Wellive been baking up a storm ..Three tray loads ...look good ,even in the oven ...ten minutes later collapsed...tried cooking times and temp,All little flat biscuits ...the only success were sponge drops ...

badams1 - 2018-09-01 14:44:00

I have always wondered what the fuss is over macaroons, toss them in the bin and make some meringues instead, I think they are way nicer.

Edited by rainrain1 at 5:47 pm, Sat 1 Sep

rainrain1 - 2018-09-01 17:46:00

I do not like making macaroon either but there is a trick to them. You have to let them sit and dry once piped. If there is moisture in the air then it will not work. You need fairly dry air and air in bakeries (who BTW will be using packet mix or the air inside a bakery can be very dry). This helps form "feet" on them. Also the batter making and mixing makes a difference too. It is very fiddly and temperamental which is why I don't like making them

marcs - 2018-09-01 19:40:00

Need to drop the tray on your bench before baking as well.

katalin2 - 2018-09-01 23:23:00

did all the above ....Made another two trays of sponge drops this morning ...Another disaster..flattened biscuits ..but two containers of cheese cakes ..prize winners ..there you go ..

badams1 - 2018-09-02 17:27:00

I love macarons but I’m happy to leave the baking of them to the experts - macaroons are not the same thing and relatively easy to make by comparison

https://www.berries.com/blog/many-differences-macarons-macar
oons

sarahb5 - 2018-09-03 17:13:00

I am wondering if you make the same mistake as novice pavlova makers, which is not beating the egg whites till totally stiff. Once I get to the soft peak stage I know I have not quite made it. It is necessary to keep beating till when you take the beater out there is a hole left in the egg whites because they are all still in the beater. Then, and only then, do I begin to beat in the sugar.

With pavlova it gets stiffer and stiffer with each addition of sugar to the point where it is not so easy to beat the last amounts of sugar in if the bowl is not held firmly in place.

When the egg white is not properly beaten the finished, flattish disaster will have a strong eggy white taste and I find they are nice for anything but the deep freeze to await the next rubbish collection.

buzzy110 - 2018-09-03 17:50:00

buzzy110 wrote:

I am wondering if you make the same mistake as novice pavlova makers, which is not beating the egg whites till totally stiff. Once I get to the soft peak stage I know I have not quite made it. It is necessary to keep beating till when you take the beater out there is a hole left in the egg whites because they are all still in the beater. Then, and only then, do I begin to beat in the sugar.

With pavlova it gets stiffer and stiffer with each addition of sugar to the point where it is not so easy to beat the last amounts of sugar in if the bowl is not held firmly in place.

When the egg white is not properly beaten the finished, flattish disaster will have a strong eggy white taste and I find they are nice for anything but the deep freeze to await the next rubbish collection.

That's very possible, but have you ever turned out a decent macaron?
I haven't & yet I do a really good Pav using 'your' method (about once a year) & then I don't eat it ...too sickly sweet.

samanya - 2018-09-03 19:07:00

bump

bev00 - 2019-09-03 22:31:00

sometimes you have to play the right type of music so they dont go flat, like for example vanilla ice.

teakiawa - 2019-09-04 05:43:00

Before you give up completely, give this recipe a go. It's not my recipe but I got almost perfect macs the first time I tried it. I used baking paper for mine- I used my silicone mat under the paper as a template as I've read that some people have problems with the mat.

NO REST MACARONS
Pre-heat oven to 150

140g Almond Meal
140g Icing Sugar (I’ve used both pure & icing mixture)

Mix Icing sugar and almond meal in a food processor for 30 seconds (if you want to sift these you can, sift twice) It should be fine, this step makes the tops smooth. Set aside while you do the egg whites.
3 egg whites (110g)
110g Caster Sugar
Mix egg whites on medium (with the whisk attachment) until they’re very frothy, add the sugar 1 Tablespoon at a time mixing in between. Mix on high until very stiff and mixture forms a ball inside the whisk attachment. Take the whisk off and tap so the ball inside falls back into the egg mixture.
Now put ALL the almond/icing mixture in the bowl and whisk again on medium for 15 seconds, scrape bowl down and mix again for 5 seconds.
Now take bowl and mix a little by hand with a spatula. Mixture should run off the spatula, not in blobs. It should resemble a thick cake batter – not pancakes. (I drop a teaspoon full on to a plate and watch for it to spread a bit, so the “nipple” bit disappears.
Put into a piping bag. Pipe onto trays with baking paper (I have a silicone mat) but I used to use a template under baking paper (lots to print off internet).
Bang the trays on the counter about 6 times to release air bubbles, turn tray each time you bang them.
Now put them straight into pre-heated oven, no resting required. Bake for 8 minutes, turn pans and swap positions and bake them for a further 7 minutes.
Cool completely before removing them from baking paper/mat.
I fill with buttercream or ganache.

motgirl - 2019-09-26 15:36:00