this video is complete and accurate. its really simple, if you whip the meringue according to rules for stiff peak meringue you will fail. Its over whipped. And, if you fold the dry into meringue like you see chefs folding souffles and mousses, you will fail. A certain amount of air has to be beaten out. In France the almond/sugar mix is sold already blended, its called tante pout tante , half and half. And finally, there is no such word in french language as macronage, thats a pretentious term. The correct term is plier (plee yay). If they fail, put them back in to dry out, then chop and fold into bavarois or mousses or even blend into ice cream and re-freeze. You can also process into powder and make frangipane from it, add butter , egg and a spoonfull of flour. No waste in french bakeries.
What a lovely concept of not wasting any of the failed macarons by using them for other purposes. I really like the idea of making frangipane from it. I always wondered where the word macaronage came from. We are so funny aren't we when it comes to the English language? 😆 I will have to mention this word "plier" in my future macaron videos, so thank you! It actually is more sensible with the translation coming out as "fold." That is all we are doing, after all! :) That is so cool they sell the mixture already blended for you! That would save a lot of guesswork for the average baker. Have a lovely day, Gerard! And thanks again for the education. I'll pin this so others can learn from you as well. 🤗
Not to quarrel too much, but in April, we took a course at Le Foodist in Paris on making macarons, and our teacher referred to the folding as macronage. Now she was giving the course in both English and French, so perhaps to the francophones among the class she used plier rather than macronage. Wonderful 3 hour experience on a rainy afternoon. Unfortunately, we haven't been able to replicate our results from that day. Thanks for the video. It will definitely help.
Keep trying, John. Eventually you’ll get there! Perhaps macaronage is becoming an accepted word as time goes by? Kind of like how literally can now mean figuratively. 🤷♀️ If you need any help with macarons, let me know! I’ll be glad to share what I’ve learned and help troubleshoot.
I have been trying for so long to get my macarons right. I have read so many blogs and fix it videos but none have helped me. But your video is really AMAZING. I cannot believe you have not got thousands of likes. All I can think of is that people do not find it. Thank you so much for this WONDERFUL video. I am going to use your tips to tonight. Will let you know how I go. Thank you again. :)
Oh these finicky little cookies! Keep at it, I promise you will get there. Do let me know how it goes. I’m actually working on a new troubleshooting video to compliment this one as per a viewer request, but it’s slow going. 😁 Honestly, I will be more than happy to help you tackle these little beasts. Feel free to contact me and I will share any tips I’ve learned over the six months it took me to figure them out. I’ve been making them successfully for years now, and occasionally, they still trip me up and I have to read my own recipe tips again. 🤣. I really do want you to be successful, Miss Glitteryone (cool name, by the way!) so I am here for you as long as you need to master the mischievous macaron! 👩🏼🍳🤔😬🤗
This video is spectacular thank you so much. It really takes the terror out of trying this recipe. It’s brilliant to see the actual examples of what the mistakes look like. Amazing job.
Macarons are a journey. Don’t be afraid to fail along the way. Eventually you will make fabulous ones. If you try my recipe and need help troubleshooting, just let me know. I can help you with my own recipe. Others are up in the air as there are a lot of bad ones out there. 🤣
If it makes you feel any better, Soralella, I went through dozens of recipes and thousands of macarons shells and practiced nearly every day for over six months before I learned to finally make them. 🥴😳 Have you tried the recipe and method I posted? If so and you want help learning how to make them, I’ll be glad to help you along the way.
Let me know if you need help! I want you to be successful. I have a migraine brewing so may delay in answering questions for a day or so. But I will be glad to help you learn how to make macarons. Let me know how you do!
I am new to making macs. Never piped before, Never made italian meringue either but set myself the challenge. I am so glad I found your video. Spot on! You were very generous with your examples and explanation. Thank you so much!
Good luck, Catherine! Enjoy the process of learning how to make macarons. They are a difficult little cookie to master, but once you learn how, you will be so proud of your accomplishment. It’s all about learning a new technique and skill. So don’t give up and keep trying. I prefer the French method and give recipes for that, but the Italian is a very sturdy and solid design. The Swiss is another good recipe for you to try. Try all of them and you’ll soon have a favorite method.
Excellent, thank you so much for sharing! My biggest problems (lopsided and hollow shells) were linked to resting them for too long before baking and over whipping the meringue. Took me more than 6 months to figure out by myself! Save yourself valuable time and avoid frustration by watching this video, it’s all clearly explained! One parameter that could be the topic for another video: the oven (temperature, with/without fan, distance from heat source, rotation of the baking sheets, one or multiple trays at a time, etc…). Agree that this cookie is by far the most difficult to get right as so many parameters could impact the outcome! Thank you again for your help!
Jean-Charles Marié, I’m so happy you finally figured out how to make macarons! It took me around six months as well and was facing the exact two issues. That’s a great suggestion on the oven causing variations. I’m definitely open to making such a video when my arm has rested and more almond flour is purchased. I will put it on my to do list if you would be interested in watching such a video. 🤗
@@Jacksonsjob Oh for sure, yes I'd be very interested! But health comes first, and this challenge can certainly wait until you feel better. Best wishes from Boston!
I will definitely start planing for it, then! Anything in particular you’d like addressed? Perhaps it will be best to bake them without food coloring so the differences is more apparent. How do you pronounce your first name? Is it like Zohn or Jean? I’m terrible at pronouncing things. Macaron was a bit mangled. 🤣
@@Jacksonsjob Apologies for the long delay in my response: one thing that really is poking my curiosity is that nobody seems to agree on what would be the best temperature to bake perfect macarons. I've read from 250F all the way up to 350F (which I believe is the temperature recommended by Pierre Hermé when he bakes his "whole chocolate macaron shells"). This is such a huge range! Of course, most of the time, 300F is recommended and yet, I question whether this setting is the most suitable one. Funny thing, everybody claims that every oven is different and that we should all use reliable thermometers in order to have a perfect control, and yet, I get better results when oven temp is around 280 to 290F, not 300F. So maybe something along those lines as to what EXACT temperature would be best. Not to mention "oven-drying method" vs. normal resting method for skin development... So many parameters to check! What would be your recommendations for your next macaron video? By the way, I go by JC because people usually have a hard time pronouncing "Zohn" as you guessed it right! 😂 Hope you're feeling better BTW!
I will be giving this a lot of thought. For me personally, I like 285 for macarons at 18 minutes and 305 for chocolate macarons at 18-19 minutes. But since most ovens still only do 25 degree increments over here, I stick to the closest temperature for most people to get good results. I’ve tried the 350F and did have some good success around 10 minute mark, but it was washing out the food coloring too much. I did like 250-275F around 22-28 minutes for food coloring the best, but then I started running into the problem of the shells drying out too much when I was doing multiple batches. So that’s where I ended up suggesting 300F. I have had baby stoves and larger stoves. If the stove is giving the correct temperature consistently, then it should be pretty universal for everyone. The issue becomes when a stove fluctuates temperatures widely (our old stove would vary 75 degrees sometimes and couldn’t keep a consistent temperature.) So I think as a stove ages or if it becomes dirty (dirty stoves run hotter in my experience) that’s where the “every stove is different” idea comes from. If you have a thermometer inside your stove and start studying it and learning how your stove fluctuates, retains temperature, then you really start to see consistent results.
