This batched is the best so far. Same batter but did 2 different bakes. This time tried to develop stiffer peaks also followed macronage technique from Mimi's video (https://www.youtube.com/watch?v=iTaRcuIGA1c).
1st b... Read more
Used Mimi's recipe again. Aged the egg whites. Used a little bit less egg whites than recipe. 15 min rest under hood. Baked at 300 for 15 mins, double panned.
Looked promising in the oven. Feet was developing nicel... Read more
This batch was a bust. Same recipe: https://www.indulgewithmimi.com/the-best-macaron-recipe/
No feet and slightly hollow inside and less of a rise. Bottoms browned more than tops. Shells were very fragile. Tops were... Read more
Print 2 of these on 8.5x11 paper. Cut to line up and tape.
Good breakdown of the common problems with making macarons.
Used this recipe for the first attempt:
The recipe quantity was small and made mixing in a large stand mixer difficult. Just wasn't enough ingredients to catc... Read more
Good video and write up.
*aging egg whites to ensure stiffer peaks
*sift flour and sugar for smoother shells
*rest macaron to get a skin before piping to help develop feet. Dehumidify room.
Use plastic bench scraper to incorporate egg white into dry ingredients by mixing, smearing, and scraping along sides of bowl. See video link.
If they move when poked, bake some more.
Pour in syrup at constant strea... Read more