Go to the Recipe: Baking French Macarons
Hi, I have an oven deck, I bake at 130C (bottom heat) and 120C (top heat), and it takes my macarons longer to bake, about 30 mnts, if I bake it under 30 mnts it become sticky. If I increase the temperature then my macarons will crack. Any suggestions for the temperature that perfect for my oven?
Do you allow the test batch to dry before baking?
Can't watch some of your videos
I had a slight issue with the baking of the macaron. The batter was a good consistency, except it was a little airy and not as shiny. After they baked the feet were larger than yours and they, for lack of a better term, "splayed" out after cooling. They were passable and delicious, but not shiny and smooth. Any suggestions would be rather lovely.
Why does he keeps on calling them macaroons when they are macarons?
Hi! I live in Bogotá, Colombia. Here the altitude is 2.600 meters above sea level, i would like to know why the attitude can change the baking temperature and how is the perfect temperature to bake the macarons? (149 °C is too much)
Thanks
So i have made this recipe twice and they all come out like little volcanos or lopsided. i baked them at 265 F. Please help!
You're either letting them dry too much (volcano) or too much on my side (lopsided) before baking.
I've made these several times now and find that by leaving them in my (convection) oven at 200F for 15 minutes to 'dry' them then raising the temp to 300 while they're in for another 11 -12 minutes they come off the paper perfectly with terrific 'legs'- this batch was made with Bob's Red Mill Almond flour which I don't recommend- sifting 4 times still produced 'bumpy' somewhat gritty tops. I prefer Gourmet Imports brand which I believe I got from Amazon.b
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Hi Diana, I also live in Bogota and am experimenting with different oven temperatures. Maybe we could share notes
I have made the recipe, but the macarons have big air pockets. I m baking it at 150 °c , using IBC color, and rational oven. How can I get rid of these air pockets.
I've tried many times and never succeeded like today...amazing instructions and results. :-)
Hi
What if I set aside the cookies to dry overnight? rather than baking them when they dent?
Virginie
Can you freeze macarons?
I have made two batches today with different baking time and temperature, yet they always turn hollow inside. If i take them out a tad sooner they will stick to the baking sheet. Any idea what might have gone wrong?
Finally I tried this recipe, not so bad to be the firts time but some shells cracked during the cooking. Maybe I need to rest more before baking or the baking temperature is too high (150°C for 13 mins convection oven)
Any suggestions?
Hi, made my second batch today and this is tough. My cookies are cracked and dont have and any legs to them, overall pretty flat and disappointing. The texture on the inside seems soft and moist, they also dont stick to the sheet, any suggestions would be great
hi!!! I need help everyone!! Im from Argentina, my macarons got stuck in my Silpat mat. I can't get them out. What should I do? Thanks!!!!
but i know they are overcooked..
Try using parchment paper, silpats are great but they are thick and dont do a good job transmitting enough heat to the batter to cook them properly.
Can somebody on chef steps please advise why gaps between the shell and biscuit occur. Ive tried the recipe to the T at least 10 times and always get gaps.
I'm surprised that Grant calls these macaroons instead of macarons more than once in the video. Surely, he knows the difference, right? Petty, maybe, but surprising, nonetheless.
Why did you place the spoons in the oven at 2:15 in the first video...was there a reason for that?
to weigh down the paper from the fan in the oven
Homeboy looks just like Bill Pullman in these vids.
I just cant for the life of me get my macarons nice and flat like shown. No how many time I drop the tray. The batter just seems too thick and I end up with quite a high macaron. What could I be doing wrong??
Try folding the batter a few more times. More air will be deflated and the batter with loosen the more you fold.
when you slam them against the counter the air bubbles should rise to the top. you're gonna wanna take a knife or toothpick and pop them.
OK, 1st attempt with my 8 year old daughter. Used what we will call "cryo-aged egg whites" (yeah, they've been in the freezer for a while). Didn't have coloring and my wife hates chocolate (I know, right??) so we went with no color. They came out almost pure white. Batter seemed a little stiff and was a challenge to pipe at first. Maybe it needed to sit on the counter for a bit. Daughter wanted raspberry filling and not chocolate ganache (I know, right???). Didn't want to cut into my fishing time by making fresh jam so I went with a good quality preserve (don't judge me).
1st half of piping, not so much. 2nd half, not too bad. Tops dried within 15-20 min under the AC duct in the kitchen and 13 min (switch trays at 8 min) @ 330 was perfect.