You are such a great teacher! I've tried for years to bake a decent loaf of bread and you taught me what to look for so I could adjust to the circumstances in MY kitchen! I don't know if I'll ever try these but I know where too come if I do! 💗
Thank you, but you totally sell yourself short. You are making your own recipes and everything! Plus, you figured out your rising time is like 5 seconds in your climate. 🤣😳😁 I have two more videos of macarons (a chocolate and a lime) in the works but I don’t plan to show many after that. Maybe one here or there with the seasons. It’s actually quite painful for my arm to make more than a batch or two a month. I spent 5 days under the house after baking all these cookies. 🤕🥹😆
My fingers went numb and I had tingling all the way down my arm for two days. I have scar tissue in my shoulder and when the area gets inflamed, it presses on the nerves that run down my arm. I kind of forgot why I have been putting off making the videos for them. Fun times, getting old. 🤪😳🥹🤣
Wish I'd watched this prior to my first 2 attempts this weekend. I've never even tasted a macaron...so I struggled, haha. I will try again another time, because these were so time consuming! Thanks for the tips for the future!
Thank you so much for this video. I let my macaron rest for 1 hour already and the top already came out non-sticky to my finger, however when I baked them I still had no feet and a cracked top so I was wondering why and your video just perfectly explained the reason. I will let them rest for 2 hours next time haha since the current humidity where I live is 60%
☺️ I typically have success by waiting 90 minutes and then turning on the oven to preheat after the timer goes off on super humid days (above 80%.) Try that next time.
Hi! Thank you for the video! I made my first batch this weekend and the tops were slightly wavy. Do you know why this could be? On the oven they looked perfect but soon after taking them out, the tops deflated slightly.
I've found there's usually a couple of reasons for this. One, some brands of almond flour can be more oily than others. If it is consistently happening, it's the almond flour. If the oven is convection and the macarons being placed where the fan hits them as they are baking and the tops get a bit of a wave to them as they bake. If you do not fully bake them, they can also do this. It's also really common with the heated meringues. I seen this the most when using Swiss or Italian meringues. The almond flour and powdered sugar doesn't get evenly mixed in and it leads to instability. I hope these tips help guide you.
@@Jacksonsjob thank you for responding! I’m thinking the almond flour or the fan in oven. Maybe I’ll turn that off next time. And see if it still happens, if so, then I’ll change the flour. Thanks again!
De nada. Solo me tomó alrededor de 6 meses de intentos fallidos. ¡Estás obligado a hacerlo mejor que yo! ¡Buena suerte! Espero que puedas entender mi español limitado. Jaja. 😅
For my recipe, you need to use softer peaks where it curls back into the batter. Failure to do so will cause a lot of issues, mainly hollow shells. I have a video showing how to make macarons if you are interested. If after following the recipe I posted you are still having trouble, feel free to reach out and I will help guide you until you are successful. Macarons are finicky! My method is so successful that once you get the hang of it, it becomes easy.
Hi! I've tried a recipe more than 10 times and just 2 or 3 times my macarrons had feet and the other times no one didn't come well. Then i saw your video i realized that i was overmixing and maybe the macarrons werent resting enogh. Well, after all this i hope you can answer, why the macarrons had not feet? I apologize for my english, i hope you can understand me 😅😅
Hello, Diana! Personally for me, feet won’t happen for two reasons: I didn’t rest the batter long enough to dry or the oven temperature was too low and couldn’t burst the shell in time before it baked on the outside. If you are using Celsius, try 150C (300F) and the middle or bottom third rack. When resting them, try waiting 90 minutes and then turn on the oven to preheat. Have you tried my recipe? Many find success with it. I hope this information helps. Let me know if you need more help. By the way, your English was great. 😊
If it doesn’t, I’m here for you until you get it right! They are so tricky to learn and I’m sure you’ll get it with persistence. I just made macarons tonight ironically for the first time in many moons and they actually turned out. They aren’t the prettiest but they have feet and are full. 🤣😊😂
Hi Lisa. I live in a humid climate that frequently gets 99%. I have to let mine sit 90 minutes then I turn on the oven and wait for it to preheat. Whenever it has gotten to around 50% humidity, I could bake them within about 30-45 minutes. Unfortunately, being meringue based, the weather makes it difficult to give you a set time but hopefully that range helps guide you.
@@Jacksonsjob oh i see. Thank you for the fast answer! I am planning to bake macarons tomorrow so i have been searching high and low for some tips and tricks. Your video helped me very much😊👍
Is this your first time making them? If so, go into it with a bit of humility and hilarity and you’ll find yourself having fun regardless of how they turn out. If you need help, I’ll be around and will be glad to answer any questions. I recommend slightly undermixing the batter because by the time you transfer it to a piping bag and start squeezing as a newbie, it can often deflate quite a bit. Remind yourself these are called the world’s most difficult cookies and if you succeed, be on top of the world. If you fail, you can remember that I failed for around 6 months straight, baking them nearly daily. 🤣🤣🤷🤦🏻♀️
@@Jacksonsjob i have tried it a few times before. The first ones being a complete disaster😂 the last time was ok, but i think the problem was overmixing. I will try some of the tips i got from you tomorrow and hopefully i will improve a little bit more than last time. Thank you for being so kind and taking your time answering my questions. ☀️☀️☀️
If you use the recipe I have, I can help you more a lot more with problems that may occur. There’s a few more videos on macarons I have done upon request of other viewers that might help you as well. I have a limited knowledge on the Swiss versions as I just wasn’t a fan of its overall sweetness. If you are using Italian method, I will fully admit to have never trying it as I have an old injury that made me never want to work with using a mixer and hot 🥵 syrup at the same time. 😳
Hi how many minutes you usually whip your egg whites to soft peaks? Just for me to have an idea when to stop😅 I already tried your recipe last week and it really came out great then sadly this week I tried it again twice and it always came out looks like my meringue is weak because of the microbubbles texture of my macs.
It really depends on the temperature of the eggs, the type of mixer and beaters used. If they are at room temperature, and using a hand mixer with the regular beaters, it takes roughly 3 1/2 minutes on a low speed and 2 1/2 minutes on a medium low speed. If they are colder such as straight out of the fridge, it can take 10 minutes or longer. I am personally not a fan of stand mixers as they seem to make more unstable french meringues unless you are scraping the sides on occasion. Try adding the sugar in the very beginning to see if that eliminates your microbubble issue. By adding the sugar all at once before even starting the mixer, it will slow down the process and helps ensure the sugar is well dissolved. Then mix on a medium low speed. The more you practice, you'll find your rhythm and you'll be more and more successful. Hope that helps!
@@Jacksonsjob Wow, I didn't expect you respond to my question so right off that bat thanks for taking the time to reply. Your recipe really brings out again my inner love for making this monster cookies, I actually started making macs way back 2021, I even started selling them, but I used other french recipes it was great at first then all of a sudden after several months of using that recipe, I don’t know what happened, batch after batch of making macawrongs really got into me, I felt frustrated then I stop making them BUT last month I accidentally found YOU here in youtube after watching your Videos right then and there I felt something that my innerself telling me that “I have to try this one” then I gave it a shot then that’s why Im here now loving again this devilicious macarons. Im from Philippines by the way. I will definitely update you after I try tomorrow.
