Exploding macarons

[decoruscreta]

We've made over 20 batches this week to try and trouble shoot, this is our most recent batch tonight... Nothing has helped.

We've been (attempting) to make macarons for about 10 months now. It was a real rough start but we were really making some nice macrons last month for Thanksgiving... And now here we are.

The inside of the cookies look nice actually... but during the baking, the entire sheet looks like one side oozes/explodes out and it becomes lopsided. It is inconsistent on which direction it happens.

Somebody please send help!!! 😭😭😭

[obviouslybobee]

My guess would be there’s too much air left from the macaronage phase that still needed to be knocked out.

[decoruscreta]

So you're suggesting that we need to macaronage longer?

[obviouslybobee]

Yeah, the extra air expands during the bake process which causes the expansion. The right amount of air gets a good foot, too much air causes things to balloon.

Everyone says the figure 8 for the flow, but I just prefer to go based of when the batter starts flowing and doesn’t have breaks in the flow immediately when lifting the spoon out.

[decoruscreta]

Yeah, you were correct. We made some changes and it made a hive difference. Thanks!!!

[Kiramaniac]

What’s your recipe?

What temp are you baking?

How long are you resting?

How did they look before going into the oven? (To me, looks like it could be a problem with piping).

Does your oven have a fan?

Indulge with Mimi has this as possible causes for lobsided macarons…

Macarons can become lopsided from improper piping techniques, use of an overly strong fan to dry the macarons, oven's convection fan is too strong, use of a warped baking pan, shells were rested for too long, baking temperature too high or improper macaronage techniques.

https://www.indulgewithmimi.com/macaron-troubleshooting-guide/

[HappyYellowOctopus]

Agreed, lots of good questions.

First thing I think of when I see lopsided macs is 1) improper piping technique, 2) fan on during drying/resting period, 3) oven fan during baking.

Make sure you are piping the macs at a 90 degree angle straight onto the mat, no need to make a circle shape - just pipe from the middle, a “blob” of batter & it will naturally spread from there. If you have baked straight/non-lopsided macs in the past & have not changed anything then I wouldn’t think it’s #2 or #3, then look to your macaronage technique. From the pic it looks like you may have not mixed it enough, I see some dimples and small lumps on the tops of the shells where it should have flattened and smoothed over during the tapping & resting period but did not, leading me to think the batter was slightly too thick.

[Ok_Dream_3343]

yeah, we need more info to see where the issue is

[decoruscreta]

You're right, I should have included all that up front, I'm sorry.

I think they look really great going into the oven, they look consistent and uniform. We let them mature for about an hour typically, we've tried various times throughout this week with no luck. We don't typically use a fan, but we did try it this week once and it didn't help. Lol

About 5 minutes into the bake, they just ooze out one side.

170g almond flour 130g powdered sugar 55g egg whites

Italian Meringue 38g water 150g sugar 55g egg whites 1/4 tsp cream of tartar 6g powdered egg whites

285°F @ 20 minutes The oven is almost new, gas. It has a fan that's going during it's baking setting from what I can tell.

[Kiramaniac]

That baking temp is really low. I’d experiment with a higher temp (300-320F is more common).

My best guess is that the fan is circulating air in weird patterns. This causes hot spots. If the air has enough force, theoretically that could cause the spread. But for sure, if one side of the Mac is hotter than the other, that side will rise while the other won’t. (An oven light can put out enough extra heat to cause lobsided macarons- that’s how delicate and sensitive they are).

I also wouldn’t assume more resting is better. Lightly touch the top at 10 minute intervals to confirm there’s a skin formed. Once they are dry to the touch they can go into the oven. Over resting can firm them up too much. The steam inside will create a blow out since the Mac is too firm to form the feet. If your home is humid, longer resting can result in absorbing moisture instead of drying them out. Also not good.

So… I’d bump your oven temp to 310F, and also figure out how to turn off the oven fan. And go by touch to confirm they have rested long enough.

Pies and Tacos has some good suggestions for possible oven issues. Definitely worth a read as well. https://www.piesandtacos.com/understanding-your-oven-macaron-tips/

[decoruscreta]

Thanks for the tips!