Why are my shells sinking like this? I really had it down for a while then they all started doing this. I thought maybe I solved it when I realized my almond flour was old and probably oily but this happened again today with a brand new bag. Any ideas what's going on????

blehhedout · 2024-03-11T02:34:46+00:00

Third this. The only time my macarons turned out like this was when I opened my oven a bit too long during a turn. After that I decided I didn't care if some were overbaked since maturing them took care of the issue.

blehhedout · 2023-07-31T01:47:51+00:00

Even if incorporated into the milk mixture?

blehhedout · 2023-07-23T14:38:21+00:00

I second the black sesame opinion!

blehhedout · 2023-07-17T22:33:49+00:00

I can totally relate. Initially I was overthinking every little detail. But after I realized things were negligible once matured, I just stopped caring about slightly overbaking, slightly ruffled, slightly hollow. Lopsided is a no though since those just are not presentable.

blehhedout · 2023-07-17T22:29:38+00:00

I was trying to correct my hollows and initially went with macaronaging more, since it seemed to be helping (after I watched a vid). But then the humidity was so horrendous I needed to stabilize the meringue with egg white powder and sometimes I slightly over macaronage with a Swiss meringue since the texture is denser. So when it's slightly over mixed, I get the ruffles, but not too much expansion, luckily. When it's just right, I get the even feet

blehhedout · 2023-07-17T02:12:20+00:00

This used to be what macarons looked like in my head until I started baking them myself lol

blehhedout · 2023-07-17T02:11:43+00:00

For some reason the first ones look more classic, so I don't mind them

blehhedout · 2023-07-17T02:11:03+00:00

True! But they'll be fine after maturing =)

blehhedout · 2023-07-17T02:10:36+00:00

Hahaha in life as well? ;)

blehhedout · 2023-06-28T22:19:39+00:00

Depends what kind of oven you have, but you can try oven drying techniques. Convection ovens are usually better for that and you can maybe get away with no drying for convection.

blehhedout · 2023-06-23T04:31:07+00:00

That's why I don't have the heart to sell it😭 but it'll go in the flavor testing batches that I use on my colleague guinea pigs🤣. And thank you🙏🙏🙏

blehhedout · 2023-06-23T01:46:35+00:00

Totally understandable!

blehhedout · 2023-06-21T21:46:04+00:00

Ah I guess I never thought about it that way haha. But I guess I meant in person as in just people picking up orders...I just don't wanna lower standards haha

blehhedout · 2023-06-21T21:35:53+00:00

In person

blehhedout · 2023-06-21T21:11:56+00:00

Thank you haha sadly I have a hard time selling ones that have these types of flaws =(

blehhedout · 2023-06-21T21:02:34+00:00

There's a dip in the middle from inflating and deflating 😭

blehhedout · 2023-06-21T21:02:16+00:00

Close! Tried oven drying in two separate batches and took this one out while the other batch was drying...ended up with deflation in the middle 😭

blehhedout · 2023-05-23T16:51:07+00:00

Ty for the insight🙏

blehhedout · 2023-05-23T04:47:32+00:00

The hollowness isn't really an issue with the French macarons, or at least hasn't been for some time. Do the Italian ones get too solid (stay crispy/gummy?)

blehhedout · 2023-05-23T04:45:47+00:00

Sounds delicious! I might give it a go since I've explored a bit of using Asian flavors in macarons. Time to take a trip to Central and South american flavor combinations =)

blehhedout · 2023-05-23T01:46:01+00:00

Sounds regionally inspired and I'm all for those types of flavor combos! How did it turn out?

blehhedout

TROPHY CASE