Mastering Macarons: Top 15 French Macaron Problems Fixed!

[@jcinkc3]

I've just made my 100,000th macaron ( from my home kitchen) GREAT information. Truly everything goes back to 1. Meringue 2. Macronage 3. Oven temp. I don't rest mine, I live in a humid environment and get great results. It's more of a ratio issue. The extra almond meal absorbs more moisture in the meringue and I don't have issues baking without resting. BIG advocate of piping on upside down tray IF you don't have convection. I recently got convection and LOVE IT. Plus I am able to bake a few trays at once. Much peace to you. Thank you ( as always) for such quality and informative content!

[@baketoujours]

JC Gregg this is such a wonderful comment. I love hearing about your new oven and how it changes your bake! Yay for high quality ovens! Do you feel it cuts your baking time down significantly to have a convection?

[@jcinkc3]

@@baketoujours It did cut my time down several minutes. I also purchased a countertop convection oven that holds 4 half sheet pans so I am able to make several pans at once. There was a learning curve to the countertop oven.. I failed and failed ( almost donated it) then I started "venting" the steam. Something had never had to do. However, it's a much smaller oven so it actually made sense. I can do 3 pans at once.. the 4th typically comes out wonky though..

[@baketoujours]

JC Gregg 🤯 table top oven?! I need to look into this!

[@lorigoedken8149]

Does a convection oven take less time?

[@baketoujours]

Lori Goedken in my experience, yes. Less baking time with a convection.

[@Poosay19]

I'm on a macaron tutorial marathon lol. I've never done it before. This is very helpful and informative. I'll let you know how my macarons turn out haha

[@baketoujours]

Yes! This is wonderful! Please do let me know!!

[@itztcptb521]

ahaa same here

[@ITSLIZZ111]

Did you ever get to it?

[@beiwang5163]

Dally Dally omg sameeeee

[@mycheeving1733]

Since she didn't update. Mine turned out chewy like a cookie. Lol Idk what happened so I'm here. I whipped the egg whites to stiff peaks. Added salt and coloring. Let it sit out for an hour. 🤷🏻‍♀️ I will try until I get it right. 👍👍👍

[@redheadked]

Yay! I’ve been waiting for this video! You have inspired me to try upside down trays, venting my oven, and trying parchment again. I live in the PNW so very humid environment like you said. I’ve been feeling discouraged as a new Mac baker, but I’m inspired to keep trying!

[@baketoujours]

Kelley Devoe yes! You got this! I’ll be moving up there this summer, so I can get first hand experience😆. I hope you have central air! T really helps and close all those windows!

[@shelbsbells]

Hi! I also live in the PNW and am a new Mac baker. What is your method for drying because I have literally not dried a single successful batch!

[@kendralynn897]

Ok so I’ve definitely been resting my macs too long! I thought I was really doing them a service....lol! Thank you so much for putting this together!

[@kellylum577]

I dry my macarons in the oven at the lowest temperature with the door slightly opened for a couple minutes until a skin starts to form. Then I leave them to rest on the counter until they are good to go. Works every time

[@FIFII]

Is this to form the skin before you even bake them?

[@xoxomisspaige]

I’ve found that putting an empty tray at the very top rack, above my macs, in the oven helps prevent browning! That way, I can keep a steady oven temperature. Thanks so much for this video btw. My hollow macs left me feeling discouraged, but I’m grateful for your tips. Can’t wait for my next batch! :)

[@baketoujours]

Paige P. Love this! Yes! Great job figuring out your oven!!

[@diypeepers2000]

I have made many batches of macs. Some great, some ok. Only one batch went in the trash. I think I have encountered most of these problems, but I keep pressing on. My husband says I'm obsessed, but I'm trying to figure out the error. This was such a great video. I appreciate the multiple reasons why some of these things are happening and the explanation behind them. Thank you!

[@emilyhillick]

Thank you for all of this information! I’ve never made macarons before, so it’ll be my first time! I have a picnic this Friday with a family friend and I’m planning on making some macs sometime tomorrow to have them ready for Friday! I will keep you updated on how they turn out, thank you for your tips!

[@baketoujours]

Yay! I hope you enjoy the process and better yet---hope you enjoy your time with family and EATING them. haha

[@se.i.4393]

How they turned out?

