My Macarons never had feet

Hi all,

I've no luck with italian meringue method, which said this is the best method to gain perfect macarons. My macarons always turn out with no feet and I don't know where did I go wrong. I'm using oven deck, with top and bottom heat, open dumper. I've tried various temperature (120-150, 130-150, 130-160, 130-170 C), always have macarons cookies with smooth shells and without the pied as the result, otherwise it cracked because of over heat (I guess).

I've tried various temperature for the syrup also, which have no different result. I was thought my candy thermometer perhaps broken so I tested the candy thermometer and it's fine, and not forget to mention I also test my oven temperature with oven thermometer, dry the batter before it goes to the oven (30 mnts, 45 mnts, 1 hour till it no longer sticky)

So, I paid this online class and hoping for answer, tried the recipe on this website couple times, follow the instruction step by step and turn out the same, smooth shells without feet. I even tried to undermixed, overmixed the batter and seen no different. You can see my pictures bellow, and please help me what to do.

Lot of thanks!

This the results (believe me, this only a few of it, cos I've tried more than 10 batches)

The batter after piped

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Comments

jdonati

Could you post a picture of your meringue and batter before piping?

Which meringue recipe did you use?

Timmy_74965

If I can convey, in words, what I do (and without having seen the recipe you mention): I grind my dry ingredients into a fine enough meal to fit through a fine-mesh strainer...and I sift it all together. I boil my sugar syrup only to 135 - 145F, it will usually coast the rest of the way. I beat the meringue until the peaks are stiff and cool and I fold until the batter is textured "like lava"...which to me, is pretty much a thick ribbon. This doesn't always include me using all of my meringue, but it may. I don't worry about over mixing, in fact, I worry more about undermixing. I pipe uniformly and as "high" as I can get them...they will settle on their own if you have the proper consistency. And I allow them to rest for 20 minutes, but no more than 30. I bake always with high fan and I never open the oven to check on them until they're supposed to be done, at which point, if they're going to have feet, they have them already.

Again, this is my method, without any knowledge of the method you are referring to. hopefully that helps.

ttpoker

Age your egg whites, you're likely using fresh eggs. Get rid of the sipat, use parchment paper instead. Let the cookies rest until a skin is formed, this may take minutes, but it could take hours - its worth the wait. Also, make sure your oven is calibrated, and turn off the convection if the fan blows directly on the meringue cookie base.

Don't know how @Timmy can get away with "boiling" to only 145F, thats below the boiling point mate ;-)

Luiz_Quintanilha_1773

Hello. I also suffered a lot to learn to make macarons. It took more than 1 year and lost many batches, but finally figured out the big secret of feet of macarons. The secret is in the meringue. This should be quite beaten up losing too much fluid. If using the French meringue should hit it until it becomes a dry sponge about to drop pieces. In Italian meringue, should also hit well before putting the sugar + water to 118ºc. The dye should be added in the foam. When mixing with TPT or thin + sugar mixture of almond flour, stir until the ideal point. The correct temperature for baking is 125-130ºc the first 20 minutes + 100 ° C for 8 minutes. Do the conversion if your temperature is in F. Good luck!

Excuse me, do not speak English well

Timmy_74965

typoooooo. 235 - 245F

Liel_4088

Hi all,

Thank you for all your reply.

I used Italian meringue and I always aged my egg whites. The meringue has reach stiff peaks before I mixed it with the TPT paste.

I figure it out that my problem looks like comes with the amount of the meringue. I reduce the egg whites for the meringue and now my macarons have feet! Although they still not perfect either, lopsided and hollow..

I need do more practice to make it perfect..

Anyway thanks a lot guys, I always writing down to any tips, include your posts above.

William_187391

I think it is maybe because of the high you are cooking, if you are sea level its probably the pressure of the atm is making over your processes

William_187391

Also remember when you bake something there is heat that goes over all the liquid molecules so maybe you need to mix more the meringue to create more bubbles to interact with air and liquid and make your batter to go up