Hi! Again, so here’s an update. I tried the troubleshooting you mentioned yesterday regarding my weak merengue. I followed every detail, and I even used a hand mixer instead of the stand mixer (just to get it right), and I think the issue was solved. BUT as we all know, macs is macs so there’s another issue that arises. 😅 I checked the humidity in my area, and it's only 75%, but my macs don’t dry even if I’ve waited for about 2hrs. They’re still sticking on my fingers, so I decided to used hair blower to fasten the drying process. So I baked them @130C for 23min. (I baked at lower temp due to heating issue with my oven). So the 1st tray came out volcano like, the 2nd tray is loopsided, the 3rd and 4th trays are also volcano like. My oven is convention (up & down heating source) and I bake in the middle rack. I watched your video again, and I think the culprit in this one is my over macronage?
Hi there! From the Philippines, that is wonderful! Such a lovely part of the world. My brother used to date a girl from one of the coastal areas decades ago and she would show us photos of her town. The landscape was stunning. Thats so fun to hear about how you started with macarons. You will get back to selling again! If not my recipe, you will find one that suits you. I promise! So the volcano shaped shells in your instance: did any of them have feet? Since you turned down the heat in your oven, I am going with the resting period and humidity being the driving factor. It’s what causes mine to occur. Forcing the shells to dry with a hair dryer or fan sounds like a great idea (I’ve tried it myself) but it often does what you experienced. Lopsided shells mostly mixed with volcanoes. Tiny feet if you are lucky. When it comes to your humidity, are you using a silicone mat or parchment paper? Anytime the humidity gets high here, I use parchment on top of the silicone mats. The mats tend to prevent the French meringues based shells from drying out properly in constant humid climates like it can be where I live. During the sticky days of summer, if I don’t use parchment, it takes hours and hours for them to dry. With parchment, usually 90 minutes drying and then turn on oven to let it preheat while they dry some more is enough even with 99% humidity. What I’m going to do is ask another friend, follower of this channel and macaron lover her oven drying method. She’s from UK area, so it may be a delay until she responds. She’s had a lot of success with it, so I’ll ask to share it with you. That may be an option for you. She makes them constantly and has surpassed my skill level, especially with flavors. So I’m sure she will be happy to help. I’ll respond her when I hear back.
Yeah, you should consider visiting some places here. We have tons of stunning places here to experience. Hopefully, this year I will get back to selling again! 🤞 On the volcano shells, yes, some of them have little feet and some are lopsided. Oh, so maybe that's why my macs don't dry properly because I'm using a silicone mat. I'll try again tomorrow with parchment paper. Let's see what will happen. Oven drying with a French recipe? Wow, that's a big help! I've read about oven drying, but never tried it. Most oven drying I encounter are Swiss and Italian recipes which I'm afraid to try because of the heating process. I'll be patiently waiting for her positive response. I’m excited to try. 🥰 Thank you a lot.🥹 I really owe you this one even though my macs aren't good yet, but Atleast I have someone to talk to regarding the mishaps of this delicate cookie. Unlike before, I don't have anyone to ask. 🥰
Hello there I made macarons and they are sticking to the parchment paper and brown from top tried setting the oven temp and keeping it a rack low nothin works They are sticking and very chewy when pressed or eaten ? Would be waiting for a reply
It sounds like they are both underbaked and at too high of a temperature. Since every oven is different, you may have to play around with baking times and temps. First thing I would do is drop the temperature 25 degrees (5 degrees Celsius) and increase your baking time 3-5 minutes. See if that helps with the over browning and underbaking. Continue to drop and and increase baking time until they are no longer sticking to the parchment and not over browning. It will take a bit of trial and error, I’m afraid. Another thing you can do if you have two racks is to place an empty baking sheet on the top rack to avoid the over browning. If you don’t have two racks, sometimes stacking two baking trays together and piping on the top tray can help as well.
Now one new issue what I have is after combing dry ingredients to meringue and just to mix uniformly ingredient I am getting flowing consistency, I not even started folding it, as soon I just combing almond flour mixture to meringue iam there with piping consistency, so many folding so much to get the consistency why I am not Please advise
If I am understanding correctly, the flow consistency is already pretty fluid by the time all the almond flour and powdered sugar is absorbed? If this is the case, then try adding the dry ingredients in stages. Instead of adding it all at once, try adding 1/4 at a time. See if that helps you. If not, you may want to heat your egg whites a little longer until you get the hang of it. I hope this helps.
@@Jacksonsjob thanks for your immediate reply. Meringue looks good stiff, when I add mixture it still looks ok, when I mix just to combine it looks bit loose so I check before I start folding and it falls without breaking with no effort And my macarons all crack like volcano type I tried 8 to 10 times with all possibilities reading many UA-cam tips and tricks
Have you tried my recipe? I only go to soft peak meringue. The stiffer your meringue, the less room for error you have as it does not expand in the oven and can collapse more easily when folding. If you want to try my recipe, watch these two videos I am linking and then give it a go. I recommend resting 60-90 minutes prior to turning on the oven since you are having volcanoes as well, maybe closer to the 90 minute mark. If you do decide to try my recipe after watching the videos and are still having issues, contact me and I will troubleshoot each issue until you are successful. Macarons are tricky and sometimes you just need someone to help guide you through each problem. I can do that with my recipe as it’s the one I’m the most experienced with and there are some really terrible recipes out there as you are finding out. I am not sure of your time zone, but I’m about to head to sleep so I won’t be able to guide you more tonight. But I usually check my comments daily as health allows. Do let me know if you need more help after trying my recipe. Or if it worked, I would appreciate feedback! Have a pleasant evening. ua-cam.com/video/_15WTg4_Qfg/v-deo.html How to Macaronage - Experimenting with Macarons ua-cam.com/video/QeiQf-5JxVk/v-deo.html
Thanks once again for your timely response. I live in sydney Australia yes I tried your recipe and it took for me to dry the macaron for 4 hrs then, may be due to long time outside it did crack, then with same recipe i tried oven drying and Swiss method both not came so perfect
Four hours is likely too long. What is the humidity like in your area typically? I’ve made them in 99% humidity and they only needed 2 hours to dry. Try dropping the temperature 10C and add a couple minutes to the bake time. Do you have access to a blender or food processor? If so, try pulsing the almond flour and powdered sugar together and then sift it. See if that helps at all.
Oh dear. It's so discouraging when this happens. Don't worry, it will get better with practice. This sounds like what I personally experience being in a high humid climate. Two main things I have found to cause cracks is under mixing the batter and under estimating the drying time. If there aren't feet, or very little and they are more like volcanic in shape: this indicates it is under-mixed with not drying long enough. The meringue needs to be deflated just enough so that it rises in the oven and hits the outer shell, bounces around and fills out the cookie, but then the remaining steam "bursts" out the bottom creating the ruffled feet. When the shell isn't dried enough, the steam rises, hits the top, breaks through the shell as it was thinner than it should have been. When the batter isn't mixed enough, there is more air in the batter and more pockets of steam to come out fast, so there is more pressure to burst open the cookie like a fissure forming a volcano like shape. That's why you often see this occur. The shells will be nice and full on the inside typically, just look sad. When the batter is mixed enough, but the shell is not had enough time to dry, the same process happens, but with less "umph" to it. There's not as many air pockets to allow the steam to come rushing up, so it starts searching around and looking for the weak points. These will often create some feet and less pronounced cracking on the top. To combat both of these, the best advice is to wait until the macaron is dry to the touch. THEN, turn on the oven and allow it to preheat for 30 minutes. Then place one tray in and see if it fixes the issue. This creates a stronger shell, giving the macaron a chance to dry out more. If you wait too long, you'll have tinier feet as you continue to dry them and a mushroom type of affect where the top can have a concave look to it in the feet or even lift off the bottom of the ruffles do to the force where it had to work extra hard to escape that steam. Since every climate is different, the 30 minutes is a general guideline and you'll have to just tinker back and forth. I will try to make a video on this topic to help illustrate it. In the meantime, I hope this helps guide you. Let me know if you need more assistance. They are a tricky little confection to master.››
What recipe are you using? What is the humidity in your area? Are you using parchment paper or silicone mats? It could be the recipe, the humidity, the silicone mats or a combination of these factors.
