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Macarons!! ARGHH!

lyntc10 Jul 31, 2009 11:45 AM

Argh. My first attempt at baking macarons was a disaster. I ended up eating 1/3 o fthe batter raw because it wouldn't pipe!! I think I overmeasured the powdered sugar (didnt have a scale, was just using volume) and that ended up giving me a batter that was ridiculously thick. thicker than brownies. I tried piping them, but it was almost impossible to get the batter inside hte pastry bag. Stupid pastry bag. THe opening is tiny, I can't fold down the sides, etc etc. The bag is made out of some stiff plastic material and it was a#$*$ to clean because I couldnt fold it inside out. Then, when I went to bake them, they spread sooo much. The circles were maybe 1.5 in, and now the cookies are like 3in wide! I have lots of almond powder left, but I think I might just go make a tart with it or something. ARGH!

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  1. BerkshireTsarina RE: lyntc10 Jul 31, 2009 12:33 PM

    Macarons! Do you subscribe to the Paris Breakfasts blog? You should! Not that it will help you to bake them, but will inspire you to keep at it:

    You'll love it!!!!!!

    1. ChefJune RE: lyntc10 Jul 31, 2009 12:37 PM

      Pipe? I drop them using a small ice cream scoop.

      They may hold their shape better if you chill the tray of macarons BEFORE you bake them

      1. f
        Foodie in Friedberg RE: lyntc10 Jul 31, 2009 01:53 PM

        I use the drop method. Piping the dough might make for a prettier cookie... but a blob is better than nothing!

        1. NYchowcook RE: lyntc10 Jul 31, 2009 02:26 PM

          Hey, forget the piping and the pastry bag! Relax. . . . I am here to help by giving you the easiest foolproof macaroon recipe courtesy of Martha.

          I made them several times. Easy-peasy. Simple drop and shape into a pyramid of sorts.

          She also has recipes for almond and other variations. Start w/ the plain coconut, is my advice and you will be happy and de-stressed!

          1 Reply
          1. re: NYchowcook
            soniabegonia RE: NYchowcook Jul 31, 2009 04:34 PM

            i think the OP is talking about the French variety. found this interesting looking one... snicker mararons. yet another weekend project for me...

          2. l
            lyntc10 RE: lyntc10 Jul 31, 2009 06:02 PM

            yes, to clarify. the failed macarons were of the french variety. you know, with the almond powder, powdered sugar, egg whites, etc.

            2 Replies
            1. re: lyntc10
              hotoynoodle RE: lyntc10 Aug 1, 2009 06:50 AM

              tartelette has many macaron recipes on her site, including more traditional varieties, lol. i've made other recipes from her and they have come out very well.

              2 things -- invest in a digital scale. it will pay for itself and you will wonder how you ever baked without it. delicate pastries like this will not be consistent with volume measures. second, i tossed my pastry bag long ago and use sturdy ziploc bags that i snip off the end. piping tips fit and i can toss it rather than wash.

              until you find a recipe you like, DO NOT WING IT. follow the directions exactly until you find a winner. these are much like baking meringues. temperamental, not impossible!

              1. re: hotoynoodle
                jsaimd RE: hotoynoodle Aug 1, 2009 07:59 AM

                Digital scale is really worth the $30 or so. One other bonus - faster and cleaner. no more messy measuring cups, just spoon directly into a bowl on the scale. And no more flour all over the place. I lOVE my scale.

                There is a step by step tutorial here http://www.dessertsmag.com/

            2. emily RE: lyntc10 Jul 31, 2009 07:04 PM

              I made picture perfect macarons using Sherry Yard's recipe for Gingerbread Macarons in the LA Times. You might want to try it.

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