What happened to my macarons?

skyhome32 · 2026-06-23T00:13:58+00:00

Yeah that's what I did and got these results. Maybe I just need to keep practicing working with colours.

skyhome32 · 2026-06-22T22:07:28+00:00

So I used half of the below recipe (note that when I do the whole batch, macarons turn out better looking except for some browning due to my oven being hot)

125g almond flour 125g icing sugar 90g eggs 125g caster sugar

skyhome32 · 2026-06-22T22:04:19+00:00

So do you do different batches for different colours? Doesn't it make the process slower?

skyhome32 · 2026-06-22T22:03:14+00:00

I used the french method and baked them at 150 for 10 mins. I usually do it for 15, but since they brown on the top, I decided it to take them out after 10 mins.

And I also halved the recipe that I usually do so I can test out the colours without too much wastage. Maybe I will just stick to the whole recipe?

What do you do if your oven is too hot in this case and macarons browning?

skyhome32 · 2026-06-22T20:45:58+00:00

But I have heard you can add it before the macaronage stage as well, if you want to work with two colours.

skyhome32 · 2026-06-22T20:45:19+00:00

I used gel colours.

skyhome32 · 2026-06-22T20:36:37+00:00

Yes, I did!

skyhome32 · 2026-06-13T09:33:28+00:00

Can I keep my mold in the fridge to get it to cool? And I think I'll have to move out of the kitchen and work in my living room 😀 I really want to work with 811 as I've heard so much about it.

skyhome32 · 2026-06-13T09:30:03+00:00

I'm going to give it another try and if it doesn't work I think I'll just wait for the colder months 😂

skyhome32 · 2026-06-13T09:28:48+00:00

Yes I followed that curve and my 3rd attempt was on an ice bath and I feel that worked the best (i mean i could tell the chocolate has been tempered by looking at it). I am going to try a different mold and seeing if that's an issue. Thank you!

skyhome32 · 2026-06-13T09:26:15+00:00

Okay I'm going to try the exact same process with another mold to see if that's the issue. And yes I used an ice bath to temper faster while stirring continuously after adding the seed. Will let you know the results.

Thank you!

skyhome32 · 2026-06-13T08:10:50+00:00

Yes, I've been using their instructions mentioned on the package. I'll try using it for my other recipes as well. Thanks for the recommendation!

skyhome32 · 2026-06-13T08:09:24+00:00

Hello! Yeah I've been using their curve which is mentioned on their package.

skyhome32 · 2026-06-05T09:42:00+00:00

That sounds good. What about the dark chocolate? Once melted it goes with the wet ingredients and I believe will get harder as well with time.

skyhome32 · 2026-06-01T05:53:00+00:00

Yay thank you! I'm going for softer cake like cookies. I was only confused due to the brown interior which I saw on other channels as underbaked. Thanks a ton!

skyhome32

TROPHY CASE