Just sharing. It depends on the recipe. Some need more macaronage some need lees. Im using and trying 4 different recipe.. And each of them have different stage of macaronage. This evil cookies really fool me 🤣🤣🤣 Btw, im using different recipe because i usually got different type of almond flour.. Everytime i bought the new one i must test first. And decide which recipe I'll use.
You are absolutely correct. This troubleshooting tutorial is specific to my recipe based off the original French method. The video was created to help a particular person still struggling to make macarons. I make “viewer request” videos to compliment recipes I’ve already shared. I cannot make a blanket statement for all macaron recipes as there are so many out there and several different techniques. I can only help people with the recipe and method I use and happily guide them to others that use other styles. The amount of macaronage depends on the way the egg whites are beaten, how vigorously the person knocks out the air and the way the meringue is prepared. This is something you just have to learn as you go and work with meringue in general. This is where the saying “the worlds most difficult cookie” comes into play. 😁 If there is anything with my recipe you need help with, I’ll always be happy to assist! Other recipes, my knowledge will vary between brilliant to busted. 😬
It could be a variety of issues. First, the recipe could not be balanced, the almond flour being old or ground poorly will often cause releasing or natural oils, too much moisture in the meringue which is common for Swiss and Italian meringues or in a humid climate or a convention oven blowing on the outside and creating waves before the shell fully sets. Unfortunately, you have to experiment with each cause to rule out the issue for your particular situation. But the most two common causes is a bad recipe or bad almond flour.
@@Jacksonsjob Ohhhh that’s possible! Tysmm do you have a recipe for beginners trying to make macarons? I’m good with every pastry but I cannot seem to master this skill and I may have to go to culinary school to do this and more
ua-cam.com/video/_15WTg4_Qfg/v-deo.htmlsi=tG9qPzFSUTgRE_0Q is the recipe I use and if you go to my channel, there’s some more videos. Also, on my website I have a whole section dedicated to when I learned to make them and documented the mistakes along the way. You can always reach out to me here, on the website or through Instagram or Facebook and I’m happy to help you troubleshoot. I can help with my recipe and direct you to other good sources if you decide to try other methods such as Swiss meringue.
I’ll keep an eye out on my messages and try to make sure to respond if you have any questions. Take your time and enjoy the process. They are tricky to learn but I’m here to help!
The sugar ratio could be off, the almond flour is a bit oily, the type of food coloring especially liquid, the folding was a little too much or the oven temperature was a bit too low and as the macaron settles, the shell crinkles up. These all can cause wrinkles in the macarons. I see it most often in heated meringues and liquid food coloring.
I tried making macarons today and they kept getting stuck onto the pan. I greased the pan beforehand and lined it with parchment paper, but the macarons got so stuck that I couldn’t remove them in one shape. They ended up separating between the bottom and the skin formed top. I’m not sure what went wrong. Can someone help with this?
Did you always grease the pan? If so, that could be the issue. The grease will keep the shells from drying out properly and make them stick to the parchment. If they are getting stuck and separating from the tops, it can honestly be a variety of reasons. For example, removing them from the parchment before they had a chance to set, removing them from the parchment after they have set too long and sweated moisture, the ratios you are using for the recipe could be wrong, measurements of the ingredients were off, the almond flour is a bit oily and needs to be dried out in the oven first, they dried too long, didn’t dry long enough (yes both can cause this to happen) or they weren’t fully baked. But I’m a bit suspicious of the oiling of the pan and then sticking down the parchment. Also, non-stick surfaces can cause this to happen for similar reasons.
Hi Morcexd, that could be the recipe, the amount of times you mix the batter, the oven, resting time or the baking surface. When you slightly undermix the batter, your feet will become taller. For some recipes, especially the ones with heated meringues, the feet typically stay smaller and more petite in general due to how tightly structured the meringue has become. On silicone mats, feet can become smaller due to its insulating properties. You can try resting the macarons a little longer or less and see what happens. If the tops are a bit mushroomed shaped, it was dried a little too long. If they are smooth and even, you could try a little longer. I typically wait 90 minutes and then turn on my oven, even in lower humidity. And finally, I have seen this happen in an oven that wasn’t hot enough. On the lower side of the temperature range or one that wasn’t preheated prior, it could lead to smaller feet. It sounds like you could have the perfect macarons for that type of recipe. Congratulations on having all the other issues worked out!
Oh no! How long are you resting the shells and are you using a silicone mat? In my climate with high humidity, if I use a silicone mat and not parchment and don't rest them at least 90 minutes before turning on the oven, I will frequently get cracks. Have you tried the recipe I provide in another video or do you have a recipe you are using that you care to share? Sometimes recipes can also cause cracking.
this video is complete and accurate.
its really simple, if you whip the meringue according to rules for stiff peak meringue you will fail. Its over whipped.
And, if you fold the dry into meringue like you see chefs folding souffles and mousses, you will fail. A certain amount of air has to be beaten out.
In France the almond/sugar mix is sold already blended, its called tante pout tante , half and half.
And finally, there is no such word in french language as macronage, thats a pretentious term.
The correct term is plier (plee yay).
If they fail, put them back in to dry out, then chop and fold into bavarois or mousses or even blend into ice cream and re-freeze. You can also process into powder and make frangipane from it, add butter , egg and a spoonfull of flour.
No waste in french bakeries.
What a lovely concept of not wasting any of the failed macarons by using them for other purposes. I really like the idea of making frangipane from it.
I always wondered where the word macaronage came from. We are so funny aren't we when it comes to the English language? 😆 I will have to mention this word "plier" in my future macaron videos, so thank you! It actually is more sensible with the translation coming out as "fold." That is all we are doing, after all! :)
That is so cool they sell the mixture already blended for you! That would save a lot of guesswork for the average baker.
Have a lovely day, Gerard! And thanks again for the education. I'll pin this so others can learn from you as well. 🤗
Not to quarrel too much, but in April, we took a course at Le Foodist in Paris on making macarons, and our teacher referred to the folding as macronage. Now she was giving the course in both English and French, so perhaps to the francophones among the class she used plier rather than macronage. Wonderful 3 hour experience on a rainy afternoon. Unfortunately, we haven't been able to replicate our results from that day. Thanks for the video. It will definitely help.
Keep trying, John. Eventually you’ll get there! Perhaps macaronage is becoming an accepted word as time goes by? Kind of like how literally can now mean figuratively. 🤷♀️
If you need any help with macarons, let me know! I’ll be glad to share what I’ve learned and help troubleshoot.
