Troubleshooting with Macarons

Hey guys, I made 2 batches of Macarons. The 1st batch turned quiet well but the crown grew bigger than the macaron itself. what could've caused it? My guess it's because i decided to make a soft peak meringue instead of the stiff one.

Second batch problem, I decided to make a smaller batch so i divided the recipe in half and then this happened. I also reduced the amount of sugar in the meringue from 35 to 20g because I found it too sweet. Did i destroy the structure of the meringue? or i didn't whip it properly?

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Comments

brian_martin2001

Check the discussions and boards in the class. I vaguely remember seeing some similar issues. With the meringue issue, sugar does add structure to the egg whites, not just sweetness. Were the cookies too sweet, or just the meringue? Idk if it Will work, but you might think about using cream of tartare, which is used in meringue cookies and such as a stabilizer.

fisher23

Your first batch looks great, nice foot and smooth crowns.
Definitely an issue with your meringue on batch 2, it needs the stiffness for structure, that is one of the reasons for the addition of egg white powder. The second batch looks like the meringue collapsed or was over mixed into the batter and/or they were over dried prior to baking. Just my best guesses , I am not an expert but have made them from the CS class.