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Questions tagged [macarons]

For questions about the French almond meal meringue confection.

For questions about the French almond meal meringue dessert.

42 questions
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1 answer

How would I manipulate this recipe (or another) to make Jäger Bomb flavoured macarons?

It's my brother's birthday and he loves Jägermeister so was thinking of making Jäger Bomb flavoured macarons. Red Bull flavoured pastry and Jäger flavoured cream. I saw this recipe: https://www.bbcgoodfood.com/recipes/macarons How would you…
rosh3000
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2 answers

What are macaron "feet"?

This question mentions macaron "feet". What are macaron feet?
KatieK
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11
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3 answers

Why are my macarons cracking on top?

I've tried to make macarons eight times in a row and I failed. I used this recipe (text version is in the description below the video). They all cracked on top and the surface collapsed as you see in the picture. I did some research and watched…
Gigili
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5 answers

Why do my macarons become lopsided?

I've recently started making macarons using the Italian meringue method. I got this recipe from a macaron class I attended at the Waitrose Cooking School (in the UK). When I made them at my class, they were perfect, but I can't say the same for…
candinski
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2 answers

Why aren't my macarons as soft as professional ones?

I recently bought some macarons made by professional bakeries. When I got home, I threw them into the freezer and, days later, I checked on them. When I took a bite, it was still nice and soft. The cold temperature seemed to have had no effect…
user2323030
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1 answer

Do successful french macarons really need precise weight measurements?

I have no problem with measuring ingredients by weight, in fact, I prefer using a scale; it is much easier. After looking at multiple recipe's for macarons, I have not found a single common ratio in all the recipes. If weight is so important, then…
Jeff
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9
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How can I make the tops of my macarons smooth?

After a recent trip to France, I have become mildly obsessed with making macarons (using this recipe). I have made a couple of batches so far - the first didn't turn out well, more like cookies than macarons, due to under-whipped egg whites and…
ElendilTheTall
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Why did my macarons deflate in the last 4 minutes of baking?

I've been learning how to make macarons using the Bravetart/Stella Parks recipe (archived on Wayback Machine). Here's what happened in my most recent attempt: When piped out on the sheet, the batter stayed somewhat mounded up (so I don't think they…
algebraic-pizza
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Non-sweet sugar replacement for French macaron

I've been working pretty hard on my macaron game lately and have wanted to make a savory biscuit/shell, however I can't think of what I may be able to replace powdered and granulated sugar with, or if something of the sort even exists. I imagine…
starscream_disco_party
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6
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Why do my macarons have a proper shape and feet, but are hollow inside?

So i baked my macaron, it has a perfect outer shape from the top, perfect feet but absolutely no base. When you pick up the shell flip it pipe the filling there is no shiny base but just a hollow of the shape of the top sphere. Any idea why?
Prachi Doshi
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4
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2 answers

Italian Meringue with Non-Simple Syrup?

I'm trying out making macarons, and I'd like to get some strawberry flavor incorporated, but I don't have access to flavored powder. I've seen some recipes that use an Italian meringue instead of French, and I'm wondering if I could just make the…
Matthew Chase
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Is/are there any difference(s) in batter from French and Italian macaron methods?

I've kept things simple with the French method so far, and I've always been very nervous about over macaronnage-ing, but I just watched a video in which the host used the Italian method and seemed to just go to town on the batter (once the tant pour…
starscream_disco_party
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3 answers

How to prevent light-colored macarons from browning?

I have a problem with baking yellow macarons, or any light coloured macarons. The yellow (or any light colour) ones always brown, always! I tried lowering the temperature, I bought the best colours I can get in the UK. The colours are powdered, to…
jelly46
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4
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4 answers

Removing macaron paper template under silicone mat

I'm a keen baker and am now buying silicone baking mats. However when I've realised when I am baking macarons, it looks like it is going to be quite difficult to remove the paper macaron template from under the mat. Does any professional have any…
jelly46
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What happened to my macarons?

I baked macarons earlier and this happened. You can see that they're pretty tall (which I don't want) but mostly importantly, what happened to the shell? I baked at 290F for about 20 minutes (they're about 1.5 inches). I can't tell whether the…
minzeycat
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