Why is it that I got more information from this video than that last 100 I watched. Thanks so much
Probably because I had a lot of experience failing at macarons before learning how to make them. 🤣 Let me know if you need more help. 🤗
I have been trying for so long to get my macarons right. I have read so many blogs and fix it videos but none have helped me. But your video is really AMAZING. I cannot believe you have not got thousands of likes. All I can think of is that people do not find it. Thank you so much for this WONDERFUL video. I am going to use your tips to tonight. Will let you know how I go.
Thank you again. :)
Oh these finicky little cookies! Keep at it, I promise you will get there. Do let me know how it goes. I’m actually working on a new troubleshooting video to compliment this one as per a viewer request, but it’s slow going. 😁 Honestly, I will be more than happy to help you tackle these little beasts. Feel free to contact me and I will share any tips I’ve learned over the six months it took me to figure them out. I’ve been making them successfully for years now, and occasionally, they still trip me up and I have to read my own recipe tips again. 🤣. I really do want you to be successful, Miss Glitteryone (cool name, by the way!) so I am here for you as long as you need to master the mischievous macaron! 👩🏼🍳🤔😬🤗
This video is spectacular thank you so much. It really takes the terror out of trying this recipe. It’s brilliant to see the actual examples of what the mistakes look like. Amazing job.
Macarons are a journey. Don’t be afraid to fail along the way. Eventually you will make fabulous ones. If you try my recipe and need help troubleshooting, just let me know. I can help you with my own recipe. Others are up in the air as there are a lot of bad ones out there. 🤣
@@Jacksonsjob thank you so much.
@416London you’re welcome!☺️
I can't get over how cute your dogs are. Hahaha just jumping for macarons. 😂so cute
😊 Thanks! Our girl has earned the nickname Macaron Maggie over the years. 😁🐕🐾
Excellent video! Thank you for the visual and example
I’m so glad you found it useful!
I have tried to make these for years. I've always failed. No matter how many videos I've watched, always failed. I must have tried at least 30 times.
If it makes you feel any better, Soralella, I went through dozens of recipes and thousands of macarons shells and practiced nearly every day for over six months before I learned to finally make them. 🥴😳
Have you tried the recipe and method I posted? If so and you want help learning how to make them, I’ll be glad to help you along the way.
If you're able to find a class in your local area that helped me by having someone with years of experience guide me.
That is very true about the classes! When I show people in person, they always learn it right away as a teacher can guide them every step of the way!
I’ve tried others but I’m going to try your recipe. Thank you so much!
Let me know if you need help! I want you to be successful. I have a migraine brewing so may delay in answering questions for a day or so. But I will be glad to help you learn how to make macarons. Let me know how you do!
@@Jacksonsjob thank you very much.
I am new to making macs. Never piped before, Never made italian meringue either but set myself the challenge. I am so glad I found your video. Spot on! You were very generous with your examples and explanation. Thank you so much!
Good luck, Catherine! Enjoy the process of learning how to make macarons. They are a difficult little cookie to master, but once you learn how, you will be so proud of your accomplishment. It’s all about learning a new technique and skill. So don’t give up and keep trying. I prefer the French method and give recipes for that, but the Italian is a very sturdy and solid design. The Swiss is another good recipe for you to try. Try all of them and you’ll soon have a favorite method.
Excellent, thank you so much for sharing!
My biggest problems (lopsided and hollow shells) were linked to resting them for too long before baking and over whipping the meringue. Took me more than 6 months to figure out by myself! Save yourself valuable time and avoid frustration by watching this video, it’s all clearly explained!
One parameter that could be the topic for another video: the oven (temperature, with/without fan, distance from heat source, rotation of the baking sheets, one or multiple trays at a time, etc…).
Agree that this cookie is by far the most difficult to get right as so many parameters could impact the outcome!
Thank you again for your help!
Jean-Charles Marié, I’m so happy you finally figured out how to make macarons! It took me around six months as well and was facing the exact two issues.
That’s a great suggestion on the oven causing variations. I’m definitely open to making such a video when my arm has rested and more almond flour is purchased. I will put it on my to do list if you would be interested in watching such a video. 🤗
@@Jacksonsjob Oh for sure, yes I'd be very interested! But health comes first, and this challenge can certainly wait until you feel better. Best wishes from Boston!
I will definitely start planing for it, then! Anything in particular you’d like addressed?
Perhaps it will be best to bake them without food coloring so the differences is more apparent. How do you pronounce your first name? Is it like Zohn or Jean? I’m terrible at pronouncing things. Macaron was a bit mangled. 🤣
@@Jacksonsjob Apologies for the long delay in my response: one thing that really is poking my curiosity is that nobody seems to agree on what would be the best temperature to bake perfect macarons. I've read from 250F all the way up to 350F (which I believe is the temperature recommended by Pierre Hermé when he bakes his "whole chocolate macaron shells"). This is such a huge range! Of course, most of the time, 300F is recommended and yet, I question whether this setting is the most suitable one. Funny thing, everybody claims that every oven is different and that we should all use reliable thermometers in order to have a perfect control, and yet, I get better results when oven temp is around 280 to 290F, not 300F. So maybe something along those lines as to what EXACT temperature would be best. Not to mention "oven-drying method" vs. normal resting method for skin development... So many parameters to check!
What would be your recommendations for your next macaron video?
By the way, I go by JC because people usually have a hard time pronouncing "Zohn" as you guessed it right! 😂
Hope you're feeling better BTW!
I will be giving this a lot of thought. For me personally, I like 285 for macarons at 18 minutes and 305 for chocolate macarons at 18-19 minutes. But since most ovens still only do 25 degree increments over here, I stick to the closest temperature for most people to get good results. I’ve tried the 350F and did have some good success around 10 minute mark, but it was washing out the food coloring too much. I did like 250-275F around 22-28 minutes for food coloring the best, but then I started running into the problem of the shells drying out too much when I was doing multiple batches. So that’s where I ended up suggesting 300F. I have had baby stoves and larger stoves. If the stove is giving the correct temperature consistently, then it should be pretty universal for everyone. The issue becomes when a stove fluctuates temperatures widely (our old stove would vary 75 degrees sometimes and couldn’t keep a consistent temperature.) So I think as a stove ages or if it becomes dirty (dirty stoves run hotter in my experience) that’s where the “every stove is different” idea comes from. If you have a thermometer inside your stove and start studying it and learning how your stove fluctuates, retains temperature, then you really start to see consistent results.
You are such a great teacher! I've tried for years to bake a decent loaf of bread and you taught me what to look for so I could adjust to the circumstances in MY kitchen! I don't know if I'll ever try these but I know where too come if I do! 💗
Thank you, but you totally sell yourself short. You are making your own recipes and everything! Plus, you figured out your rising time is like 5 seconds in your climate. 🤣😳😁
I have two more videos of macarons (a chocolate and a lime) in the works but I don’t plan to show many after that. Maybe one here or there with the seasons. It’s actually quite painful for my arm to make more than a batch or two a month. I spent 5 days under the house after baking all these cookies. 🤕🥹😆
@@Jacksonsjob I bet so! All that mixing and piping, had to have given your shoulder hell! 😬
My fingers went numb and I had tingling all the way down my arm for two days. I have scar tissue in my shoulder and when the area gets inflamed, it presses on the nerves that run down my arm. I kind of forgot why I have been putting off making the videos for them. Fun times, getting old. 🤪😳🥹🤣
Thank you so much for the information 😊, God bless you more success and happiness
You’re welcome ☺️ and the same for you and your loved ones!