[@majesticalmacarons4761]

Your a gorgeous soul for sharing all your tips 💎

[@baketoujours]

Aww you're so kind! Thank you Xena!

[@AKeNeN]

Super thorough and informative. Love this. Thank you!

[@baketoujours]

Thank you so much for watching!

[@jenniferthomas6114]

Thank you for your advice i have tried about 10 times and they are not happy!😥😥😥

[@karenhelenthal3105]

Very informative and comprehensive. Thank you for sharing your knowledge and experience!

[@baketoujours]

Karen Helenthal thank you for watching!

[@afropick5934]

I had to watch this video twice; the first to admire your beauty, and the second to learn your valuable tips. 😃

[@diypeepers2000]

She's so naturally beautiful!

[@Earltalk101]

I just made macarons today and I had a couple of these problems. You just confirmed what I did wrong. Thanks!

[@Joyjoyjoy1719]

Just made french macarons today and after countless batches of failed macarons, I did the flip the tray and putting a wooden spoon to slightly open my oven. Damn it definitely worked! I got no cracks and i had such beautiful feet thank you so much for the tips

[@baketoujours]

Wena Carino hooray!!!! I’m so excited to hear this!! 👏🏼👏🏼👏🏼🙌🏼 thank you so much for sharing!

[@sambalambb]

I've just started learning how to make macarons and this video really helped me fix a few of my problems. I'm still having a little trouble with browning because my oven is super temprimental and terrible, but with your tips, I was able to bake my first properly successful macs today! Thank you so much! :D

[@baketoujours]

I'm so glad! This is wonderful news! Great job figuring out your oven! Seriously, ovens are half the battle with macs!

[@chloeparsons813]

The oven I've been using is like that too😓 If you have any knowledge to share, please let me know!

[@arunadeviars]

For the first time , I baked macarons. I have never tasted a macaron . So I was eager to know how it comes out . Finally , I got a hollow macarons. I baked at 300F , for 12 mins . The skin formed within 10 mins of piping , so I was not sure , whether I should wait for 30 mins or put in the oven straight away . I waited for 25 mins and then baked it . It looked so positive when it was baking . But later it was hollow . Since this was my first time , I was very happy to see that atleast it dint brake , filled with lemon buttercream. It tastes so delicious. Thank you !

[@Touria-2011]

Thank you so much for sharing your informations with us please help me I keep getting hollow shells every time if I make the temperature high they will turn crispy what should I do

[@baketoujours]

Hello! Yes I answered this in the video at 12:38 time mark. I hope that helps. It’s just an issue of figuring out how long to have your bake at higher temps and when to turn down to finish baking and prevent browning. If you don’t have an internal oven thermometer already, I recommend one. It’s just going to take time getting to know your oven.

[@marilynsachitano]

Thank you so much! My biggest problem has been concave/ no bottom macs using silpats. They have feet on parchment, but they don’t keep the round shape. I’m guessing I might have been over mixing. Love, love all the videos!

[@baketoujours]

How have the batches turned out since watching the video?

[@cindihart8054]

Thank you for this video. I am just sharing what I found as a solution for the lopsided macs (French Barret look). It was driving me batty till I discovered that if I put another sheet under my sheet pan (bake in 2 sheets pans instead of one) that I never had another lopsided mac.

[@cutecrafter8100]

Today I made my first macarons! I can't wait to try them tomorrow (waiting to mature) and I already want to try baking them again... I made so many mistakes and had so many errors (I almost forgot to add sugar to the meringue!! I was so distracted by how pretty it was becoming) I can't wait to explore more of your content and see what I can learn

[@baketoujours]

hahah, egg whites are pretty amazing!

[@lakshmiachuta8667]

Thank you, Nicole! 😊 Very well articulated - information is so easily explained! This is a go to reference video.

[@baketoujours]

So glad you found it helpful!

[@Weoweeweo]

Lol I took screen shots of tips of every mistakes so I can remember them all tysm I am hoping to try the Chocolate macarons hopefully las time the feet grew outwards and they were all crispy pieces I have been watching ALOT Of macaron videos including a lot of yours so I can see every way and hopefully they turn out good I will make them hopefully coming Saturday

[@Anaspassion]

Finally found all the answers to my questions, you are an angel! :) Thank you so much for sharing your knowledge. Hugs and kisses 😘😘😘

[@baketoujours]

Awesome!! So happy to hear this!

