Discussion in 'Geek Recipes' started by RETARD, Nov 16, 2012.
I just ate the last one - I'm such a fatty.
jebus that didn't last long ... RESPECT!
I tried to make these and I completely failed. Followed the recipe, but the macarons failed to stand up. they just ended up as flat merangue cookies. Not really sure where I went wrong
Eggs were too "fresh"
Small amount of yolk in egg white mix
Eggs not at room temp
Not enough air in eggs before adding sugar
Oven temp too low/unstable
Folding of dry ingredients took out too much air
Most likely one in my opinion: Tray that they were sitting on had too much thermal mass (ie use a thin pan, or baking paper on a cake cooling rack in the oven to ensure even temp underneath
add to this list the silent killer of meringues - humidity
also note that using a gas oven is not good (but it can be done) as burning gas adds moisture to the oven air - read my point above.
very good points above relating to the age of the egg whites (3 days is best) and humidity
was the mixture quite runny when you piped it?
the best way to describe the desired texture is like 'lava'
it may be that after you sieved the almond meal, you lost some of the original measurement.
you can always add more if your egg whites were quite large.
Although admittedly i have used a greater amount of egg whites and still had them rise with a runny mixture.
After the first 2 mins in the oven just open the door for 20 seconds to release and built up moisture. then close and resume. this may also help.
Legendary RETARD, will give this to the missus to try out
Also, I used four egg whites to get 110g. I think weighing the egg whites is important.
These look great, just a few questions:
How long do these last once made?
Also, is the 3 days for eggs really necessary? If I got them to room temp would they be okay to go?
For what ever reason egg whites that have been separated for 3 days seem to be more stable when making the meringue.
I have made them before with out this step but do notice a difference.
You can keep them in the fridge all wrapped up for about 3 days.
Its unlikely for them to last that long though ... see above post
I have grown up making a lot of meringues, and the wisdom imparted on me has simply been "don't use eggs that are less than two weeks from purchase". Now how much that has changed over time with supermarkets now refrigerating them instead of sitting at room temp, I do not know, as I always try and use (real) farm eggs. Perhaps your way simply "speeds up" this natural staling that definitely seems to be required?
Im thinking that sounds about right ricky60.
I try and buy Kangaroo Island Free Range Eggs, probably some of the best eggs around.
Im really not sure what makes an older egg white more suitable for meringue mixtures but i'll just enjoy the results all the same
Could it be oxidization?
For the same reason that fresh eggs, older eggs and off eggs float differently in water.
no doubt something along those lines.
I'm sure a google of some sort would reveal the reason
Google actually implies using cold/fresh eggs is best. Google is wrong.
Practice makes perfect ...
This batch was natural with no added colouring.
Got some cracker flavours in the hip pocket - considering throwing up a facebook page and selling a few once i get a couple things sorted.
Had some fun today: White Chocolate Ganache w/ Pistachio
I don't have much of a sweet tooth but I might give some of these a go once the weather calms itself down.
The missus is giving these a good go. First batch was alright, the second failed a little bit. The main problem she found was that she was using icing sugar mixture rather than pure icing sugar. So she's re-trying again tonight, much to my sweet tooth's delight. Pictures will be up if they work
Yep, icing mix has cornflour added which would change the results.