Wish I'd watched this prior to my first 2 attempts this weekend. I've never even tasted a macaron...so I struggled, haha. I will try again another time, because these were so time consuming! Thanks for the tips for the future!
Keep trying! I promise it is worth the effort. It took me over 6 months to learn how to make them. You’re bound to do much better than me. 😬😆🤣
wow, what an amazing and to the point video. thank you so much.
You are welcome, Callum. I hope it helps! ☺️
Really needed this video
Thankyou soo much
You are very welcome. Let me know if you need more help! 🤗
Thank you so much for this video. I let my macaron rest for 1 hour already and the top already came out non-sticky to my finger, however when I baked them I still had no feet and a cracked top so I was wondering why and your video just perfectly explained the reason. I will let them rest for 2 hours next time haha since the current humidity where I live is 60%
☺️ I typically have success by waiting 90 minutes and then turning on the oven to preheat after the timer goes off on super humid days (above 80%.) Try that next time.
This is excellent ,very useful
I’m glad you found this helpful! 😊
soo useful❤❤
thank you so much chef
You are very welcome. 😊
Super helpful! Thank you for making this video~
You’re very welcome, Ting X Art!
Amazing! so much great info here! thank youuuu
You are quite welcome, Joshua!
Hey,thank you for the tips❤let me ask one qstn that what about bakingcoil,is it need to set both coil or just one?
I would use just one, the bottom one if that is an option. The top can lead to over browning of the the shells. Hope that helps.
@@Jacksonsjob thx for the rply dear❤️
You are quite welcome 🤗
Hi! Thank you for the video! I made my first batch this weekend and the tops were slightly wavy. Do you know why this could be? On the oven they looked perfect but soon after taking them out, the tops deflated slightly.
I've found there's usually a couple of reasons for this. One, some brands of almond flour can be more oily than others. If it is consistently happening, it's the almond flour.
If the oven is convection and the macarons being placed where the fan hits them as they are baking and the tops get a bit of a wave to them as they bake.
If you do not fully bake them, they can also do this.
It's also really common with the heated meringues. I seen this the most when using Swiss or Italian meringues. The almond flour and powdered sugar doesn't get evenly mixed in and it leads to instability. I hope these tips help guide you.
@@Jacksonsjob thank you for responding! I’m thinking the almond flour or the fan in oven. Maybe I’ll turn that off next time. And see if it still happens, if so, then I’ll change the flour. Thanks again!
@@karischweitzer566 Good luck and don't give up! They are tricky to master, but you'll get there.
Gracias, es de mucha ayuda ❤ espero poder al fin realizar los macarons perfectos, después de tantos intentos fallidos 😅
De nada. Solo me tomó alrededor de 6 meses de intentos fallidos. ¡Estás obligado a hacerlo mejor que yo! ¡Buena suerte! Espero que puedas entender mi español limitado. Jaja. 😅
Thank you 🙏
You are welcome!
Hi! So, what is the correct state for meringue? All videos I saw say is stiff peaks! Help!!
For my recipe, you need to use softer peaks where it curls back into the batter. Failure to do so will cause a lot of issues, mainly hollow shells. I have a video showing how to make macarons if you are interested. If after following the recipe I posted you are still having trouble, feel free to reach out and I will help guide you until you are successful. Macarons are finicky! My method is so successful that once you get the hang of it, it becomes easy.
Спасибо за советы по приготовлению этого печенья👍
You’re welcome! 🤗
I always have problems when I baked macarons 😂 thanks for your tips 🙏
It gets easier the more you practice. Only took me about six months to get them figured out and I still sometimes mess up a batch. 🤣
Hi! I've tried a recipe more than 10 times and just 2 or 3 times my macarrons had feet and the other times no one didn't come well.
Then i saw your video i realized that i was overmixing and maybe the macarrons werent resting enogh.
Well, after all this i hope you can answer, why the macarrons had not feet?
I apologize for my english, i hope you can understand me 😅😅
Hello, Diana! Personally for me, feet won’t happen for two reasons: I didn’t rest the batter long enough to dry or the oven temperature was too low and couldn’t burst the shell in time before it baked on the outside. If you are using Celsius, try 150C (300F) and the middle or bottom third rack. When resting them, try waiting 90 minutes and then turn on the oven to preheat.
Have you tried my recipe? Many find success with it. I hope this information helps. Let me know if you need more help. By the way, your English was great. 😊
Thank you so much for answer!
Yes, absolutely i'm going to try your recipe and i hope it works 🤞
If it doesn’t, I’m here for you until you get it right! They are so tricky to learn and I’m sure you’ll get it with persistence. I just made macarons tonight ironically for the first time in many moons and they actually turned out. They aren’t the prettiest but they have feet and are full. 🤣😊😂
How long do you usually let the batter dry before baking them? 😊❤️
Hi Lisa. I live in a humid climate that frequently gets 99%. I have to let mine sit 90 minutes then I turn on the oven and wait for it to preheat. Whenever it has gotten to around 50% humidity, I could bake them within about 30-45 minutes. Unfortunately, being meringue based, the weather makes it difficult to give you a set time but hopefully that range helps guide you.
@@Jacksonsjob oh i see. Thank you for the fast answer!
I am planning to bake macarons tomorrow so i have been searching high and low for some tips and tricks. Your video helped me very much😊👍
Is this your first time making them? If so, go into it with a bit of humility and hilarity and you’ll find yourself having fun regardless of how they turn out. If you need help, I’ll be around and will be glad to answer any questions. I recommend slightly undermixing the batter because by the time you transfer it to a piping bag and start squeezing as a newbie, it can often deflate quite a bit. Remind yourself these are called the world’s most difficult cookies and if you succeed, be on top of the world. If you fail, you can remember that I failed for around 6 months straight, baking them nearly daily. 🤣🤣🤷🤦🏻♀️
@@Jacksonsjob i have tried it a few times before. The first ones being a complete disaster😂 the last time was ok, but i think the problem was overmixing.
I will try some of the tips i got from you tomorrow and hopefully i will improve a little bit more than last time. Thank you for being so kind and taking your time answering my questions. ☀️☀️☀️
If you use the recipe I have, I can help you more a lot more with problems that may occur. There’s a few more videos on macarons I have done upon request of other viewers that might help you as well.
I have a limited knowledge on the Swiss versions as I just wasn’t a fan of its overall sweetness. If you are using Italian method, I will fully admit to have never trying it as I have an old injury that made me never want to work with using a mixer and hot 🥵 syrup at the same time. 😳
Hi how many minutes you usually whip your egg whites to soft peaks? Just for me to have an idea when to stop😅 I already tried your recipe last week and it really came out great then sadly this week I tried it again twice and it always came out looks like my meringue is weak because of the microbubbles texture of my macs.