[@vincentchan1173]

OMG!!! THANK YOU! THANK YOU! Thank you for this video! I have had all of these issues at one time or another. Especially the uneven feet.

[@baketoujours]

Me too! hahah. So glad it was helpful!

[@roopakeshav79]

very informative. Thank you for taking so much time out to help us troubleshoot macaron baking. I know now why my macaroons always have tiny feet....

[@baketoujours]

Roopa Keshav yay! That’s the goal. I hope it helps us to understand the big concepts and in turn help us to nail those macs more often then not!

[@kht2015]

Thank you so much for taking the time to do this video. On the inconsistent size, I notice my second tray always has larger size. Is it ok to split the batter into two bags? Would the meringue be ok still?

[@baketoujours]

kht2015 yes, the batter is getting over worked on your piping bag and starts to spread more. You could use two piping bags or leave a little in the bowl, piping and then refill♥️

[@chelsealaine268]

Thank you for posting this! I'm so glad I came across it. I'm going to go and watch the rest of your macaron videos too. I made 2 batches today and both failed. The first, I under did my meringue and over-mixed my batter. But the second batch I'm not sure. But they almost rose too much, and the insides spilled out instead of up.(Bursting feet, I think? I wish I could post a picture!) Though I did get feet, and they were yummy. I'm going to figure out macarons during the quarantine! I hope everyone is staying healthy and safe!

[@baketoujours]

Hi! Thank you so much for watching! I hope watching the other videos helped. If you still have questions, you can always dm me on instagram. :) @baketoujours

[@shallimar28]

thank you for sharing all this info, you make me want to continue making macarons until I get it right, very tricky to make these, but I am going to keep practicing .. thanks

[@baketoujours]

Good luck! So glad you find the videos encouraging. You got this!

[@DraGnFly007]

Thank you! I have tried some recipes that say bake 11 mins. I now know why I had epic fails! Baking longer makes sence!🤔💗

[@joyleaming5170]

Thank you for sharing your tips and tricks!💖

[@baketoujours]

my pleasure! Thank you for watching!

[@lorifelber8927]

Love the time stamps on the video. Great video!

[@baketoujours]

such a long video, we were hoping it would help. :)

[@2ndhelpingcooking963]

The cutest sweet of all time! :) Nice video

[@baketoujours]

2nd Helping Cooking thank you!

[@lalab2906]

You’re awesome!!! Thank you for sharing your tips :)

[@baketoujours]

Lonisa Bowen so glad you found them useful!! Thank you for watching!♥️

[@ace-nc4ss]

i made macarons for the first time a few days ago and it was pretty good! i got pretty feet and smooth shells HOWEVER.... there were some that were cracked. i don’t know why but i will put your advice to good use! maybe it was my soft-mediumish stiff peaks or possibly my oven is the problem.

[@beatorres6397]

Thank you so much for sharing your knowledge. 💖 I've been trying to perfect my macarons for a bit now and I have experienced everything you mentioned. The taste is always great but not the macaron shell. 😕 I was ready to turn in the towel until I stumbled upon one of your videos. Yaaasssss!!!! Finding your channel was a God sent. Now I'm getting to know my oven and I'm practicing and practicing. Thank you again. Have a blessed day!

[@alexish5889]

I attempted macarons for the first time last night. I didn’t realize how impossible it is to mix meringue without an electric mixer. Needless to say, I failed miserably. I immediately bought an electric hand mixer and have been reading blogs and watching KZbin videos since on how to make macarons.

[@Meephouse]

I'm sorry, but this made me CRACK up!!! LOL I truly cannot imagine trying to whip egg whites into a STIFF MERINGUE by hand! I'm glad you got an electric mixer! They're great for whipped cream, too! Try pavlova ;)

[@natalymunoz4288]

😭😱 OMG I can't even imagine how much your arms hurt afterwards

[@mfernandavidal4363]

OMG so that's why my meringue wouldn't get stiff 😭

[@mfernandavidal4363]

What hand mixer would you recommend, i don't want nothing too expensive but something that will work

[@natalymunoz4288]

@@mfernandavidal4363 I have something like this www.walmart.com/ip/Mainstays-5-Speed-Corded-Hand-Mixer-Black/308769099 it's worked out well with me so far. Just be sure to be constantly checking for the consistency don't want to overmix

[@audreydarnell3263]

Thank you. I'm very new to Macron making and definitely need help. And this really helped

[@baketoujours]

Thank you so much for watching!

