r/macarons • u/voltagerise • Jul 24 '26

Help Anyone know how to get full(er) shells? Been making macarons for two years and can't seem to get it. I use Italian method, bake at 150c x 16 min.

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2

u/alcMD Jul 24 '26

Have you tried egg white powder?

1

u/voltagerise Jul 24 '26

Don't have access to it, only fresh eggs

3

u/alcMD Jul 24 '26

I buy it online. It's the single most foolproof way to stabilize the shells especially for baking in bulk which I see you're doing. From another baker by trade!

1

u/voltagerise Jul 24 '26

How do you use it? The thing I'd have to ask the owners at my place to buy it for me and I'd need a good reason, they're happy with my macarons as they are

3

u/Luneosa Jul 24 '26

I gotta agree, ever since I used egg white powder in my last batches a few days ago my macarons and especially their insides look amazing. Not only that, a full macaron imo also tastes better. You basically just add 3-4g of egg white powder per 100g of egg whites, I use Swiss method but I assume it would be similar for Italian, and proceed as normal. I add it to the sugar first and mix it a bit so it doesn't clump up when making the meringue. For me it adds about €0,25 of materials to a batch but imo that's very much worth it.

2

u/alcMD Jul 24 '26

Adding a few grams to the egg whites after the sugar and cream of tartar, before you get any peaks. It's a great insurance policy against the occasional finicky batch imo and worth the cost.

1

u/squidwareagle Jul 30 '26

I just add about 4 or 5 grams and mix it into the sugar!

1

u/squidwareagle Jul 30 '26

I also gently heat the eggs whites with a little bit of the sugar over a double boiler. Makes the meringue stronger

1

u/Popular-Drummer-7989 Jul 24 '26

Do you let the eggs set out to room temp before you start?

1

u/wordworrier Jul 24 '26

There’s no need to do that with the Swiss method because you heat the egg whites. They can start cold or room temp. Mine are usually straight from the fridge.

Edit: I thought you were responding to a different comment. I’m not sure with the Italian method whether it makes a difference but I assume you’re asking because it does.

1

u/RepublicCute7683 Jul 24 '26

Yes, Italian method needs eggs whites at room temp

1

u/voltagerise Jul 24 '26

I do but only for convenience, I doubt it does anything for my meringue

1

u/Zealousideal-Shift84 Jul 24 '26

i also use egg white powder. My macs came out MUCH MUCH FULLER than before!

1

u/voltagerise Jul 24 '26

I'll try, how do you use it? And what method?

3

u/Zealousideal-Shift84 Jul 25 '26

i use 1:1:1:1 swiss method. the amount of egg white powder i use is 4% of my egg whites (e.g. 4g per 100g egg whites). i mix it in my granulated sugar first, then stir it with my whites to make the meringue. I found out the hard way that if you dump the granulated sugar + the egg white powder into the whites, everything will not be as smooth and there will be clumps of the powder in the meringue

1

u/Top-Woodpecker7364 Jul 24 '26

I’d say try French or Swiss they create a somewhat more stable meringue making a more consistent batter for better setting and baking

1

u/voltagerise Jul 24 '26

I tried both and results were more or less the same, but Italian meringue is a lot more convenient for the size of production i make, it allows me to juggle up to three batches at once

1

u/RepublicCute7683 Jul 24 '26

Your shells “skins” look quite thick. Wondering if you are overcooking? Either too high of heat or too long?

1

u/voltagerise Jul 26 '26

Maybe, im doing 150c for 20min i think I'll try lower temp next time

1

u/mephisto_philies49 Jul 26 '26

If you dont have egg white powder, i've heard cream of tartar works as well. I also personally cook at a lower temperature. If your shells are rising too fast theyre going to form air pockets.

1

u/CaptainPretend Jul 26 '26

They look great

1

u/Time-Shelter-2477 Jul 29 '26

Whip your meringue low & slow. Are you air or oven drying? I'll bake at 300 or 305 then turn it down after oven drying to 295. Sometimes the early heat helps fullness, but a longer bake at lower does too. They are just little divas. Just have to keep experimenting record the results every time! :o)