Hi everyone,
I could really use some help to figure out the problem with how my macroons are coming out.
1st try - macroons stuck to the silpat and parchment paper. It browned more on the parchment paper. Resulted in very chewy texture, which improved the next day after sitting in the fridge.
2nd try - I got stiff peaks then added vanilla and color. Beat maybe 1 min more. I never know when to stop with the eggs. I definitely also overmixed the batter this time because it became too runny as I was trying to pipe them.
Made them only on parchment and baked for 20 minutes. Per the recipe - I must bake at least 20 minutes @ 300 degrees. However, even though the tops browned, it still stuck to the parchment paper and the tops were hollow and crunchy. So I'm confused if I overbaked or underbaked. the notes say if they stick it's underbaked. But they are little brown and crunchy on the top.
I'm going to make sure I don't overmix next time. Should I lower the temperature or bake for less time? My oven usually keeps shutting off and turning on throughout to adjust Temp, so typically it takes me longer to bake cakes than the recipe states.
Please help, I really want to learn how to make these little goodies :)
Macarons are finicky little things! If they're browning on top, check to see where your rack is. I have mine set 1 below the middle. If they're sticking, they're either underbanked, or not cooked all the way before removing from the paper. Lower the temp and bake a little longer.
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