[@yuca777]

Hello What a nice video. Thank you so much for it !!! 🙌

[@yucefbadr3815]

Nice and informative video

[@baketoujours]

thank you very much for watching

[@kellykara2724]

Very helpful thanks a lot for sharing tips for perfect macarons 🌸

[@baketoujours]

My pleasure 😊

[@ZZ-fs7cq]

Hi, I would just like to ask how can I Have a macaroon that dozen't have little feet but at the same time will retain it's color? I've tried baking mine in lower heat to retain the color but in exchange it has little feet😔

[@sawenamin5598]

Great video. This really helped me. But I also wanted to mention that all of these things would happen to only one batch. Not the rest. Turns out it was my baking tray. I dont know why.

[@loridzojko205]

At approximately 17:47 in the video when you are addressing the issue of perhaps resting too long, you make the comment to "alternate those trays in and out." Can you please explain what you mean by this. Thank you.

[@marilynka13]

3 mistakes I found😂😂😂😂😂 but now I can fix it...thank you so much...❤❤

[@censiblelife]

This is very informative. Been watching and been excited to do macaroons, last night I did my very first baking, and it’s all mess... huhuhuhuuh, this is without watching your KZbin... now I’m excited to do way better from last night, crossing my finger... these seems a lot to remember, but, it’s all looking like an exam... hope I remember everything....

[@IngiesBakery]

Thank you so SO much for sharing ❤️❤️❤️

[@baketoujours]

My pleasure!!

[@foodsillustrated]

Great video, very informative. Learning is about getting it wrong - this is exactly the information that is not included in the how to videos! I will try to bring that to my future videos. One thing I can’t agree on is moisture by running water in the kitchen...being pedantic, sorry. Awesome video, thanks again

[@upjassublok2226]

Thank you, thank you, thank you!!!!! You cleared all my doubts...

[@baketoujours]

Glad it was helpful!

[@marcedardon1395]

this video is AMAZING! ur chanel is so underrated omg, keep up the good work!!

[@baketoujours]

Thank you so much!!

[@chinchiyavnai1979]

Thank you it's so useful! I had a lot of fun listening to you you're so sweet💕 I love macaroons the video makes me want to bake some, Next time I'll try some of your tips! 😋

[@baketoujours]

Chinchi Yavnai hope you have fun making them!! 💗

[@chinchiyavnai1979]

@@baketoujours thank you!!

[@marieemmanuel4909]

Thank you so much. just made a batch and they were perfect like all of them!!!

[@marieemmanuel4909]

Actually I got wrinkled tops on some of them. Not sure what that means

[@aisyahal-haddad3291]

I really never thought its easy.. But not thinking its gonna be this hard.. Im a real newbie in baking & eager to make perfect meringue and macaron.. Thank u very much for the tips♥

[@ishapatel5621]

Question 1: During the macronage process should we stop once the ribbons on the batter disappears after 30 sec? I hear that letter 8 method can be deceiving because you could still form letter 8 at under mix and over mix stage? Question2: the recipe I am using makes 3 trays of macarons and I was wondering how can we manage them from over resting them as I cook one tray at a time? For now only these questions. I have decided to master them for special occasions 😊

[@baketoujours]

It truly depends on your recipe. Some recipes flow faster than others so it’s hard to know. But i usually cannot do a bunch of figure 8’s …my batter will break especially if I have a little spatula.

[@baketoujours]

For your second questions, try no rest method and then your second two trays should not be over rested💗

[@alaisj]

Do you think I have to rest my macarons if I use italian meringue? Your video is so informative and complete that I am amazed that you're not charging us to watch it! Lol... Thank you very much!

[@MsJennifertorresdiaz]

You have been heaven sent. I've been trying to master macarons and I think you will get me there. Is meringue powder same as egg white powder?

[@annamovsisian1252]

Hi, Thank you for your advice. I would like to ask what kind of almond flour you use. I have been watching your programs for a long time. I would like to know your advice on which flour to use. thanks in advance

[@jilwinparungao9868]

Good day! I want to make macarons but I want to ask what heat function used for bake macarons is it up and down heat? Because my first time to use electric oven. Thanks for your reply

[@MarsellaFyngold]

Wowww perfect! Thank youuu! These are spot on, haha! My macs today had sticky bottoms and were waaayyy to soft even after a little extra time in the oven and then cooling down for like 30 min after....but today was also a pretty humid day >~< dangit!!!!