It really depends on the temperature of the eggs, the type of mixer and beaters used. If they are at room temperature, and using a hand mixer with the regular beaters, it takes roughly 3 1/2 minutes on a low speed and 2 1/2 minutes on a medium low speed. If they are colder such as straight out of the fridge, it can take 10 minutes or longer. I am personally not a fan of stand mixers as they seem to make more unstable french meringues unless you are scraping the sides on occasion. Try adding the sugar in the very beginning to see if that eliminates your microbubble issue. By adding the sugar all at once before even starting the mixer, it will slow down the process and helps ensure the sugar is well dissolved. Then mix on a medium low speed. The more you practice, you'll find your rhythm and you'll be more and more successful. Hope that helps!
@@Jacksonsjob Wow, I didn't expect you respond to my question so right off that bat thanks for taking the time to reply. Your recipe really brings out again my inner love for making this monster cookies, I actually started making macs way back 2021, I even started selling them, but I used other french recipes it was great at first then all of a sudden after several months of using that recipe, I don’t know what happened, batch after batch of making macawrongs really got into me, I felt frustrated then I stop making them BUT last month I accidentally found YOU here in youtube after watching your Videos right then and there I felt something that my innerself telling me that “I have to try this one” then I gave it a shot then that’s why Im here now loving again this devilicious macarons. Im from Philippines by the way. I will definitely update you after I try tomorrow.
Hi! Again, so here’s an update. I tried the troubleshooting you mentioned yesterday regarding my weak merengue. I followed every detail, and I even used a hand mixer instead of the stand mixer (just to get it right), and I think the issue was solved. BUT as we all know, macs is macs so there’s another issue that arises. 😅 I checked the humidity in my area, and it's only 75%, but my macs don’t dry even if I’ve waited for about 2hrs. They’re still sticking on my fingers, so I decided to used hair blower to fasten the drying process. So I baked them @130C for 23min. (I baked at lower temp due to heating issue with my oven). So the 1st tray came out volcano like, the 2nd tray is loopsided, the 3rd and 4th trays are also volcano like. My oven is convention (up & down heating source) and I bake in the middle rack. I watched your video again, and I think the culprit in this one is my over macronage?
Hi there! From the Philippines, that is wonderful! Such a lovely part of the world. My brother used to date a girl from one of the coastal areas decades ago and she would show us photos of her town. The landscape was stunning.
Thats so fun to hear about how you started with macarons. You will get back to selling again! If not my recipe, you will find one that suits you. I promise!
So the volcano shaped shells in your instance: did any of them have feet? Since you turned down the heat in your oven, I am going with the resting period and humidity being the driving factor. It’s what causes mine to occur.
Forcing the shells to dry with a hair dryer or fan sounds like a great idea (I’ve tried it myself) but it often does what you experienced. Lopsided shells mostly mixed with volcanoes. Tiny feet if you are lucky.
When it comes to your humidity, are you using a silicone mat or parchment paper? Anytime the humidity gets high here, I use parchment on top of the silicone mats. The mats tend to prevent the French meringues based shells from drying out properly in constant humid climates like it can be where I live. During the sticky days of summer, if I don’t use parchment, it takes hours and hours for them to dry. With parchment, usually 90 minutes drying and then turn on oven to let it preheat while they dry some more is enough even with 99% humidity.
What I’m going to do is ask another friend, follower of this channel and macaron lover her oven drying method. She’s from UK area, so it may be a delay until she responds. She’s had a lot of success with it, so I’ll ask to share it with you. That may be an option for you. She makes them constantly and has surpassed my skill level, especially with flavors. So I’m sure she will be happy to help. I’ll respond her when I hear back.
Yeah, you should consider visiting some places here. We have tons of stunning places here to experience.
Hopefully, this year I will get back to selling again! 🤞
On the volcano shells, yes, some of them have little feet and some are lopsided.
Oh, so maybe that's why my macs don't dry properly because I'm using a silicone mat. I'll try again tomorrow with parchment paper. Let's see what will happen.
Oven drying with a French recipe? Wow, that's a big help! I've read about oven drying, but never tried it. Most oven drying I encounter are Swiss and Italian recipes which I'm afraid to try because of the heating process.
I'll be patiently waiting for her positive response. I’m excited to try. 🥰
Thank you a lot.🥹
I really owe you this one even though my macs aren't good yet, but Atleast I have someone to talk to regarding the mishaps of this delicate cookie. Unlike before, I don't have anyone to ask. 🥰
Hello there
I made macarons and they are sticking to the parchment paper and brown from top tried setting the oven temp and keeping it a rack low nothin works
They are sticking and very chewy when pressed or eaten ?
Would be waiting for a reply
It sounds like they are both underbaked and at too high of a temperature. Since every oven is different, you may have to play around with baking times and temps. First thing I would do is drop the temperature 25 degrees (5 degrees Celsius) and increase your baking time 3-5 minutes. See if that helps with the over browning and underbaking. Continue to drop and and increase baking time until they are no longer sticking to the parchment and not over browning. It will take a bit of trial and error, I’m afraid. Another thing you can do if you have two racks is to place an empty baking sheet on the top rack to avoid the over browning. If you don’t have two racks, sometimes stacking two baking trays together and piping on the top tray can help as well.
Now one new issue what I have is after combing dry ingredients to meringue and just to mix uniformly ingredient I am getting flowing consistency, I not even started folding it, as soon I just combing almond flour mixture to meringue iam there with piping consistency, so many folding so much to get the consistency why I am not
Please advise
If I am understanding correctly, the flow consistency is already pretty fluid by the time all the almond flour and powdered sugar is absorbed?
If this is the case, then try adding the dry ingredients in stages. Instead of adding it all at once, try adding 1/4 at a time. See if that helps you. If not, you may want to heat your egg whites a little longer until you get the hang of it. I hope this helps.
@@Jacksonsjob thanks for your immediate reply. Meringue looks good stiff, when I add mixture it still looks ok, when I mix just to combine it looks bit loose so I check before I start folding and it falls without breaking with no effort
And my macarons all crack like volcano type
I tried 8 to 10 times with all possibilities reading many UA-cam tips and tricks
Have you tried my recipe? I only go to soft peak meringue. The stiffer your meringue, the less room for error you have as it does not expand in the oven and can collapse more easily when folding.
If you want to try my recipe, watch these two videos I am linking and then give it a go. I recommend resting 60-90 minutes prior to turning on the oven since you are having volcanoes as well, maybe closer to the 90 minute mark.
If you do decide to try my recipe after watching the videos and are still having issues, contact me and I will troubleshoot each issue until you are successful. Macarons are tricky and sometimes you just need someone to help guide you through each problem. I can do that with my recipe as it’s the one I’m the most experienced with and there are some really terrible recipes out there as you are finding out.
I am not sure of your time zone, but I’m about to head to sleep so I won’t be able to guide you more tonight. But I usually check my comments daily as health allows. Do let me know if you need more help after trying my recipe. Or if it worked, I would appreciate feedback! Have a pleasant evening.
ua-cam.com/video/_15WTg4_Qfg/v-deo.html
How to Macaronage - Experimenting with Macarons
ua-cam.com/video/QeiQf-5JxVk/v-deo.html
Thanks once again for your timely response. I live in sydney Australia yes I tried your recipe and it took for me to dry the macaron for 4 hrs then, may be due to long time outside it did crack, then with same recipe i tried oven drying and Swiss method both not came so perfect
Four hours is likely too long. What is the humidity like in your area typically? I’ve made them in 99% humidity and they only needed 2 hours to dry. Try dropping the temperature 10C and add a couple minutes to the bake time.
