I talked a bit about over mixing in my last macawrong / macaron fail exploration video with the swirl macarons, but today I want to go into more detail!
This video is obviously an extreme version of what can happen if you over mix or over macaronage your batter, but even a bit of over mixing can lead to not so great macarons, so it is good to be aware of what can happen!
The biggest issues with over mixed batter are large feet, sticky bottoms of shells, wrinkly tops of shells, and macarons that seem like they just never finish baking properly or being soft on the top and inside.
Why do those things happen?
Well, when you whip up the meringue, you are adding in air bubbles. Creating a stiff meringue creates a lot of tiny and sturdy air bubbles, which are super important for the final structure of the macaron. When you mix in the dry ingredients and then do the macaronage or mixing process, you are purposefully deflating some of those bubbles!
The important thing is to deflate just the right amount of air!! If you over mix or macaronage, you are deflating too much of the air, and your batter becomes runny and a bit gummy. The lack of structure will cause your macarons to spread out farther and react differently in the oven.
Unfortunately, over mixed macarons are usually not salvageable! The softness and stickiness of the shells coupled with their overall appearance makes it very difficult to attempt to use them like you would normal macarons.
So make sure when you are making macarons that you are extra careful with the macaronage process, and if you are not sure if you are done mixing--it is always better to under mix than it is to over mix!
In my future macaron fail videos, I will be exploring macaron mixing in even further detail, so stay tuned :)
Macaron Shell | French Method
Whites 100g
Sugar 90g
*About 1/8 tsp of cream of tartar, mixed into the sugar if you want to add it
Almond Powder 130g
Powdered Sugar 130g
-- Sift the powdered sugar and almond powder together. You can mix them in a food processor first to get an extra fine mixture, though it is not absolutely necessary.
-Slowly add the sugar (and cream of tartar, if using) to the egg whites and whip to stiff peaks. If you are adding in a colorant, gel or powder, I recommend adding it in after you have added the sugar and before you have reached a stiff peak-about at 70% of the way done.
-Fold the dry ingredients into the meringue in several additions. Continue folding and scraping the batter against the sides of the bowl to finish the macaronage process. The standard macaron recipe calls for a “ribbon” stage, where it will look like the batter flows like a ribbon off your spatula when you lift it from the bowl.
-- For a swirl macaron, just after the dry ingredients are added, divide the batter between separate bowls, add food coloring, and finish the macaronage process on each of the bowls of batter one at a time. Be careful and try your best to get every bowl / color to the same consistency! If you are worried, it is better to under mix than over mix!
-Transfer the batter to a piping bag fitted with a circle piping tip (803-806 are the usual sizes most bakers prefer for this). Pipe onto a prepared baking tray--I prefer to pipe my macarons onto a silpat. Tap the trays to release any air bubbles and smooth the tops of the shells.
-After piping the macarons, rest for 15-40 minutes depending on your location/humidity and bake (my convection oven likes one tray -placed in the middle of the oven- at 300F for 16 minutes--18 minutes). Cool and match before filling.
I like AmeriColor gel food coloring and The Sugar Art powdered food coloring for making macarons!
www.americolor...
www.thesugarar...
**If you don't use or understand grams, please use an online measurement conversion tool! Personally I think that recipes should be measured the way they are created, and I prefer the precise nature of using gram measurement**
I post all of my baking tutorials + recipes for FREE here on RU-vid-and while I LOVE experimenting and sharing all this content with you, if you love it too and it is within your budget, please consider sending me a Super Thanks! This will help me be able to produce and share even more content with you in the future! :)
Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone X and Sony a7iii
Edited in iMovie
Music from artlist.io
Find me on Instagram! @maddiebrehm - / maddiebrehm
2 окт 2024