[@reneesaltat7148]

What kind of powder white eggs are you using? I need the brand please. Thank you.

[@talaparlour5400]

Truly everything covered by your tips and tricks! Thank you and I’m going to make my fifth times trying with your recipe! I’m very happy to have a husband that loves macaroons no matter how they look like so he will eat them all my trials ! But to be honest with you I’ve never made anything dose not taste good anyways 😁😉can’t wait to try your recipes hopefully I’ll find it in your Chanel

[@baketoujours]

Thank you for watching! I wish my husband would eat some of my macarons. Hahaha

[@anjaliakhil9603]

Can we make it in a convection microwave or a otg oven please help meeeee🙏🙏🙏🙏🙏🙏

[@Countryangelgrl]

If you have time before Mother's day, I really need help with mine. Not sure if mine is in that list yet but my macarons keep coming out flat and more like cookies. It's hard to describe but they look like they had tiny holds all over as if they had tons of air bubbles in them before baking. I never get the smooth film on top either before baking. I really want to master them because I want to make them for Mother's day

[@adelle1999]

Topcountryangel Hi! Not sure if this will help 100% but if your macarons aren’t smooth on the top try blending the almond flour and sugar together and sift it twice. If they’re too flat you might be over mixing during the macronage process so trying mixing a little less. It should flow off the spatula slowly. Hope it helps, happy Mother’s Day!

[@Countryangelgrl]

After posting, I figured out the issue. I was trying to use a sugar substitute to make them. I got them now lol

[@adrianacamachocanelas162]

The best video!! 👌🏻❤️thank you so much😍

[@baketoujours]

adriana camacho canelas so glad you found it useful!! Really appreciate you watching!

[@adrianacamachocanelas162]

I needed to know what my possible failures were! very useful! ❤️🤗

[@baketoujours]

adriana camacho canelas 🤣 well hopefully you won’t have to deal with them!

[@cynthiatorres1678]

Hello! I was wondering if I could get a little more help. I'm still trying to figure out my gas oven, and the heating element is on the back of the oven... not on the top or bottom. I'm struggling with browning. In my oven, the temp is pretty consistent. I have a thermometer in there. In order for my Macs to develop feet and have no hollows, I heat it at 350° for 12 minutes. I know that seems crazy. It does fine with darker colored shells, and the chew and texture is good. But with lighter colored shells, it has a golden color instead of the pale color I'd like. I lower the wrack from middle, to one level below, and it still browns, being that the heating element is at the back. I have a blue star gas range. Not sure if that helps any. What can I do? I tried heating at high temp for the first half, and the second half I lowered the temp to 325. I don't know what to do anymore.

[@wonderland_alice13]

I live in a humid environment but my Macarons weren’t getting feet. After my stepdad made bread I was about to put Macarons in oven, hebputvice cubes inside to cool it, and also told me that with the bread he puts ice cubes to rise more. This was only my second time making Macarons and I’m eleven and they came out looking beautiful, but the shells were really fragile and cracked easily. I’m going to follow your tips and hope they work this time. If your Macarons don’t get feet dry adding 1 or 2 ice cubes in the oven with them and it will help!

[@vilaspradhan6543]

Very informative. Thanks for sharing.

[@baketoujours]

Glad it was helpful!

[@loloawad8344]

Can we use oil or butter instead of parchment paper

[@lindamiller1168]

Great video! Any suggestions for getting shiny shells?

[@baketoujours]

Linda Miller I’ve been told shiny shells are a result from too much coloring. But for the most part, not resting too long helps the color be more vibrant and shift more than once!

[@lindamiller1168]

@@baketoujours that would make sense since its mostly very vibrant colored shells that I see shine!

[@user_4372truyoijkgfjinf]

Thank you very much, got a lot of answers to my questions.... 🌞😊😉

[@Red-golem]

First, wow you are a true expert and great instructor, that know how to explain well my question is , I started baking macarons a year ago, at 320 for 12 minutes, it was in the spring 2019.. now in the summer in a humid country, my macs got browned after 7 minutes! and even on lower temp around 300,, how is that even possible? Do I preheat longer, so the oven is too hot or what>?