Do you have access to a blender or food processor? If so, try pulsing the almond flour and powdered sugar together and then sift it. See if that helps at all.
Them dogs lurking..... 😆
🐕🐶 We have since given Mags the nickname Macaron Maggie. She is in love with them and even knows them by name now. 😂
My macarons have cracks :( but I don't understand why? I rested them until dry to the touch
Oh dear. It's so discouraging when this happens. Don't worry, it will get better with practice. This sounds like what I personally experience being in a high humid climate. Two main things I have found to cause cracks is under mixing the batter and under estimating the drying time. If there aren't feet, or very little and they are more like volcanic in shape: this indicates it is under-mixed with not drying long enough.
The meringue needs to be deflated just enough so that it rises in the oven and hits the outer shell, bounces around and fills out the cookie, but then the remaining steam "bursts" out the bottom creating the ruffled feet.
When the shell isn't dried enough, the steam rises, hits the top, breaks through the shell as it was thinner than it should have been.
When the batter isn't mixed enough, there is more air in the batter and more pockets of steam to come out fast, so there is more pressure to burst open the cookie like a fissure forming a volcano like shape. That's why you often see this occur. The shells will be nice and full on the inside typically, just look sad.
When the batter is mixed enough, but the shell is not had enough time to dry, the same process happens, but with less "umph" to it. There's not as many air pockets to allow the steam to come rushing up, so it starts searching around and looking for the weak points. These will often create some feet and less pronounced cracking on the top.
To combat both of these, the best advice is to wait until the macaron is dry to the touch. THEN, turn on the oven and allow it to preheat for 30 minutes. Then place one tray in and see if it fixes the issue. This creates a stronger shell, giving the macaron a chance to dry out more.
If you wait too long, you'll have tinier feet as you continue to dry them and a mushroom type of affect where the top can have a concave look to it in the feet or even lift off the bottom of the ruffles do to the force where it had to work extra hard to escape that steam. Since every climate is different, the 30 minutes is a general guideline and you'll have to just tinker back and forth. I will try to make a video on this topic to help illustrate it.
In the meantime, I hope this helps guide you. Let me know if you need more assistance. They are a tricky little confection to master.››
I let mine rest for ages and they just wont form a skin, what do i do
What recipe are you using? What is the humidity in your area? Are you using parchment paper or silicone mats? It could be the recipe, the humidity, the silicone mats or a combination of these factors.
Just sharing.
It depends on the recipe. Some need more macaronage some need lees.
Im using and trying 4 different recipe.. And each of them have different stage of macaronage.
This evil cookies really fool me 🤣🤣🤣
Btw, im using different recipe because i usually got different type of almond flour.. Everytime i bought the new one i must test first. And decide which recipe I'll use.
You are absolutely correct. This troubleshooting tutorial is specific to my recipe based off the original French method. The video was created to help a particular person still struggling to make macarons.
I make “viewer request” videos to compliment recipes I’ve already shared. I cannot make a blanket statement for all macaron recipes as there are so many out there and several different techniques. I can only help people with the recipe and method I use and happily guide them to others that use other styles.
The amount of macaronage depends on the way the egg whites are beaten, how vigorously the person knocks out the air and the way the meringue is prepared. This is something you just have to learn as you go and work with meringue in general. This is where the saying “the worlds most difficult cookie” comes into play. 😁
If there is anything with my recipe you need help with, I’ll always be happy to assist! Other recipes, my knowledge will vary between brilliant to busted. 😬
What causes wrinkled top on macarons?
It could be a variety of issues. First, the recipe could not be balanced, the almond flour being old or ground poorly will often cause releasing or natural oils, too much moisture in the meringue which is common for Swiss and Italian meringues or in a humid climate or a convention oven blowing on the outside and creating waves before the shell fully sets. Unfortunately, you have to experiment with each cause to rule out the issue for your particular situation. But the most two common causes is a bad recipe or bad almond flour.
@@Jacksonsjob Ohhhh that’s possible! Tysmm do you have a recipe for beginners trying to make macarons? I’m good with every pastry but I cannot seem to master this skill and I may have to go to culinary school to do this and more
ua-cam.com/video/_15WTg4_Qfg/v-deo.htmlsi=tG9qPzFSUTgRE_0Q is the recipe I use and if you go to my channel, there’s some more videos. Also, on my website I have a whole section dedicated to when I learned to make them and documented the mistakes along the way. You can always reach out to me here, on the website or through Instagram or Facebook and I’m happy to help you troubleshoot. I can help with my recipe and direct you to other good sources if you decide to try other methods such as Swiss meringue.
@@Jacksonsjob thank you so much! I will look into this more tonight and tomorrow I will make them 😊
I’ll keep an eye out on my messages and try to make sure to respond if you have any questions. Take your time and enjoy the process. They are tricky to learn but I’m here to help!
What’s wrong when the macarons come out wrinkle
The sugar ratio could be off, the almond flour is a bit oily, the type of food coloring especially liquid, the folding was a little too much or the oven temperature was a bit too low and as the macaron settles, the shell crinkles up. These all can cause wrinkles in the macarons. I see it most often in heated meringues and liquid food coloring.
I tried making macarons today and they kept getting stuck onto the pan. I greased the pan beforehand and lined it with parchment paper, but the macarons got so stuck that I couldn’t remove them in one shape. They ended up separating between the bottom and the skin formed top. I’m not sure what went wrong. Can someone help with this?
Did you always grease the pan? If so, that could be the issue. The grease will keep the shells from drying out properly and make them stick to the parchment.
If they are getting stuck and separating from the tops, it can honestly be a variety of reasons. For example, removing them from the parchment before they had a chance to set, removing them from the parchment after they have set too long and sweated moisture, the ratios you are using for the recipe could be wrong, measurements of the ingredients were off, the almond flour is a bit oily and needs to be dried out in the oven first, they dried too long, didn’t dry long enough (yes both can cause this to happen) or they weren’t fully baked.
But I’m a bit suspicious of the oiling of the pan and then sticking down the parchment. Also, non-stick surfaces can cause this to happen for similar reasons.
my macarons are always perfect every time i just can't seem to get much feet on them
Hi Morcexd, that could be the recipe, the amount of times you mix the batter, the oven, resting time or the baking surface. When you slightly undermix the batter, your feet will become taller. For some recipes, especially the ones with heated meringues, the feet typically stay smaller and more petite in general due to how tightly structured the meringue has become. On silicone mats, feet can become smaller due to its insulating properties. You can try resting the macarons a little longer or less and see what happens. If the tops are a bit mushroomed shaped, it was dried a little too long. If they are smooth and even, you could try a little longer. I typically wait 90 minutes and then turn on my oven, even in lower humidity. And finally, I have seen this happen in an oven that wasn’t hot enough. On the lower side of the temperature range or one that wasn’t preheated prior, it could lead to smaller feet.
It sounds like you could have the perfect macarons for that type of recipe. Congratulations on having all the other issues worked out!
@@Jacksonsjob thanks I'll try some of these things out
Good luck!
I have cracked surface all the time 🥲
Oh no! How long are you resting the shells and are you using a silicone mat? In my climate with high humidity, if I use a silicone mat and not parchment and don't rest them at least 90 minutes before turning on the oven, I will frequently get cracks. Have you tried the recipe I provide in another video or do you have a recipe you are using that you care to share? Sometimes recipes can also cause cracking.