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Macarons (the eternal struggle)

Started by droqen, October 02, 2021, 06:55:35 PM

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droqen

October 02, 2021, 07:09:21 PM #1 Last Edit: October 02, 2021, 11:01:22 PM by droqen
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

droqen

Next time try 330 without bottom protection.

droqen

December 02, 2021, 11:20:31 PM #3 Last Edit: December 03, 2021, 12:02:58 AM by droqen
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!

droqen

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

droqen

February 18, 2022, 04:54:58 PM #5 Last Edit: February 18, 2022, 04:56:49 PM by droqen
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

droqen

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.

droqen

April 10, 2022, 06:32:13 PM #7 Last Edit: April 11, 2022, 06:45:57 PM by droqen
Ganache

The ganache always turns out too liquid.
'Macaron Ingredient Math' changelog:

  • Added 10% to 'white couverture' amount

changelog changelog:
  • Increased 5 to 10

droqen

July 28, 2022, 12:53:42 PM #8 Last Edit: July 28, 2022, 12:56:33 PM by droqen
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.

droqen

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.

droqen

Probably only bake for 12 min / 16 min if it's a dry day