Go to the Article: French Macaron Discussion
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Hello,
Have you tried making the macaron cookie base using swiss meringue instead of the italian one?
Thanks.
When making the traditional ganache, at what temperature should the butter be added?
Some people say that it should be added between 35C - 40C, so the butter emulsion doesn't separate. If this is the case, then we would have two emulsions, the chocolate and the butter one, well incorporated into one mass.
Wouldn't be better to add the butter at 45C, so it separates and fully integrates with the chocolate-cream emulsion, to create just one whole emulsion?
Do you have any advice on ratios of eggwhite powder I should use if I was to convert all the eggwhite in the macaron recipe to pure 100% eggwhite powder? Also, I have quiet good results sometimes but am at loss as to why the macarons while baking rise up beautifully then sink down again to a range of 2mm to 4mm before they finish cooking, I have tried longer cooking at lower temp. and higher temp. and sometimes end up with under cooked or over cooked. My oven is a Smeg with heating elaments at the top and bottom, it has the option to turn off the fan and I usually do turn it off. thanking you Eric
For the roasted cocoa ganache, can you use powdered soy lecithin instead of the liquid form? Thanks- Harry
At what stage do you beat the egg white to before you add the syrup. Also, do I heat the syrup until it reaches a soft ball which my thermometer shows 116.5. I feel my thermometer needs some callibration. Thanks, Yin
hello from crete chania greece.for the yellow macaron 26 gr or 2,6grand second thank you
im using exactly the same oven white efficiency rational, but the problem i'm having is that the feet of my macarons seems to be not that obvious..is there anything to do with the humidity of my oven? should it be 100% or lower
I have a 32 qt Robocoupe and would like to do the cryomilling on almonds. The video wasn't real clear.do I grind my almonds and then add liquid nitrogen. how much nitrogen do I pour per pound. My Robocoupe has to seal to grind. If I shut it with the nitrogen in it and grind will it blow up?
This is the result of my macarons. Pistachio and capuccino.
I use only whole almond grinding in a blender
Bake at 130c for 15 minutes. If the foot does not appear is' cause the meringue is very humid. Beat egg whites at high speed to get a good firm meringue.
The macarons that are too high tend to get dry and hard. If it does not rise and decline much you Weigh a more pleasing result. Your oven can be very temperature swings when you turn off the heaters. So it is better to use thick aluminum forms to keep more balanced heat. I use metal plates to keep the heat inside the oven stable thick. I do not use egg powder. Sorry for my horrible english.
beat the egg whites until they are very firm, and then to put the syrup sugar hit at full speed for more than miss all possible liquid. The result is a foam with strong peaks. The ideal temperature of the syrup is 118-119c.
Those are some gorgeous macrons! And great photos!
Dang, those look amazing!
We definitely would not recommend ever sealing up liquid nitrogen; the explosion risk is very real.
thankyou for your advice, I have been doubling the forms of late, and the 'feet' have risen slowly and stayed at a nice hight.
My vertical 32 qt robocoupe has a pour opening, vent in the lid .Would it be safe to pour through while grinding. The opening should vent off the nitrogen right? also how much nitrogen should I pour/ use?
Here are some flavors that I took to a Masterchef audition, everyone loved them, but I didn't get a call back. This class was worth the money just for the ganache and jam recipes.
Something weird happened to my macarons while baking inside the oven. The crust turned out to be very thin and the cookie still soft inside (which felt really fine to me), but all of them wrinkled up during the process. The two on the upper left corner cracked open but the others where fine. Does any one as experienced a similar problem? And more important, does anyone has an idea how to fix that?
Had a similar issue today... Any ideas on what's going wrong, guys? Thanks!
My macaroon cookie most have hollow back not flat, is anyone know the answer? Thanks.
Too wet, mixture mixed too much, I've had this several times and that seemed like the problem. I use a tablespoon of dehydrated egg whites in dry mix and it took care of this problem.
Replied below.
Egg white mix mixed a bit too much, try that and be very aggressive tapping the tray with freshly piped macarons on counter. My dog gets scared when I "tap" the tray on the counter.
I've tried all meringues, and Italian works the best.
may I ask the recipe for the pistachio chocolate one? Thank you!
How did you do the pistachio ones?
Help! I'm getting sugar crystals in my meringue. What am I doing wrong?
Also, my final batter is coming out rather thick and the cookies are cracked on top. Should I add additional meringue to the batter, or is there another way I can troubleshoot?
Thanks!
