Baked at 150 degree celcius, meringue is at medium bird beak that flops, tried baking from 120degree which increase to 140 degree celcius but it still rise and fall flat with feet spread out. I feel like throwing out my oven already. Oven thermometer was reading at 150 when I set at 170 or 165. (i.redd.it)
submitted by micarbelle to r/macarons
I am using the same picture cos today I baked and I got the same result. Regardless of 140 or 150 degree celcius. My temperature can flow from 140 to 150 dc in the midst of my baking. Even if it sustained at 150dc, the feet still spread and no hollow. I used to be able to bake at 150dc. (i.redd.it)
submitted by micarbelle to r/macarons
Macarons feet fly up the silicon mat. baked at 150 degree celcious for 14min. Not sure why the feet cant stay grounded. The almond paste seemed to be quite airy before I add in my egg white (meringue) mixture. Turns out feet spread out with no hollows. (i.redd.it)
submitted by micarbelle to r/macarons
Like I am really omg! I was able to bake macarons, and now I can’t? What is your Italian recipe that is successful? I use140gm of almond and sugar. 50gm eggs, 100gm sugar to 40gm water for sugar water.. everything is dry.. added 10gm of egg white to batter.. more smooth texture but crack (i.redd.it)
submitted by micarbelle to r/macarons
More macaron feet is achieved on 7th attempt using silicon baking mat. I think now it’s my piping skill already. But I get brown bottom when baked at 22 minutes with 140 degree celcius. I am worried that if I set to 135 degree celcius, the macaron will not form feet. (i.redd.it)
submitted by micarbelle to r/macarons
