Macaron feet may become too tall or rise too quickly if the baking temperature is too high, the meringue is over whipped or if improper macaronage techniques were used.
Flat Pancake like Shells from Over-mixed Batter FIX: learn when to stop folding during macaronage Baking Temperature Too High FIX: Turn down oven temperature, increase bake time. Macaron Feet Develops Quickly and Outwards Past Its Shape
#A MESS O TROUBLE GUIDE HOW TO#
See how to stop macaron feet from spreading below. Macaron feet may spread outwards if the oven temperature is too high or if the batter is overmixed. Make sure you achieve stiff peaks but stop beating egg whites once it reaches that stage. Use a clean oil-free bowl and ensure egg whites are free of any yolks. Poorly Beaten or Broken Meringue FIX: Use some cream of tartar or vinegar to stabilize meringue while beating. Baking Temperature Too Low FIX: Increase temperature to allow shell to develop properly. A skin did not develop before shells were put into the oven FIX: wait at least 30 minutes AND until a "skin" has developed before placing macarons in the oven. Macaron shell is too "wet" due to humidity or ingredients themselves had too much moisture FIX: turn on range-hood fan while letting macarons dry, turn on dehumidifier, use "aged" egg whites, avoid use of liquid colouring, use gel colouring instead. See fixes on how to bake macaron with feet below. Macarons may not develop feet due to a "wet" batter, shells were not rested, baking temperature too low or a poorly beaten/broken meringue. Here's my Best Macaron Recipe, this guide is most suited for troubleshooting macarons baked with my French Macaron recipe. Before we begin delving into what went wrong with your macarons, make sure you are using a reputable macaron recipe with proper macaron making techniques. Having problems with baking French macarons? Here's a macaron troubleshooting guide to help you bake perfect macarons that are round, smooth, have nice feet and are not dry, hollow, overbaked, browned or have sticky bottoms.
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