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Questions tagged [macarons]

For questions about the French almond meal meringue confection.

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2answers
174 views

Can frozen egg whites be used in a macaron recipe?

I put a few egg whites in the freezer a few couple months ago (frozen in an ice cube tray, then transferred to a freezer bag). Would they be viable for using in a macaron recipe (either French or ...
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1answer
1k views

Why do French macarons need two types of sugar?

In most instructions for French macarons, you mix dry ingredients in one bowl and wet ingredients in another. Then you fold them together. Dry Almond flour Powdered sugar Wet Egg whites ...
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1answer
103 views

Macaron Help - Hollows and Little Feet

I've been attempting to make French macarons using an Italian meringue and aside from a few lucky hits, I've never gotten a perfect batch. Each time is roughly the same outcome; little feet (a quarter ...
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0answers
201 views

Italian Meringue Help - Sticking to Mixer

I am trying to make Italian Meringue and I using a candy thermometer and following a recipe very closely. However, whenever I pour my sugar into my egg whites the sugar instantly sticks to the side of ...
4
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2answers
345 views

Italian Meringue with Non-Simple Syrup?

I'm trying out making macarons, and I'd like to get some strawberry flavor incorporated, but I don't have access to flavored powder. I've seen some recipes that use an Italian meringue instead of ...
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1answer
2k views

Substitute for eggs in Macarons (No Legumes)

My absolute favorite things to bake are French macarons. I make them for family gatherings, potlucks, or just to give to my public library. A huge issue, however, is that often times I just make them ...
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0answers
40 views

Macarons with no feet in convection oven [duplicate]

I made a french macaron (french meringue) and the result was aweful. The recipe is: 275 g almond with 250 g powder sugar 6 egg whites with 210g sugar 10 minutes on 160 Celsius. What was wrong
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0answers
108 views

Macarons Problems because of convection gas

I tried the pierre herme macaron ispahan recipe: 250 g de poudre d’amande 250 g de sucre glace 6 blancs d’œufs (180 g) 3 g de colorant rouge carmin 250 g de sucre semoule 65 g d’eau minérale ...
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1answer
606 views

What is the difference in method between French and Italian macarons?

According to this question, there are two different forms of macarons, "French" and "Italian". What is the difference between the French and Italian macaron method - and where does the name originate? ...
4
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1answer
239 views

Is/are there any difference(s) in batter from French and Italian macaron methods?

I've kept things simple with the French method so far, and I've always been very nervous about over macaronnage-ing, but I just watched a video in which the host used the Italian method and seemed to ...
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3answers
3k views

Non-sweet sugar replacement for French macaron

I've been working pretty hard on my macaron game lately and have wanted to make a savory biscuit/shell, however I can't think of what I may be able to replace powdered and granulated sugar with, or if ...
4
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3answers
3k views

How to prevent light-colored macarons from browning?

I have a problem with baking yellow macarons, or any light coloured macarons. The yellow (or any light colour) ones always brown, always! I tried lowering the temperature, I bought the best ...
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1answer
3k views

I am having an issue with leaving macarons to form a skin

I have a few macaron orders, so I need to bake them. However, when it is raining and the air is moist they don't form a skin very well. What can I do to make sure they form a skin before they go in ...
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2answers
2k views

Removing macaron paper template under silicone mat

I'm a keen baker and am now buying silicone baking mats. However when I've realised when I am baking macarons, it looks like it is going to be quite difficult to remove the paper macaron template from ...
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2answers
2k views

Why aren't my macarons as soft as professional ones?

I recently bought some macarons made by professional bakeries. When I got home, I threw them into the freezer and, days later, I checked on them. When I took a bite, it was still nice and soft. The ...
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1answer
14k views

Macarons are wrinkled, cracked and have no feet

I've tried to make French macarons 4 times, but despite succeeding in the past, I just can't seem to get it right. I have no clue what I am doing wrong, despite watching many Youtube videos and "...
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1answer
792 views

No brown coloring: how to make macaron brown with only red and green coloring powders

My local store only has red, green, yellow, blue coloring powders. No brown or anything that looks like chocolate. How to make chocolate-brown from these basic colors? I tried cocoa powder, but that ...
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3answers
357 views

Dulce De leche as a macaron filling

as a follow up question, I'd use dulce de leche (Slow Cooker Dulce De Leche) for the macaron filling, how do I milden its sweetness? Could I mix it with melted dark chocolate for example, and will it ...
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1answer
635 views

Could all types of filling be used as macaron filling?

I've done a lot of research about French macarons recently and figured (every single recipe has a sentence describing macarons as finicky) the amount of ingredients for macaron shells cannot be ...
11
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3answers
102k views

Why are my macarons cracking on top?

I've tried to make macarons eight times in a row and I failed. I used this recipe (text version is in the description below the video). They all cracked on top and the surface collapsed as you see in ...
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1answer
260 views

How long and how can I hold meringue before macaronage?

I have high hopes (I always do) for my next batch of macarons. I've decided to do lemon and lime. I want to do half lemon, half lime. My stand mixer isn't perfect, I fear that it won't perfectly ...
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2answers
7k 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 ...
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1answer
1k 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 ...
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1answer
1k 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 ...
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1answer
3k 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 ...
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1answer
2k views

How are macaron feet formed?

Why and how are the feet of the French almond meal macaron generated? (I'm interested in the physical process.) I am a little confused because I know that the piped macarons shells, after drying for ...
4
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1answer
298 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, the ...
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4answers
15k 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 ...
2
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3answers
11k views

Would almond flour work for macarons?

I've been trying to make macarons using almond meal, and they turn out very lumpy and grainy. Should I be using almond flour instead? Or doing something else to make the powder finer?
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1answer
1k 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 ...
9
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4answers
40k 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 ...
11
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5answers
39k views

Why do my macarons become lopsided?

I've recently started making macarons using the Italian meringue method. I got this recipe from a macaron class I attended at the Waitrose Cooking School (in the UK). When I made them at my class, ...
11
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2answers
23k views

What are macaron “feet”?

This question mentions macaron "feet". What are macaron feet?
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2answers
2k views

What is the difference between a macaron and an amaretti biscuit?

Other than differing in origin (Italian (amaretti) and France (Macaron)), what is the difference between these two biscuits?