Why do my macarons come out looking weird?
Recipe I use:
100g grade AA brown large egg white
50g sugar
200g confectioners sugar
110g almond flour (I grind my almond flour using nutribullet)
5g egg white powder
1/4 teaspoon cream of tartar
I use a kitchen aid to beat the egg white gradually, starting at speed 4, after about 3 mins I added the sugar and egg white powder mixture slowly. I increase the speed to six, beat for another 3 mins, then increase to 8 for another 2 mins, and speed 10 for 1mins. So the total beating time is about 9 mins.
Then I fold in the almond flour and confectioners sugar mixture(sifted) gradually. When it's ready, I pipe them in a size about 1.25 inch space in-between 3 quarters to 1 inch. Then I let them rest for about 30 mins until the surface is not sticky. I baked them in a whirlpool conventional oven for about 11 mins at temperature 285 Fahrenheit. They came out looking like the picture below. Please help! What did I do wrong?
Best Answer
Ah, macarons. If it's not one thing, it's another. Uneven pied usually indicate that the oven was too hot. You should use an oven thermometer to determine the exact temperature of your oven, because oven dials themselves straight up lie. I once had an oven that was always 20C over the temperature on the dial.
If you get a thermometer (or have one) and this still happens, try positioning the tray at different heights in the oven.
Unfortunately, making macarons is a process of trial, error and experience, getting to know your oven and the texture of the batter. Good luck.
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Quick Answer about "Why do my macarons come out looking weird?"
Resting too long may may be the cause of lopsided macarons, because if the shells rest for too long before baking the protein structures begin to deflate, causing the shells to bake unevenly. Uneven heat is the biggest culprit for lopsided macarons.Why do my macarons look like mountains?
Aged egg whites are separated at least a day ahead of time to help relax the proteins inside the whites. Doing this helps prevent over-whipping and creates a strong meringue with stiff peaks.Why did my macarons come out wrinkled?
There are several steps during the macaron making process which can affect how round and smooth your macarons are: Sifting/grinding of almond flour: This stage affects the bumpiness of the macaron shells. If the almond flour is not fine enough or clumpy, it will leave the top of the macaron shells bumpy and rough.Why is my macaron surface not smooth?
Sometimes if your batter is overmixed it causes your shells to spread more and bake up crispy. They may also just be overbaked! Keep in mind that macaron shells soften once they're filled and have time to mature in the fridge. Don't be disheartened if they seem a bit firm once they've cooled.Top 9 Macaron Mistakes (And How to Fix Them)
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Images: Ben Collins, Tima Miroshnichenko, Oleksandr Pidvalnyi, Elīna Arāja