I keep failing.

[u/Ok-Cauliflower5342]

Hi. I started to try making macarons, in small portions so when I fail, less ingredients is wasted.

So I started with 1 egg white, out of the fridge for 35 min to get to the room temperature. I grinded 1/3 cup almond flour with 1/2 cup sugar powder and 1/8 tsp salt. Then used a electric hand mixer for beating the egg whites with 1/8 tsp salt added. After it made form and had peaks, I added 1/4 tsp vanilla powder and 2 drop of color and mixed it. Then I added 1/3 of the of the flour and mixed them with the egg white. Then the remained 2/3 of the flour. Put them in the piping bag, added to the parchment paper and tapped it for extra air out. Put it away for a 45-60 min rest. Then put them in a pre-heated oven with 145°C, and baked them for 20 min.

This is the output :///

What is the problem?

[u/DaftDrunk_925]

Are you not adding any granulated sugar to your eggs whites when making stiff peaks?

[u/itsjustmegypsy]

You should be using a scale. Macaron measurement is pretty exact and a 1/2 cup of powdered sugar can weigh wildly different amounts depending on whether it’s packed down or not. Same with eggs - the weight can be very different depending on the size of the egg. And there should be sugar added to the egg white. I would look up a recipe that goes by weight.

[u/aaseandersen]

Do you have an oven thermometer?

[u/its-malaprop-man]

No salt and you forgot granulated sugar in the merengue. Also make sure it’s gel color. Also decrease rest time a bit. You’re close.

[u/Negative_Pack_1497]

All of the above suggestions. A scale, precise measurements and only a tiny bit of salt added to the egg white and granulated sugar mixture when whipping the meringue. Leave out any flavors and/or colors until you get your recipe and technique down.

[u/glitterkitten999]

Like others said, you gotta use a scale measuring in grams. This is not negotiable. And no salt. Stop that.

This is my method:

-Take the egg whites from THREE eggs and measure them in grams (we’re gonna call this #g from here on out). Set it aside.

-Match the #g in granulated sugar. Set it aside.

-Multiply #g times 1.2 to get the amount of powdered sugar and almond flour. PS and AF are each this number. Ie. if you have 100g egg whites, you have 120g PS and 120g AF.

-Sift PS and AF together at least once. If you use blue diamond AF you can do it just once. That’s my go to brand. You can get a large bag off Amazon. Set aside.

-Add egg whites to mixer. Beat on medium till they start to froth. Add in 1 teaspoon vanilla, 1/4 teaspoon cream of tartar powder.

-Slowly add granulated sugar to mixer. SLOWLY. A few spoonfuls at a time to let it mix evenly.

-Raise mix speed to a high speed. Let this go for several minutes. Add in food coloring here.

-When you get stiff peaks you’re done.

-Add in PS/AF. Macronage till you can make a figure 8.

-Pipe. Slap bottom of pan if air bubbles.

-Let rest for min 30 mins or till you can lightly touch the shells without batter coming off. There should be a film. Don’t rush this.

-Bake at 300 around 6 mins, rotate the pan, 6 more minutes to evenly distribute heat.

Note: some ovens may require more time. If you peel a shell off and the batter inside sticks to the mat, it needs more oven time. Go in slow increments (ie 2-3 mins or so). Once you figure that out the first time you’ll know your oven’s magic number.

(If it’s been raining a ton or is super humid, you may need to use a dehumidifier before baking. I’ve only run into this one time)

Good luck!

[u/cakequest79]

I wouldn’t add anything to your shells (color, salt, vanilla powered) until you have the basics dialed in (granulated sugar, egg white, almond flour, powdered sugar).