[@margaritanally4073]

Best macaroon video I have seen!

[@baketoujours]

Yay! Thank you!

[@chenwenw]

I made my Macaron in the past a few times. Sometime the first tray macaron top always had wrinkled, but the 2nd tray turned put perfect. Same oven, same temperature and same timing. Your video did not talk about this issue. Would you please explain what was the cause? Thank.

[@justatroll5314]

hi should i use the fan feature for macarons i have many features in my ovens and the best thing for my macarons i found out is normal feature but i want to know an experts idea since i just started

[@meijian1373]

OMG! Thank you so much, I used to done it before but only one time!! (it's just a fluke) I failed with bursting feet again and again and don't understand why it happen. Thank you again.

[@krcakessweets470]

Some really great tips ♥️

[@baketoujours]

thanks for watching!

[@StarfishChick13531]

Recommended watching playback speed 1.75. Thanks for these quick tips ;)

[@irishgomes9120]

I have OTG electrical oven what's the temperature should be to bake macaron.

[@kellycosta3266]

How do you know your batter is mixed enough? And I've tried my oven at 300F and 290F and it cracks and doesn't rise.

[@baketoujours]

Sounds like your batter may not be “stable.” You want the batter to be thick and flowing but not too runny. Make sure that meringue is. I’ve and stiff before folding in dries

[@thekeckkids2809]

Super random but I could listen to your voice all day. Almost identical to Our Curious Georgia here on youtube. Lol!

[@baketoujours]

hahaha, we definitely looked up their channel after reading this. My husband definitely could hear the resemblance. We both have an interesting cadence.

[@thekeckkids2809]

@@baketoujours too funny! If you were only Canadian eh. ;)

[@khadidiatou97]

Thank you for the video! It's very helpful and well made👩🏿

I wonder how long and what temperature I need to bake the macrons. I only have the no feet issue.

[@dianacordero9619]

I have a combi pro at work now and I am struggling with the correct temp.

[@anns1010]

Thank you so much for the video. I made a batch of macarons today using the French method. The macarons have no feet and wrinkle tops. I will try it again.

[@aaa_wolfie8223]

ok so uh.... ive been trying to make macarons for about a year now . and they always turn out as normal sticky yet crunchy flat cookies... i think it might be bc i live up on a mountin with has high altitude , any help?

[@cirevina1295]

It took my meringue 10 minutes to stiff peaks. I am using a 6 qt mixer, could it because my egg white is small amount for the size of the bowl?

[@baketoujours]

Yes definitely. And if your egg whites are cold, it will take longer.

[@cirevina1295]

Thank you so much for your tips and inspirations!

[@szilviabognar]

Very helpful, I love this chanel 🤘❤

[@Clau_dioGil]

Thank you soooo much for these tips but I have a question what do I do if I already sifted my ingredients but they are still lumpy ??

[@baketoujours]

Claudio Gil mix more

[@rhondamesnick8284]

Hi. Just made a batch of Christmas macarons. They turned out beautiful using your shared recipe. My problem is that a few of the tops came away from the feet when i picked them up. Any idea what happened? Thanks.

[@snugglypotato3262]

Hey. I have a question. I live in a humid place and it's average 95 % humidity and I don't have a dehumidifier or an AC. Do you have any tips on how to dry my macarons so they don't crack or stay a bit wet ?

[@vlopez0220]

If I have a large batch how to I keep the mac's from resting too long? Would you say dont pipe the next batch until the ones in the oven go in?

[@baketoujours]

Thats a great question. With the french method, the batter will break down a bit as it sits. You will start to get fragile shells if it sits too long in the piping bag. Have you tried alternating your pans through as shown in my multicolored macaron video?

[@vlopez0220]

@@baketoujours just saw it. I will try it. Thanks!

[@naseem4463]

I rest my macarons shell about 2 hours but it won't dry. My batter actually doesn't wet or over folding, help me pls.

[@nixdelights_]

I'm using a broiler in baking, but it turns out disguting. :-( What should I do? What will I adjust? I follow the procedures but it turns out not well. Please help me. :-((

[@baketoujours]

a broiler? You don't have a bake setting for your oven? Broilers run too hot, I don't think it will work.

