Hello, for the past week I have been putting all my efforts into TRYING to bake a good French macaron, but they either come out flat, they have no feet, or come out raw on the inside. I've followed several blogs, read a bunch of books and tried crazy rules. still, nothing. Anybody have any good blogs or hints for me?
They are tricky, dont feel discouraged! Try the italian meringue method (if you google "italian meringue macarons", you'll find a number of recipes... I hesitate to recommend one because I live in a very dry area so what works for me may not work for you). The italian meringue method is much less finicky, and I personally like the texture of the macarons better. You get that nice soft crunch on the outside and soft on the inside.
There is a link to her recipe at the bottom, I've been using almost the same recipe and make mine exactly the same way she does, with the exception that I always rest mine about 15-30 minutes, just in case of over mixing.
I worked as the pastry chef at a French bistro/patisserie, I made 100's of these suckers daily, I cringe every time I see some new ridiculous 'rule' online, or in a book.
Almost every macaron issue comes from mixing. It is also better to slightly overbake than underbake a macaron, even if it comes out a lot crispier than you want, simply fill it and stick it in the fridge. Depending on how over baked it was, it will come out of the fridge beautifully between 24 - 72 hours. (Obviously burning them cant be fixed, lol)
AI can recommend Pierre Hermes book Macarons, it's very informative.
Mad about Macarons, by Jill Colonna, is an awesome book. She has a blog and answers questions if you email her. The book is really cheap-you can find it on Amazon.
Google Demystifying Macarons by Helene Dujardin. Great recipe and great instructions. I have made many successful batches using her techniques.
And I'll admit that after whisking the egg whites, I switch out to the paddle on my Kitchenaid to add in the almond flour. Just flick the switch to mix on low a few times until it is the "lava" consistency she speaks about, and then pipe away. I let them form a skin, and bake for about 18 min @ 270-280 degrees F.