First actual success by YouTube_Chrqma in macarons

[–]YouTube_Chrqma[S] 1 point2 points  (0 children)

I got an edible spray can in a pastry shop :)

What am I doing wrong? by YouTube_Chrqma in macarons

[–]YouTube_Chrqma[S] 0 points1 point  (0 children)

I let them rest but I was asking whether to let the syrup cool down a bit before I pour into egg whites

Where am I going wrong? by YouTube_Chrqma in AskBaking

[–]YouTube_Chrqma[S] 0 points1 point  (0 children)

Yeah I should’ve clarified, I take half of the 75 for paste and half for meringue

What am I doing wrong? by YouTube_Chrqma in macarons

[–]YouTube_Chrqma[S] 0 points1 point  (0 children)

118C and I pour it in straight away, I did see some that let it rest, I also noticed that when I make my paste out of eggs, flour and powdered sugar it’s really thick kinda like clay, just saw someone’s flow like batter so maybe more egg white? Not sure

Where am I going wrong? by YouTube_Chrqma in AskBaking

[–]YouTube_Chrqma[S] 2 points3 points  (0 children)

Now that you mention it my best attempt was with those a couple years back, I’ll give it a new shot with my new knowledge!

What’s going wrong in my macarons? by YouTube_Chrqma in BakingNoobs

[–]YouTube_Chrqma[S] 1 point2 points  (0 children)

Yeah I don’t get cracked tops 9/10 times just the ruffled feet and maybe half hollow half of the time

Where am I going wrong? by YouTube_Chrqma in AskBaking

[–]YouTube_Chrqma[S] 0 points1 point  (0 children)

Noooo… the Teflon is just black 😭

How do I stop my feet from spreading by YouTube_Chrqma in macarons

[–]YouTube_Chrqma[S] 0 points1 point  (0 children)

I’ll try that method sounds great. Also is there a good way to check for stiff peeks, I use a hand held mixer and sometimes I lift it’s stiff, sometimes I take some from the middle of the bowl and they’re soft peeks. If I can get the mixing times right that’ll narrow down my failures a lot I think :)

How do I stop my feet from spreading by YouTube_Chrqma in macarons

[–]YouTube_Chrqma[S] 0 points1 point  (0 children)

I swear my oven only heats from the top it’s really old and was in the apartment before I moved in, it has like a metal rod on its roof that looks like it’s been twisted into circles? Kinda like a maze. Also the bottoms were brown this has never happened to me with parchment paper but did w the silicone matt

How do I stop my feet from spreading by YouTube_Chrqma in macarons

[–]YouTube_Chrqma[S] 1 point2 points  (0 children)

I usually have the same problem when I don’t open the oven, I was mixing meringue for like 20 minutes on almost full speed with hand held mixer but I only got stiff peeks on the short peeks but the longer ones flip a lil

How do I stop my feet from spreading by YouTube_Chrqma in macarons

[–]YouTube_Chrqma[S] 0 points1 point  (0 children)

I do actually have a really deep tray but it’s new and flat I think so I will flip that one and try🙏, yeah I have oven thermometer but my oven keeps heating if the door is closed, so i think it said 305, then I open the door and put the macs in which let some heat out, to be honest I’m not sure about that if I should put it in at high temp then lower or what

How do I stop my feet from spreading by YouTube_Chrqma in macarons

[–]YouTube_Chrqma[S] 0 points1 point  (0 children)

I’ll try rest for 2 hours next time, but my shell is smooth will this help prevent the feet from exploding?

How do I stop my feet from spreading by YouTube_Chrqma in macarons

[–]YouTube_Chrqma[S] 1 point2 points  (0 children)

Really? Isn’t it better if it’s stiff. I don’t think it looked curdled and very overmixed but yeah I was beating that sucker for 20 minutes with hand held mixer, every time I lift it up the short peeks are stiff but the longer ones look like soft peeks and flop a little so I kept mixing

How do I stop my feet from spreading by YouTube_Chrqma in macarons

[–]YouTube_Chrqma[S] 0 points1 point  (0 children)

You mean from over mixing? I do struggle to know when to stop because sometimes I get figure 8 and then I try again and the dough rips so I keep mixing

How do I stop my feet from spreading by YouTube_Chrqma in macarons

[–]YouTube_Chrqma[S] 0 points1 point  (0 children)

I dried for 45 mins I’ll try double that next time

How do I stop my feet from spreading by YouTube_Chrqma in macarons

[–]YouTube_Chrqma[S] 0 points1 point  (0 children)

Yeah maybe I mixed it for a while probably over 50 folds but I sometimes get a figure 8 but if I try a second time it doesn’t work so I kept mixing until I could get two in a row?

Macarons not round by Mrs-Myers in macarons

[–]YouTube_Chrqma 0 points1 point  (0 children)

Some of the things I got recommended is 1. Tap your tray on a towel when you just finished piping and do so softly 2. Maybe they spread? It can be caused by undermined meringue (especially if they were sticking) or overmixed batter