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Just tried making french macarons for the billionth time: gently caress these dumb cookies  the worst part is i have no idea what went wrong with this batch. I'm guessing the batter was overmixed?? but they were hollow so maybe undermixed???
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Jan 31, 2017 09:09
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| # ¿ May 2, 2024 20:56 |
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cocoavalley posted:I'm going to guess that you didn't overmix since they aren't flat/run into each other. I still get some hollow/cracked shells per batch, usually the ones closest to the edges of the pan. I also have a tendency to undermix, so they'll look perfect when they come out of the oven, but the interiors will be collapsed. Mixing the batter a little more helps. Also - BraveTart suggests adding a bit of oil to the almond meal before sifting it with the sugar (maybe 1/2 tsp or so per ounce of almond meal). I've done it my last couple of batches and it seems to help, the cookies come out a little chewier instead of drying out and cracking. Thanks for the tips. I made another batch using the Italian meringue method and a small subset came out perfect, with the rest cracking but still being soft. I'm starting to think it's an issue with my oven 
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Feb 1, 2017 23:56
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