crunchy and not enough melt in your mouth. Could I be baking them too long?Tina N.https://www.blogger.com/profile/05830257511360308258noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-28230879765706345912012-04-02T10:55:52.083-07:002012-04-02T10:55:52.083-07:00Enjoying your blog! Any info about where the oven ...Enjoying your blog! Any info about where the oven rack should be?alisonhttps://www.blogger.com/profile/11422321196925504202noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-17208571480799051102012-03-28T21:05:08.148-07:002012-03-28T21:05:08.148-07:00I am making macarons for a baby shower and would l...I am making macarons for a baby shower and would like to have an assortment of colors. So far I have used violet get which bake up grey, pink that bakes up peach and tonight blue that bakes up green. I am using Americorlor gels and they look pretty until I bake them. Any suggestions?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-73298566909362489922012-03-23T19:19:37.925-07:002012-03-23T19:19:37.925-07:00My macarons are chewy and soft but some have air p...My macarons are chewy and soft but some have air pocket. Is it because under mix ? How long do you beat your egg whites until become stiff meringe? I beated about 3-4 minutes. Is it not long enough? From Katerina W in Singaporekathttps://www.blogger.com/profile/03415370434095583457noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-61213185754548655002012-03-23T10:51:36.860-07:002012-03-23T10:51:36.860-07:00Thank you so much for this recipe! I have tried ma...Thank you so much for this recipe! I have tried many recipes, but this must have been my most successful attempt- the only thing I seem to not be able to get consistently right is the bottoms- they will hold up and sometimes form a bit of a 'skin', but I have only once had perfect, hard bases (using your Italian recipe). If you have any thoughts, I'd love to hear them(- I use baking paper on my trays).Lizhttps://www.blogger.com/profile/14387693418175281747noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-85127145494075038062012-03-17T17:08:02.150-07:002012-03-17T17:08:02.150-07:00Ms. Humble - Thank you so much for your tips and t...Ms. Humble - Thank you so much for your tips and troubleshooting advice. I'm on my fourth batch and am slightly frustrated because it is taking like 30 mins to bake my macarons. When I turn the temp up, my shells get too brown. I'm getting good shape and good feet. Any thoughts?Velvet Cream Bakeryhttps://www.blogger.com/profile/06260663415184454949noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-78452972340327397372012-03-02T14:00:41.790-08:002012-03-02T14:00:41.790-08:00Lina,
If you can't find dehydrated egg white...Lina, <br /><br />If you can't find dehydrated egg whites just leave them out. No substitute needed. They do help but are not crucial for making macarons. <br /><br />Cream of tartar helps strengthen the egg whites, however any other acid will do just fine. Substitute a couple drops of lemon juice if you don't have any cream of tartar.Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-5070274471646664722012-03-02T01:13:29.632-08:002012-03-02T01:13:29.632-08:00Dear Ms.Humble,
If i cant find dehidrated egg whit...Dear Ms.Humble,<br />If i cant find dehidrated egg white, is there a substitute? Is it necessary to use cream of tartar?Linahttps://www.blogger.com/profile/10463209075567110154noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-36105637102527575892012-02-17T17:54:07.456-08:002012-02-17T17:54:07.456-08:00Thank you for this! I've been having problems ...Thank you for this! I've been having problems with hollow macarons then yesterday my macarons were hard like almond cookies, then 3 hours later it was soft!! And today it's yummy!!! Now I know to over baked them!<br /><br />I do have a question, when u pipe, it normally makes a good 2 tray, do u bake both trays at the same time or one at a time?foodloverhttps://www.blogger.com/profile/00197502682490579329noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-30576912336385891752012-01-23T20:23:32.117-08:002012-01-23T20:23:32.117-08:00My advice as to avoid/correct hollows is contained...My advice as to avoid/correct hollows is contained in the post above. <br /><br />Hollows that form after baking and upon cooling are generally due to inadequate cooking duration. Hollows that form during baking are occasionally due to baking temperature but the more likely culprit is the batter, either the meringue or the macaronnage mixing process being at fault.Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-66255349969599798182012-01-22T08:17:40.073-08:002012-01-22T08:17:40.073-08:00I don't understand....everything looks pretty ...I don't understand....everything looks pretty and almost perfect...until we bite into the macaron-shell and realize that there is a big empty pocket of air between the shell and the base. Pourtant, the recipe is followed to the tee!<br /><br />Any idea why this still occurs...thanks.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-71239396923995221132012-01-09T09:31:28.581-08:002012-01-09T09:31:28.581-08:00Thank you, thank you sooo much! This is the best ...Thank you, thank you sooo much! This is the best recipe I have tried...much more reliable than the other ones I used. I still have the "hollow" problem, but with your recipe, it is not as obvious. Once the shells are filled and have matured, the empty pocket is no longer as big as the moisture of the filling has made up for that hollowness. Still, it is not perfect or without that air pocket but I am satisfied enough. The one issue I have though is the coloring. When I make a big batch using your recipe, I try to divide the batter (that is in the almost done "macaronnage" process) in 2 and THEN add my color powder to the batter. I continue the macaronnage a for a few more strokes until I obtain the "lava-like" effect. Everything is good so far.<br /><br />Once baked though, I noticed that my macarons do not come out as beautifully. My feet tend to expand a little more and they look almost runny. Is this because I added the colors at the macaronnage stage (and I always ensure that I do NOT over-fold) but should have instead colored at the meringue stage? Thanks.Anonymousnoreply@blogger.com