arg, macarons!

[prairey]

 seriously, i am going to make these things until i get them right!!!

i made them for the first time the weekend before christmas using this recipe. i made my own almond meal by grinding almonds in my food processor for quite some time and them letting them dry out in the oven for a while. the cookies didn't really flatten out when i piped them, so

Comments

[reddragonfire]

Aging the egg whites does seem to create a better foot, in my experience.

Yes, this.

I let mine sit (covered) in the fridge for three days before I make the cookies. I also add about 3 grams meringue powder to my egg whites (138 grams or roughly 1 1/4 cups for the recipe I use) when I go to beat them.

[prairey]

i think i will try the cream of tartar. i also am probably folding the dry into meringue waaaay too much.

From the time I used to watch my mum

[karohemd]

I seem to remember that there's a difference if you use a food processor with a blade or a grater attachment for the almonds. When using the latter, the batter will be less runny (which makes sense when you think about it, the blade creates clean cuts while the grate creates more surface).
I also seem to remember needing to let the macaroons rest on the sheet for a while until a sort of skin forms before baking.

[madwithinsanity]

http://www.myfoodgeek.com/2007/06/08/almost-foolproof-macarons/

Here ya go.

[prairey]

thanks! that's totally different - i'll give it a go!

[xbad_candy]

That first picture looks erotic for some reason. XD

[syncopatedlife]

it looks like some pussy. Glad I'm not the only one who saw that.

[prairey]

unintentional, i swear.

[syncopatedlife]

lol, no offense taken. I'm just glad I'm not the only one who saw it.

[secondsilencer]

The foot is the consequence of allowing the shells to dry out until they are slightly firm to the touch. When they cook, they inside bakes faster than the shell, which gets lifted up, thus creating the foot. Perhaps you're making your macarons in damp weather, which is hindering the drying process?

[theclan]

Hi!

I totally agree with the above comment. After you pipe the batter, let it sit on your parchment paper for 20 minutes. Then bake. I also like to change baking temps in between from high to lower, and shift the baking sheets in the oven as well.

http://www.clanshah.com/baking/vanilla-bean-french-macarons/

goodluck!