Today's Macarons:
- No cream of tartar, but the merengue stiffed up fine
- First tray 7:54
- Second 8:00
- Third (in pieces) 8:08
Trying:
340 F for 8 minutes
Release steam
330 F for 2 minutes
Release steam
330 F for 2 minutes
340\330\330 was cooked but the batter was fucked?
335/330/330 was sticky bottoms
330/320/320 was sticky bottoms
Next time try 330 without bottom protection.
Today's Macarons:
- First merengue batch failed due to low sugar (?)
- Second merengue batch used un-aged egg whites. was fine, a little soft. Even after macronage, batter was very thick
- Made two full trays, plus two more partial trays
First bake:
- Top rack full tray, Beneath rack partial tray, at 335 F for 8 min.
(Awkward swap)
- Top rack partial tray (kinda messed up since they didn't form good skins), Beneath rack full tray, at 325 F for 2 min.
Steam release
- 325 F for 2 min
Result:
UNDERCOOKED. Awkward swap took too long, stole too much heat. Major issues - feet of the full tray that started on top expanded to the sides, they were undercooked, and their exteriors were browned!!! No sticky bottoms at least.
Second bake will be 1 full tray, 330 without bottom protection as requested last time.
- 330/320 for 8 minutes (changed partway through)
- 315 for 2 minutes * back Macarons are browning
- 310 for 2 minutes
Result:
fuck this oven :<
ok actually the tops are a bit browned but the bottoms are good! they're cooked and not sticky!
Next time try 325 with no bottom protection (i.e. 1 tray on top rack) for 8 minutes followed by ~315 for 2 minutes and then ~310 for 2 minutes
Worked well. But the macarons were very hollow.
+ 1 tray on top rack (no bottom protection)
+ 325 for 8 mins
+ release steam
+ 315 for 2 mins
+ release steam
+ 310 for 2 mins
CONCERN: 2nd and 3rd batches are left out too long and develop too much of a skin
This might work better? Turned out not hollow!
+ 1 tray on top rack (no bottom protection)
+ 320 for 12 mins
That's it! Try it again like that.
GanacheThe ganache always turns out too liquid.
'Macaron Ingredient Math' changelog:
- Added 10% to 'white couverture' amount
changelog changelog:
Replaced 25% of sugar in dry mix w rice flour - worked fine
* Should try introducing sugar syrup more slowly for stiffer merengue
Pistachio flavour shells - try using pistachio flour instead of almond
Temperature: doing two racks at once is fine. Top rack needs to be left a couple minutes longer (2?) after the bottom has been taken out, also stagger their positioning for our oven specifically.
Preheat oven to 345 F
Put in two trays of macarons at once, staggered positioning - top rack to right, bottom rack to left
Set oven down to 320 F once macarons are in.
At 12 min, remove bottom tray only.
2 min later (at 14 min), remove top tray.
Change! 12-14 becomes 13-17 min.
Preheat oven to 345 F
Put in two trays of macarons at once, staggered positioning - top rack to right, bottom rack to left
Set oven down to 320 F once macarons are in.
At 13 min, remove bottom tray only.
4 min later (at 17 min), remove top tray.
Probably only bake for 12 min / 16 min if it's a dry day
Is this the correct way?
Preheat 345 F
Put in one tray of macarons, top rack centered or slightly to right (SEE BELOW NOTES)
Set oven down to 320 F once macarons are in
At 13 min, remove tray
(Repeat for multiple trays, preheating back to 345 F) (Maybe?)
For mixing:
- Start: Mixer bowl full of merengue
- Push aside the merengue, expose bottom of mixer bowl
- Pour non-merengue ingredients into bottom of mixer bowl - not on top of merengue
- Mix by hand ~5 times, enough that it's badly incorporated
- Stand mix on 2 for 30 seconds
- Scrape the walls, clean the whisk
- Stand mix on 2 for 10 seconds
- Scrape the walls, clean the whisk
- Stand mix on 2 for 10 seconds
- Fold in from the walls, go by feel, hopefully macronage is complete at this point!
DO NOT EXCEED 25% RICE FLOUR.
To try next time, Shelley noticed the hot air swirling around, so we're moving from the top rack to the middle.
First, ensure a rack is placed in the middle.
Preheat 345F
Put in one tray at a time @ middle rack
Set oven 320F once macarons are in
At 13 min, remove macarons