Failed Macarons

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[walkingdeers]

Hello babes! I’m a professional pastry chef, let me help you out. What went wrong is a lot, because the recipe you followed is absolute trash. Definitely not your fault. And yes, you can use a handmixer, not a problem at all! I’m going to give you a good recipe, but it’s harder to make then the one you followed. Here we go:

Mix 150 grams of sifted powdered sugar and 150 grams of fine almond flour. This is also the stage where you add your coloring. IT HAS to be powdered pigment, otherwise it will not come out right. Add to your liking, but don’t add a ridiculous amount of it, as it will also alter your final product. Then mix in (with a spatula) 55 grams of egg white. I use pasteurised eggwhites, but it doesn’t have to be. Now you will see your mixture color: it should be way darker then you want it to be, because you add merengue to it later. This mixture should look like a stiff dough, as thick as fondant. Step one complete!

In a pot, mix (carefully) 50 grams of water and 150 grams of white sugar. Bring this to a boil and cook until the sugar is around 110 degrees Celcius. This is the time to start whipping your second amount of eggwhite. Take a metal/steel or glass bowl (definitely not plastic, your eggwhites won’t turn out right). Make sure your bowl is super super clean, greasefree and dry. Put 55 grams of eggwhites and a little pinch of salt and start whipping until it’s stiff and foamy. You’re sugar/water mixture needs to boil until it’s exactly 118 degrees Celcius. Carefully drip your hot sugar into your eggwhites while you keep mixing on medium speed. The eggwhite should turn glossy and thick. Don’t pour the sugar directly into the whisks of the mixer, because you will make cotton candy. In that case you should start over with your merengue.
After adding in all the sugar syrup keep whisking the merengue until it’s not hot anymore, around 40 degrees Celcius. Now it’s ready to use! Step 2 complete! This was a difficult one.

Now you combine everything. Add about 1/3 of your merengue to your almond/sugar mixture. Mix with your spatula until it’s almost fully incorporated (arm workout!). Then add the rest of the merengue and mix everything together. Keep mixing until your mixture is sightly glossy, and use your figure 8 technique, because it works great!

Now pipe your macarons. Your size was good, I can see that you still did a good job. Tap your baking sheet on your counter a couple times, but be careful! You don’t want to flatten them. Any tips of batter sticking out you can flatten by dipping your finger in a bit of water and pushing the tips down. Leave the macarons alone for around 30-ish minutes, they should feel dry to the touch. Don’t leave them for too long though. Bake at 150 degrees celcius, your size should take around 18 minutes.

If it doesn’t work at first, try again!!!! Macarons are hard to make.. I hope I helped you at least a little bit! Kisses!

[theepicvideogamepianist]

Tons of conflicting advice… I have a macaron business. The only thing I’d say you did wrong is under whipped the meringue and added too much food coloring, and maybe over mixed the batter. The consistency was a little runny which makes the tops crumbly. You want that meringue THICK. Like clumping in the beaters thick, feels heavy when you stir thick). Macarons really aren’t as hard as ppl make them out to be…

The recipe I follow is this:

125 g powdered sugar
130g almond flour
108g egg whites
108g sugar

You can use any recipe that has worked for other ppl though. Make sure

1) your egg whites have ZERO yolk
2) all of your bowls are free of any oil/water before you start (I clean mine with a tiny bit of vinegar on a paper towel)
3) that meringue is STIFF (you can use gel food coloring. I usually add mine once the dry and wets are just slightly combined but u can put it in soft peak meringue as well)
4) sift drys twice and make sure you whisk it a little (I don’t put it in food processor because sometimes it gets wet for some reason but you can if that works for you)
5) your batter flows like thick lava (less of a chance of crumbling tops)

Hope this helps!

[krazykrumz]

I think the liquid food coloring waters down your batter and you end up with runny batter that doesn’t set firmly in place and rise as much. Gel food coloring or less liquid is what I would recommend

[soccerlifee]

First, your liquid food dye really watered down your meringue. Do not use that. Instead, try using a more gel like food dye. Americolor food dye Works best.
Also, your oven may be at a too high temperature. Try cooking it cooler.
Your batter also appeared to be over mixed. Try to not mix so much.
Finally, did you let your macrons rest and form a skin?? This is really important and may have resulted in that.
Good luck in the future! 💜

[SafasHome]

I know I’m late but let me try to help you out. I personally thing the Tasty 101’s recipe is THE BEST out there. I think you did everything right but these 3:
1. The liquid food colouring probably thinned out your batter. Gel food colouring works best!
2. Let your batter set in the tray for 30 minutes to an hour before in the oven. This helps the rise!
3. Tap the tray 8-10 times before the oven. This ensures that your macaron’s feet (peids) grow upward instead of outward.

Hope this helps! Happy baking!!!

[MellieIRL]

One thing i learned to do was undermix a little because transferring it to the piping bag is essentially more mixing 😊

[fee]

STIFF PEAKS, YOUR PEAKS WERENT STIFF YET.

[miahietpas]

Did you let the macaroons sit out for 30-60 min before putting them in the oven?? Also they were a bit big. Once you can make a figure 8 with the batter stop mixing.

[amberarif]

You need to pop all air bubbles and before baking set aside for 40 minutes till the top is dry and no batter comes on ur hands also only bake for 15 minutes

[_vamp_tube_]

1. Like everyone here said, try using gel based colour so that it doesn't get too runny.
2. Make sure your meringue has stiff peaks. U can put the bowl over your head to check. If it doesn't fall on your head and sticks well to the bowl that means it's good.
3. Don't overmix.
4. Make sure to keep the macaroons on rest for a while in the tray before putting em in the oven. That helps them form a layer before getting in the oven.
5. Make sure your oven isn't too heated up.

[Maroney]

Make sure you have STIFF PEAKS!!! The egg white meringue was too runny

[mldy_cupcake]

Adding on to what others have said, I have found that 65-70 strokes of the spatula is the sweet spot for macaronage. Try that

[sarahDrama]

First mistake: adding liquid colorant.
2. Meringue isn’t firm enough.

[kathycanio]

That’s the very first time i made French macarons and once i bought an oven thermometer ~ that helped out a lot 🥰

[Melethically]

I think you over mixed when adding the dry mixture! But they're cute ❤️

[khaledmahmood]

shape and looks doesn't matter as long as it tasted like a masterpiece

[aliciacortez]

Beat the egg whites longer and use gel food coloring.

[FunWithZoya]

:what did I do wrong?
:still tastes good
Me:forgot to keep it on your head

[kuqiysl]

I used the exact recipe but without food coloring. It tastes good but it’s like bread with a crispy outside. Now I eat it as cookies but it was a fail

[DIYcraftingworld]

The problem is the liquid food colouring they say to use gel colouring as it doesn't water down the egg whites and I think you hadn't whisked the egg whites enough as it looked as if there weren't stiff peaks which is what you need in order for perfect macarons. hope this helps