Go to the Article: French Macaron Troubleshooting
Hello. I get good results with this new recipe for macarons, but I'm a single problem and would solve. Honestly are two problems.
1 - The macarons are growing unevenly, one side only.
2 - They grow, but keep the height. Flatten the feet when they cool.
I think that this may be because you didn't give the cookies the right time to dry or the batter was over mixed.
In test baking, the macaron has a moist interior and a crispy shell with a flat top (its rising vertically) but there is a large air gap between the top shell and the bottom cookie, a hollow bubble. Is this okay? Any ideas?
Obrigado!
How to solve uneven rising? Thoughts?
I have the same issue. Anyone have any thoughts?
Need help because my macarons are rising slanted
Hollow macaron can be caused by baking in a very low temp try 160 to 170 C
Hi, why my macarons rise when they're in the oven then when its the time of taking them out they are flat
I think they might be undercooked.
Hello, I`ve always made macarons using your recipe, and everything went great, the only thing was changed by time was almond flour brand and baking on a parchement instead of silicone mat, now I have two problem:
1. Hollow shells with large feet, they are beautiful but there is a massive air pocket under the shell and as soon as they cool down - bottom seem to be a little chewy and sugary.
2. Somethimes I started to receive macarons with very thin, paperlike shell with some kind of oily wet stains on them, cap is soft to touch while bottom is already chrisp, with wide feet.
What am I doing wrong? Can you help me?
Thanks!
I made the macarons but they are hollow. How can I get rid of these air pockets ?
Hey Jason, I am also facing the same air pocket issue.
Large air pockets can be caused mainly by not having a high enough oven temperature. It can also be caused by not correctly incorporating your tant pour tant/egg white paste with the meringue. The correct way to do it is to fold the batter, push/scratch the bottom of the bowl 2-3 times, and then turn the bowl. Make sure you use a very vigorous hand in the first step in order to ensure you have a slightly flowy batter: this will allow for correct incorporation of the rest of the meringue.
I don't know what I did wrong but this is the WORST attempt at macarons!! I have tried macarons 4 times, all with the French meringue method and even at its worst, it just gave hollow shells. Even my very first attempt with the French method turned out much much better! This time, my macarons all cracked and exploded, and had no feet. I baked at 300F for 11 min, middle rack for the first batch. For the second batch, I placed it on the last rack, same temperature for 13 min. At the halfway mark all the macarons have exploded. I didn't let them rest before baking then because the recipe didn't ask us to, and from what I understand, this Italian meringue method doesn't require any resting. So I wondered what happened!
I was wondering if it's because my sugar syrup was too hot/not hot enough. My thermometer didn't seem to be working. I just waited till it boiled and all the sugar has dissolved and then I poured it in.
Any thoughts?
This is my 4th attempt at macarons and it still didnt look like they were macarons.
It puffed in the middle and had no feet. Although i like the texture better cause it was smooth. I dont know what I did wrong. It's very humid in my country. Please help!!
The syrup was not hot enough. Just boiling isn't sufficient, it has to get to the precise temperature (meaning enough water has evaporated.) You added too much water with the syrup that wasn't ready, so they exploded in the oven because they made too much steam. A working thermometer is essential for the Italian meringue method (or a proper test for soft-ball stage by dropping a blob in cold water.)
