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Ive been trying to make macarons but i havent been able to get the texture of the cookie right. Ive done multiple batches. I dont fill them with a filling because im trying to perfect the cookie before getting into filling them. They have the feet but when you bite into one the cookie itself doesnt have the melt in your mouth (although it does have the delicate crunch of the outer skin) also a the cookie keeps getting stuck on the teeth (similar to sugar candy).
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>>8154434
too much sugar and not enough air in your meringue
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>>8154468
Thanks. I weigh out the ingredients so i dont know if the recipe is off. Im using the joy of baking french macaron recipe.
I whip the meringue to stiff peaks, do i have to whip them past it? Can it be a problem with my folding technique?
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I find the cookies to be really hard when fresh. When I add the filling and leave them in he fridge for a couple days they become so soft.
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>>8154434
I've never made macarons before but my dad showed me how to make meringues using just beaten egg whites and a minimum of sugar, cooked just until chewy. I bet these things are related. Maybe you're adding too many other fillers to the egg white, or baking it too long?
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>>8154434
PRETTY PATTIES
Thread posts: 6
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Thread images: 1