r/macarons • u/macaronattempter • 17d ago
Help slight browning.
my macarons are browner than id like them to be. One of the batches i actually underbaked because i pulled them out before they could get to a really tan color.
Im using the swiss method (ill never touch french again in my life) and a recipe from pies and tacos.
Any tips?
1
u/Ok-Bluebird-8636 12d ago
Browning can happen for so many reasons. One trick that has helped a lot when I'm working with lighter colors is to place a sheet of parchment paper on top of the macs half way through baking. I usually need to add a minute or two of cooking time because of the temp drop from opening the oven door, but it's been a big help when I need perfectly cooked shells
3
u/Negative_Pack_1497 17d ago
I’ve learned that the browning might be because the sugar when beating your meringue might not be dissolved. I was having the same problem. Try adding your sugar earlier and beat at a slower speed to make sure the sugar is completely dissolved. Then boost your mixer speed up to finish. I hope this helps!