[@ashlieb5678]

So I made macaroons five times now and I just made them today and every time they are undercooked and craked and I’m following the recipe write and my batter is not over mixed or undermixed do you have any more tips for me

[@MatarShah01]

Hey i had some questions too. Would almond flour be the same if i just put the almonds in a machine n get it to a powdery form? Also if I dont have a tray what else can be used?

[@tikigirl54]

Great video ✨

[@baketoujours]

Thank you!!

[@theapan4889]

this honestly deserves so much more views and shares! This is hands down THE MOST informative vid on mac troubleshooting I've ever come across so far! I do have a question though, why do the part where the feet of the macs connect to the skin "cave in"? Not the feet, not skin, the part where they connect? It's truly baffling as I couldn't even find anything on google! I also have a wrinkled top (you know that skin that forms on simmering or boiling milk? yeah, kinda like that, the analogy is something so fragile and thin cuz that's exactly what I'm dealing with - fragile top, but that's already been mentioned so pls disregard) NO MATTER how short or long of resting time. I also tried various different baking temperatures but none worked... oy vey!

[@theapan4889]

btw you have such beautiful hair omg I'm so jealous (I have straight asian hair, it's quite boring...)

[@baketoujours]

Jane Pan you’re so sweet! Are you using fresh eggs? Might be too much liquid in the recipe. Try aging your egg whites, have a stiff peak and try a batch without colorant to see if reducing moisture helps.

[@baketoujours]

Jane Pan oh my gosh. And I’ve always wanted straight hair like yours 😄

[@theapan4889]

@@baketoujours Will do! I absolutely love how you put in such wholehearted effort in helping everyone, not only by making videos but also replying to everyone's comments. I can only imagine how time-consuming that would be but somehow you manage to pull it off! I 'm so confused by these cookies cuz my cookies show contradicting symptoms, much like boys who send mixed signals... e.g too hot/cold oven temp (cracked shells vs wrinkled top), over/undermixing (batter too thick when mixing, me: mixes more still too thick but ok, piping and into the oven it goes, my macs: oops now imma show signs of overmixing, but I have nipples which means you also undermixed, good luck figuring that out.) I also waited 3 days for the humidity to be very low and it still doesn't work :( my biggest issue is the batter when macarona-ging (?) seems to NEVER get thin enough to flow down nicely, last time I mixed that crap for 30 mins (no joke! I timed myself) my bicep had more workout than in a gym but the batter was STILL too thick... macs came out wrinkled and w/fragile top. This time I encountered the same problem where it won't thin down, for the third time in a row, I even made more meringue than called for to try to fix the flowy-ness issue, didn't work. cries*. I just had to cheat and add a bit of hand-whipped foamy egg white, about 15g? and it finally was flowing nicely but now the extra moisture is an issue... At least the nipples were gone after piping :) but still, similar macs as last time (which had no extra meringue and foamy egg whites..) a few cracked slightly, the fragile and wrinkled top is still there *sad (half-ass) macaron noises Asian mum comes along, tells me off for wasting her precious money and electricity bill is going up, then leaves cries louder Btw I used Recipe by Carina's video w/o the flavouring as it's the perfect amount for my baking sheet :)

[@baketoujours]

Jane Pan have you tried the recipe I use?

[@serpilunal4799]

Bonjour votre vidéo et très intéressant mais sous titré en anglais mon probleme et la cuisson avec silpat j’ai toujours des macaron creux quelle et le probleme merci

[@JackHallowLantern]

Essayez de battre les œufs plus longtemps lorsque vous préparez vos meringues. Un silpat est épais et peut ne pas chauffer très bien. Peut-être rapprocher vos macarons de la source de chaleur, ou augmenter la température de votre four (cuire au four plus court). Je m'excuse si mon français est mauvais. Je suis toujours en train d'apprendre. J'espère que mes conseils vous aiderez. :)

[@serpilunal4799]

Jack o'Lantern merci pour vos conseils

[@TheCraftyKraut]

Love your videos!! Question; if you need to back the macarons as soon as the skin forms, how does that work when you have 2 trays? Thanks so much.

[@indranijayasinghe5243]

2 years and still no answers huh

[@sahalaaslamzayed]

😥😥i tryes 2 time ..but flop...dont know what to do pls give me a advice more...when am grinding almond flour for smooth powder am feeling lime sticky like oily maybe because of that???whats the solution for that

[@mahayoussef464]

Thanks a lot for the video still struggeling with my macarons ... will try again and again untill suucess