John Myers
If the French pastry tears, it quickly looks ugly. With this background knowledge, you can avoid tearing. The reasons for this can be:
- The macarons did not rest long enough and the fine crust could not form completely.
- There is still too much air in the dough, which means the dough was not worked carefully or long enough.
- The macarons got too much heat. Try using a little less heat and leaving the pastries in the oven a little longer.
- The humidity is too high and the macarons lids just can’t dry properly.
Why don’t macarons turn out smooth?
Why aren’t my macarons nice and smooth? Because you didn’t mix the almond powder and then pass it through a sieve. Because the dough has not been processed well enough.
Why are my macarons turning brown?
Also consider the size of your macarons! Whether 2, 3 or 5 cm plays a role, the bigger, the longer they have to bake. The longer they bake, however, there is a risk that they will turn brown. So lower the temperature a few degrees and bake a little longer.
Why refrigerate macarons?
Macarons have a shelf life of 5 days when kept refrigerated. After that, the macarons won’t go bad, just harder and a little drier.
Why old egg whites in macarons?
But I was disappointed, the macarons didn’t get any better. My tip: Use old egg whites! To do this, separate the eggs a few days before baking and put them in the fridge. As a result, the egg white loses moisture and the dough improves.
What is special about macarons?
Under a wafer-thin, smooth crust, Parisian-style almond meringue is soft, moist, eventually creamy, and quickly melts in your mouth. Unlike biscuits, macarons cannot be stored for long without losing their flavor; they harden within two to four days.
How should you store macarons?
How should I store them? Since the macarons are semi-baked pastries, they only last 3 to 4 days in the fridge.
How long do macaron shells last?
In the mats with depressions, they take longer to “bake through” and are often more difficult to peel off. Store the finished macaron shells in a tightly sealable container until you are ready to fill them. Unfilled, the macaron shells stay fresh for at least 1 week.
Why no almond flour for macarons?
However, this is completely unsuitable for this because it contains 30% less almond oil and is therefore much drier than almond flour that has not been partially deoiled. This was also the reason why I didn’t get a smooth paste on the first try, but a sticky lump as a result.
Which sieve for macarons?
In this finely sieved mixture, no more “nests” can form, which would otherwise burst open during baking and result in uneven macarons. My sieve of choice is the Zenker 2400 flour sieve, professional, 26 cm.
What color for macarons?
Usually you base the color of your macarons on the taste or even the color of the cream you are creating. With a chocolaty cream, the macaroon dough turns brown, with apricot cream you use orange food coloring, strawberries and raspberries turn pink, mint green.
