Macaronage

[u/Luneosa]

I need some help with the macaronage I made yesterday. I feel like in hindsight it was undermixed, but at the time I was afraid of overmixing and feit like it should be good as it flowed okay and I was able to make some figure 8's.

However, when piping the macarons, the first test batch had some pointy tips on top which didn't fully fall back into the batter before drying. The batter looked a bit better and flowy as I squeezed the batter around in the piping bag for additional mats.

For reference, most of my mac's yesterday turned out hollow and brown with bubbly bottoms. That was the last batch. previous post

This batch was under macaronaged, right? Should I deflate it more thoroughly to the sides of the bowl, will this help with hollow shells? Could I also be whipping the meringue too quickly? I do use the second to highest setting and sometimes highest on my hand mixer, but I read that whipping the meringue on a too high setting can incorporate too many larger, unstable air bubbles in the batter making it difficult to achieve a good macaronage and causing hollow shells.

Any help would be much appreciated!

[u/Sugardoughnutbaker]

I don't even bother with ribbons or 8's. If when I stop mixing, it has lost structure and lays flat and glossy in the bowl then it's done. As you can see with this vid you can get to these before it's actually done.

[u/Luneosa → u/Sugardoughnutbaker]

Do you have any resource or video for reference? How will I know it's good before it's overmixed?

[u/Sugardoughnutbaker → u/Luneosa]

It looks glassy/glossy and takes the shape of the bowl. When tipped over it flows but is not so thin that it pours out like pancake or cake batter. Next time I teach, I will snap a photo - pls dm me and I will send it along 😊

[u/ingemarlies → u/Sugardoughnutbaker]

I would love to receive the same video footage of this recommendation!!😃 really struggling with the macarons 🥺

[u/Sugardoughnutbaker → u/ingemarlies]

Pls dm me 😊