Macarons are a delicate French pastry that is made from almond flour, sugar, and egg whites. They are known for their light and airy texture, and their colorful shells.
One of the most important steps in making macarons is getting the batter to the right consistency. The batter should be thick and glossy, and it should flow slowly off of a spoon. If the batter is too thin, the macarons will spread out too much when they are baked, and they will not have the desired light and airy texture. If the batter is too thick, the macarons will be dense and chewy.
There are a few ways to check the consistency of a macaron batter. One way is to drop a small amount of batter off of a spoon. The batter should stream off of the spoon like honey, and it should take no more than 10 seconds to sink back into itself. If it takes less, your batter was overmixed and is too thin. If it takes longer, your batter is too thick and you need to add a little bit of water.
Another way to check the consistency of a macaron batter is to look at the surface of the batter. The surface should be smooth and glossy, and there should be no lumps or bumps. If the surface of the batter is rough or bumpy, it means that the batter was not mixed properly and you need to mix it for a little bit longer.
Once you have checked the consistency of your macaron batter, you can proceed to pipe the batter onto a baking sheet and bake the macarons.
Tips for Getting the Right Consistency
Here are a few tips for getting the right consistency for your macaron batter:
- Use a kitchen scale to measure your ingredients. This will ensure that you are using the correct proportions of ingredients.
- Mix the batter until it is thick and glossy, and it flows slowly off of a spoon. Do not overmix the batter, or it will become too thin.
- If the batter is too thin, you can add a little bit of almond flour or powdered sugar.
- If the batter is too thick, you can add a little bit of water.
- Let the batter rest for 30 minutes before piping it onto a baking sheet. This will allow the batter to thicken and become more stable.
Troubleshooting
If you are having trouble getting the right consistency for your macaron batter, here are a few troubleshooting tips:
- If the batter is too thin, it may be because you overmixed it. Try mixing the batter for a shorter period of time.
- If the batter is too thick, it may be because you did not mix it enough. Try mixing the batter for a longer period of time.
- If the batter is too runny, it may be because you added too much water. Try adding less water next time.
- If the batter is too thick, it may be because you added too much almond flour or powdered sugar. Try adding less almond flour or powdered sugar next time.
With a little practice, you will be able to get the perfect consistency for your macaron batter every time.
What happens when the macaron batter is over mixed?
Is there a way to fix macaron batter that has been over mixed? Should you pipe and bake it if you notice it has happened?
Unless you have access to a time machine, there is no way to rectify uneven macaron batter. Proceed to pipe the shells and bake them if you think you may have overmixed the batter. Right now, the only things you have to lose are time and the electricity needed to run your oven. However, sometimes things might not turn out as horrible as you first imagined, and baking the macarons nonetheless can teach you a valuable lesson once you observe for yourself the effects of that particular batter consistency.
Here are a few instances of what can occur if the batter is overmixed. The shells may become ruffled, hollow, wrinkled, or misshapen with the feet spread wide.
You may need to make a few attempts before you find the ideal batter consistency for your macarons. It all comes down to practicing and watching instructional videos.
Making notes and taking pictures of your batches can help. Take photos of the meringue, batter, and piped shells both before and after baking, as well as the entire process. And if you find yourself stuck in any aspect of macaron making, keeping a notebook in which you record your experiments is, in fact, the best way to move forward.
MACARONAGE technique in REAL TIME – Master Your Macarons Series, Part 1
FAQ
What texture should a macaron have?
How do you know if macarons are undercooked?
Should macarons be soft or chewy?
How do you know if a macaron is runny?
Macarons baked with runny batter will over-spread, aren’t likely to develop feet, nor will they have the intended chewy texture. This is why the macaronage step is crucial. Fold the batter together slowly and perform the figure 8 test a few times until you have the correct consistency.
How do you know if macaronage batter is dripping?
To properly macaronage, you will continue folding the batter until it reaches a lava-like consistency. You can test this by lifting your spatula and seeing if the batter drops almost like lava. Once it drops off the spatula, the batter that was dripped should fade back into the batter within 10 – 15 seconds (not immediately).
How long does it take macarons to dry?
Sprinkle the tops of the macarons with the hundreds and thousands sprinkles. Allow the macarons to dry at room temperature for approximately 30 minutes, or until they form a skin that you can touch without your finger sticking to them. This time will drastically vary depending on the humidity.
What are the different methods of making macarons?
There are two main methods for making macarons: the French meringue method and the Italian meringue method. The French meringue method utilizes the technique of making French meringue, and obviously, the Italian meringue method uses the technique of making Italian meringue.