Operation Macaron – attempt #1 (fail)

Result: cracked top, inside is undercooked, very little feet


Mistakes: oven on wrong setting (grill, lol)

Next time: check if it has formed a dry skin before baking it, maybe leaving it for longer (1 hr?). Try lower oven temperature (say 160?)

Recipe: Martha Stewart

  • 6 Tbsp almond powder
  • 1/2 cup icing sugar
  • 1 large egg white, room temperature
  • Pinch of cream of tartar
  • 2 Tbsp caster sugar
  • Food colouring
  1. Using magic bullet, pulse almond powder to make it extra fine
  2. Sift almond powder + icing sugar 2 times
  3. Using balloon whisk, whisk egg white + cream of tartar on medium (KitchenAid 4) for 2 mins
  4. Increase the speed to medium high (KitchenAid 6), while slowly adding caster sugar to the mix. Whisk for 2 mins.
  5. Increase the speed to high (KitchenAid 8) for 2 mins. In the last 30 seconds, add food colouring. Note: the colour will come out a lighter shade after it’s baked.
  6. You should get a stiff glossy peak
  7. Sift all the almond powder + icing sugar into the egg mixture
  8. Fold with a spatula. Repeat just until batter flows like lava, 35 to 40 complete strokes.
  9. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip
  10. Line baking tray with 2 parchment papers (double layer gives more heat protection to the macaron bottom during the bake)
  11. Pipe 3/4-inch rounds 1 inch apart, flicking the pipe nozzle slightly at the end, instead of leaving a peak.
  12. Tap the tray firmly on work surface a few times to release trapped air
  13. Let stand at room temperature for 30 mins to 1 hr
  14. Heat the oven to 175 C
  15. Bake for 7-10 mins
  16. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)


Tips from http://www.chocoparis.com/macaron-troubleshooting-tips/

  • The batter should have the consistency of “molten lava.” It should form a ribbon when dropped from a spoon but not be too fluid.
  • Always used egg whites that have been aged at least 24 hours, and always allow the macarons to sit for at least 20 to 30 minutes until they are dry to the touch before putting them in the oven.
  • If the macaron shells are splotchy this means the almond powder is too oily. Dry the almond powder in the oven at low temperature for 10 to 15 minutes prior to mixing with the icing sugar. Take care not to overmix the almond powder and icing sugar in the food processor.