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1
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2answers
335 views

Whisk eggs without an electric whisker

I am planning on baking Macarons. The recipe requires whisking egg whites in an electric whisker but I don't have one. It is bit expensive to buy a good one for me right now and I do not have space ...
3
votes
1answer
204 views

Do successful french macarons really need precise weight measurements?

I have no problem with measuring ingredients by weight, in fact, I prefer using a scale; it is much easier. After looking at multiple recipe's for macarons, I have not found a single common ratio in ...
1
vote
1answer
291 views

Substitute for coconut in macaroons

Looking over several chocolate macaroon recipes, several of them use coconut in conspicuous amounts (such as this one or this one). What is an appropriate substitute for dried coconut here? It seems ...
1
vote
1answer
150 views

Why do my macarons come out looking weird?

Recipe I use: 100g grade AA brown large egg white 50g sugar 200g confectioners sugar 110g almond flour (I grind my almond flour using nutribullet) 5g egg white powder 1/4 teaspoon cream of ...
3
votes
1answer
450 views

What happened to my macarons?

I baked macarons earlier and this happened. You can see that they're pretty tall (which I don't want) but mostly importantly, what happened to the shell? I baked at 290F for about 20 minutes (they're ...
4
votes
1answer
110 views

How to evenly bake a daquoise disk?

I plan do make a Daquoise. I've seen people making them round, consisting of 2-3 disks, piped like so: Once I tried to bake a Macaron this big and failed because while the outer area where done, ...
3
votes
3answers
4k views

Freezing Bouchon Bakery Macarons. Whole cookie or just the halves?

I'm making the macarons from the Bouchon Bakery cookbook and it recommends freezing them for 24 hours before letting them come back to room temperature for eating. The only part I'm not clear on is if ...
3
votes
1answer
695 views

Can I whisk macaron batter like meringue?

I was wondering whether there's any reason you shouldn't whisk macaron batter like you whisk merengue batter, i.e. first whisk the egg whites until you get soft peaks, then add sugar (in the case of ...
7
votes
4answers
16k views

How can I make the tops of my macarons smooth?

After a recent trip to France, I have become mildly obsessed with making macarons (using this recipe). I have made a couple of batches so far - the first didn't turn out well, more like cookies than ...