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how to make macaron? (moved from France board)

slamnation Dec 6, 2009 12:56 AM

Tried to make macaron a few times, but couldn't seem to get the batter "thicker" it keeps spreading too much and the end product didn't show up as the cute little domes but kinda flat... any suggestions?

  1. t
    Theobroma Dec 6, 2009 04:03 AM

    How do you mix the batter?
    My suggestion is to make sure that you incorporate enough air in the preparation. In the end, it is the air which will inflate the macaron when it is cooked.

    3 Replies
    1. re: Theobroma
      slamnation Dec 12, 2009 09:27 PM

      ok kinda successful, they finally domed! but now I have another problem, they are too "hard" and not chewy enough. I tried another 3 batches. this time, they dome and it's perfect looking but no feet.>:O so frustrating!

      1. re: slamnation
        lucygoosey Dec 13, 2009 03:58 AM

        A pastry chef friend told me that I must let them hang out, after being assembled for 2 days to get to develop that bit of chewiness. That part is very difficult because I love them so.

        1. re: lucygoosey
          rainey Dec 13, 2009 12:39 PM

          I was going to suggest the rest period too for a good rise and nice exterior. But my understanding is that 20 min-overnight is sufficient.

          Also, a wet fingertip gently applied can smooth over the "kiss" effect on the piped meringues.

    2. mangeur Dec 6, 2009 06:18 AM

      One truc, even rule, is to use old egg whites, never fresh.

      1. Becca Porter Dec 13, 2009 04:14 AM

        I would highly suggest you check out the extensive egullet thread on making macarons.

        1. babette feasts Dec 13, 2009 10:53 AM

          Couple of points: make a stiff meringue then add your nut flour + sugar. Keep stirring until the batter loosens a bit so you get smooth tops without points. This is not one of those things that you want to fold until just barely mixed. Let them dry at room temp for at least 20 minutes or so, until they form a crust. The crust is what leads to feet, as the entire top rises as one piece. You should be able to touch the cookie and feel that it has dried before you bake it. As for chewiness, you may be baking them a little too long, or just not letting them sit to absorb moisture from the filling long enough.

          3 Replies
          1. re: babette feasts
            dantesmeow Feb 22, 2010 05:59 PM

            Where can I get the right almond or nut flour?

            Also, I have a hand-held blender/mixer, but not a nice Kitchenaid type of food processor. I have used it to make perfectly find meringue before, do I need other gadgets?


            1. re: dantesmeow
              rainey Feb 22, 2010 07:18 PM

              Don't know where you are but in Los Angeles there is a great, super-fine almond meal/flour at Surfas, a serious restaurant supply store. It's also available from them online.

              You *can* make your own by grinding small amounts of almond in a food processor BUT it's very labor intensive to sort out all the larger pieces to get a consistent grind AND you need to take great care not to let the temperature rise and turn it into almond butter. Not helpful if you don't have a food processor but someone else might want to know it.

              I don't know why you couldn't use a hand held mixer for the meringue.

              You will also want piping supplies including a larger tip and collar that will give you a generous flow of the meringue.

              1. re: rainey
                dantesmeow Feb 28, 2010 07:02 AM

                Thanks for the tips! I'll try my luck at whole foods next week!

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