Use pistachio instead of almon meal. Actually use whole pistachios and use the recipe in the class if you have it. For the chocolate filling I use roasted cocoa from the macaron class.
hi tim if thank you for the macaron.
To prevent crystals I bring the sugar water in pan up to a boil with the lid on for 30 seconds to a minute. The condensation of water runs down the sides of the pan preventing crystals and allowing the heat to break down some of the sugar structure, preventing future crystals.
If the batter is thick keep mixing a few more turns.
Thanks so much, Travis! I'm actually getting crystals at the bottom of my stand mixer bowl after I've added the syrup to the egg whites. I still end up with a glossy meringue, it just has meringue-like crystal pieces at the bottom. Do you have any suggestions to fix this?
The oven i have at school is just a regular oven with no convection but do have digital temperature control. Does this mean I should only bake one sheet at a time. My understanding(right or wrong) is that with convection oven you can put in as many sheets on as many racks as you like but can't do that with regular oven.
Pour syrup in slower? Increase speed of mixer? Sugar syrup is getting past merinque and hitting the bottom? Not sure never had that problem.
I hate the background music on these class videos it adds absolutely nothing to the learning experience. It is totally annoying. I would much rather hear some commentary by the chef like the Craftsy classes than some cliche elevator music. I feel like I am watching a promotional video for a Bowflex!
Hi, this is my first macarons after I finished the class....... they was perfect. Good surface and soft inside the second time when i make macarons again they was exactly the same, but next try the macorons was very bad I make the same recipe every time and bake it at the same way. Could sameone give me advice where i wrong? Sorry abaut the english
It looks like in the pic maybe too much air in merinque or didn't get air out when mixing. I've probably made over a thousand macarons by now, and made every mistake. Most every time when there is a lack of consistency from one batch to another it is usually the merinque or the technique of bringing dry and wet together.
My wife calls it "elevator/porn music"
I tap the macarons many times before i let them to dry...and the surface looks very good (shiny) but can be a problem if i don't let them to dry enough????
Hi Anna. Hi Anna. I used white chocolate ganache with pistachio. A little ricotta cream to reduce the sugar.
can someone tell me where is the 17 HD video in here ? because im just seeing here just 10 hd videos...where is the rest of it ? thank you
Mine is no so much a question as an observation.
I am unable to view much of the text on my Ipad using either view.
I get some of it it and then it stops mid- sentence and I am unable to scroll to see the rest of the instructions.
What's wrong with that? ( i guess it was a question after all......)
Thank you!
The only video for filling that worked for me was Rainbow Chip, the audio was working though...nice music! I'll give it a try again tomorrow.
This is what I get after the 3rd attempt with my convention oven (without fan)...
I baked them at 150C for 13minutes, used a metal spoon to keep the oven door open, really don't know what can be done to rectify this...
Can any one help me with the cracking shell? Thanks...
My first batch after the class. Thank you chefsteps!
hello i follow the instructions step by step but they stick in to the paper ? in the second tray i cook 1min longer 140C - 16min but they stick anyway can anyone tell mi why its happening ?
Can you use Pecan flour instead?
kathy if you asking me then no i used almond flour but with skin on i made it all by myself...
Thanks chef for the tips
https://www.facebook.com/Chefsteps/photos/a.444876438883757.98202.439305489440852/851840388187358/?type=1&theater
i've seen this on facebook but i can't find the recipes ? cane you help me where can i find it?
its the orange cranberry and candy cane macaron recipes...
Hi, see the following
http://www.chefsteps.com/uploads/roasted-cocoa-chocolate-orange-white-chocolate-cranberry-and-candy-cane-macarons
The recipe and the method itself is great! I've tried several recipes including those that are given in PH Macarons book but never get such sustained results from batch to batch. Thanks!
so pretty. What temp do you bake your macarons at and for how long? I have tried this recipe but always seen to get lopsided macarons. if you can share any tips or ideas on the cause of this?
Perfect!
@Fatijon Uka Your shells look good but don’t think they have risen as much as they should have. Maybe under beating the egg whites? Either way, in order to avoid losing your shell center I would do 2 things. Cook them for maybe an additional minute and also let them cool before taking them off the parchment paper. As for getting them off, I normally have the parchment sheet sitting on a cooling rack about 1-2 inch off the countertop. I start pulling the paper down (90 degrees from rack flat surface) and as the shells approach the edge the paper will peal very easy. I have used this method since day one and had success 100% of the time. Hope this works for you.
If you have any additional questions, let me know. I’ll be making some in 2 weeks and I can send you pics
