theonlynameleft Posted 30 Oct 2011 , 9:13pm
post #1 of

icon_cry.gif My sister's baby shower is this weekend & so I wanted to make some blue & pink french macaroons.

Got a Martha Stewart recipe of the internet & had a crack - disaster! All dry, hard to pipe. Could literally touch them without getting a damp finger.

I followed the recipe to the T other than the fact it called for almond flour which isn't available in our small town so I used almond meal. Is this an OK substitute to make - should it still have worked.

Recipe was as follows:

1 cup of confectioners sugar
3/4 cup almond flour (I substituted with almond flour)
2 large egg whites
3/4 cup caster sugar

What have I done wrong, told her I would make them & so want to get it right for her special day. Any help would be so much appreciated icon_smile.gif

6 replies
AliBakes6167 Posted 30 Oct 2011 , 9:43pm
post #2 of

Hi! I'm not a macaron expert, but I know that they are very tempermental & even though almond meal and flour are very similar, the slight texture difference might have been why they didn't turn out. You can buy Almond flour online if you have time to wait for them to ship. Also - I would think you would need more egg whites. Google around and try to figure out if the measurements seem right. Good luckicon_smile.gif

Stephy42088 Posted 30 Oct 2011 , 10:11pm
post #3 of

120g almond meal
200g powdered sugar
100g aged egg whites (to age your eggs whites, crack and let sit loosely covered on your counter for 12-24hrs)
30-35g granulated sugar
food coloring gel (optional)


use this recipe and always weigh your ingredients, its much more accurate. also, sift everything and blend the almond meal and powdered sugar in a food processor to make it finer. hth

floursifter Posted 30 Oct 2011 , 11:22pm
post #4 of

This site may be of help to you. Good luck.

http://www.cakejournal.com/archives/how-to-make-macarons

imagenthatnj Posted 31 Oct 2011 , 1:01am
post #5 of

Theonlynameleft (nice name, by the way), here's the link to the step-by-step instructions on how to make them using the ratios that Stephy42088 gave you. There are various methods, this one is using the French meringue method. Please read everything first from top to bottom. They're temperamental, but not impossible to make. You're not just following a recipe but getting a whole set of instructions.

Warning: posts are long, but she's thorough.

http://notsohumblepie.blogspot.com/2010/04/macarons-101-french-meringue.html

And if you make Italian meringue, or if one day you want to make them the other way, here's the italian meringue method:

http://notsohumblepie.blogspot.com/2010/02/macaron-101-italian-meringue-part-1.html

http://notsohumblepie.blogspot.com/2010/02/macaron-101-italian-meringue-part-2.html

http://notsohumblepie.blogspot.com/2010/02/macaron-101-italian-meringue-part-3.html

imagenthatnj Posted 31 Oct 2011 , 1:07am
post #6 of

Forgot the troubleshooting guide.

http://notsohumblepie.blogspot.com/2010/08/macaron-troubleshooting-new-recipe.html

theonlynameleft Posted 31 Oct 2011 , 8:11pm
post #7 of

Thanks everybody for your replies - I will be having another crack within the next few days & will be sure to post an update on how I got on. Fingers crossed!

Thanks all for your advice thumbs_up.gif

Quote by @%username% on %date%

%body%