Mastering Macarons: Top 15 French Macaron Problems Fixed!
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- Опубликовано: 16 июн 2024
- A Bake Toujours Troubleshooting Tutorial
Timestamps:
Cracked Shells - 1:46
Lopsided Macs - 4:41
Soft/Fragile Tops - 6:58
Hollow Shells - 9:32
Splotchy Macs - 13:54
Sticky Bottoms - 14:37
Deflating Macs - 15:14
Not Smooth Tops - 15:28
Tiny Feet - 16:17
Giant Feet - 17:15
Faded Color - 18:04
Immature Macs - 18:41
Concave Bottoms - 19:01
Mismatched Shells - 19:39
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Macaron recipe easy
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I've just made my 100,000th macaron ( from my home kitchen) GREAT information. Truly everything goes back to 1. Meringue 2. Macronage 3. Oven temp. I don't rest mine, I live in a humid environment and get great results. It's more of a ratio issue. The extra almond meal absorbs more moisture in the meringue and I don't have issues baking without resting. BIG advocate of piping on upside down tray IF you don't have convection. I recently got convection and LOVE IT. Plus I am able to bake a few trays at once. Much peace to you. Thank you ( as always) for such quality and informative content!
JC Gregg this is such a wonderful comment. I love hearing about your new oven and how it changes your bake! Yay for high quality ovens! Do you feel it cuts your baking time down significantly to have a convection?
@@baketoujours It did cut my time down several minutes. I also purchased a countertop convection oven that holds 4 half sheet pans so I am able to make several pans at once. There was a learning curve to the countertop oven.. I failed and failed ( almost donated it) then I started "venting" the steam. Something had never had to do. However, it's a much smaller oven so it actually made sense. I can do 3 pans at once.. the 4th typically comes out wonky though..
JC Gregg 🤯 table top oven?! I need to look into this!
Does a convection oven take less time?
Lori Goedken in my experience, yes. Less baking time with a convection.
I'm on a macaron tutorial marathon lol. I've never done it before. This is very helpful and informative. I'll let you know how my macarons turn out haha
Yes! This is wonderful! Please do let me know!!
ahaa same here
Did you ever get to it?
How did it go?
Dally Dally omg sameeeee
Yay! I’ve been waiting for this video! You have inspired me to try upside down trays, venting my oven, and trying parchment again. I live in the PNW so very humid environment like you said. I’ve been feeling discouraged as a new Mac baker, but I’m inspired to keep trying!
Kelley Devoe yes! You got this! I’ll be moving up there this summer, so I can get first hand experience😆. I hope you have central air! T really helps and close all those windows!
Hi! I also live in the PNW and am a new Mac baker. What is your method for drying because I have literally not dried a single successful batch!
Ok so I’ve definitely been resting my macs too long! I thought I was really doing them a service....lol! Thank you so much for putting this together!
Very informative and comprehensive. Thank you for sharing your knowledge and experience!
Karen Helenthal thank you for watching!
I dry my macarons in the oven at the lowest temperature with the door slightly opened for a couple minutes until a skin starts to form. Then I leave them to rest on the counter until they are good to go. Works every time
Is this to form the skin before you even bake them?
Your a gorgeous soul for sharing all your tips 💎
Aww you're so kind! Thank you Xena!
Thank you, Nicole! 😊 Very well articulated - information is so easily explained! This is a go to reference video.
So glad you found it helpful!
Thank you for all of this information! I’ve never made macarons before, so it’ll be my first time! I have a picnic this Friday with a family friend and I’m planning on making some macs sometime tomorrow to have them ready for Friday! I will keep you updated on how they turn out, thank you for your tips!
Yay! I hope you enjoy the process and better yet---hope you enjoy your time with family and EATING them. haha
How they turned out?
Super thorough and informative. Love this. Thank you!
Thank you so much for watching!
Thank you for your advice i have tried about 10 times and they are not happy!😥😥😥
Finally found all the answers to my questions, you are an angel! :) Thank you so much for sharing your knowledge. Hugs and kisses 😘😘😘
Awesome!! So happy to hear this!
Thank you for sharing your tips and tricks!💖
my pleasure! Thank you for watching!
Thank you so much for sharing your knowledge. 💖 I've been trying to perfect my macarons for a bit now and I have experienced everything you mentioned. The taste is always great but not the macaron shell. 😕 I was ready to turn in the towel until I stumbled upon one of your videos. Yaaasssss!!!! Finding your channel was a God sent. Now I'm getting to know my oven and I'm practicing and practicing. Thank you again. Have a blessed day!
OMG!!! THANK YOU! THANK YOU! Thank you for this video! I have had all of these issues at one time or another. Especially the uneven feet.
Me too! hahah. So glad it was helpful!
I’ve found that putting an empty tray at the very top rack, above my macs, in the oven helps prevent browning! That way, I can keep a steady oven temperature. Thanks so much for this video btw. My hollow macs left me feeling discouraged, but I’m grateful for your tips. Can’t wait for my next batch! :)
Paige P. Love this! Yes! Great job figuring out your oven!!
I really never thought its easy..
But not thinking its gonna be this hard..
Im a real newbie in baking & eager to make perfect meringue and macaron.. Thank u very much for the tips♥
You’re awesome!!! Thank you for sharing your tips :)
Lonisa Bowen so glad you found them useful!! Thank you for watching!♥️
Thank you so SO much for sharing ❤️❤️❤️
My pleasure!!
I've just started learning how to make macarons and this video really helped me fix a few of my problems. I'm still having a little trouble with browning because my oven is super temprimental and terrible, but with your tips, I was able to bake my first properly successful macs today! Thank you so much! :D
I'm so glad! This is wonderful news! Great job figuring out your oven! Seriously, ovens are half the battle with macs!
The oven I've been using is like that too😓 If you have any knowledge to share, please let me know!
Love the time stamps on the video. Great video!
such a long video, we were hoping it would help. :)
I had to watch this video twice; the first to admire your beauty, and the second to learn your valuable tips. 😃
I just made macarons today and I had a couple of these problems. You just confirmed what I did wrong. Thanks!
Thank you, thank you, thank you!!!!! You cleared all my doubts...
Glad it was helpful!
Great video, very informative. Learning is about getting it wrong - this is exactly the information that is not included in the how to videos! I will try to bring that to my future videos. One thing I can’t agree on is moisture by running water in the kitchen...being pedantic, sorry. Awesome video, thanks again
Thank you it's so useful! I had a lot of fun listening to you you're so sweet💕
I love macaroons the video makes me want to bake some, Next time I'll try some of your tips! 😋
Chinchi Yavnai hope you have fun making them!! 💗
@@baketoujours thank you!!
Thank you for the video! It's very helpful and well made👩🏿
this video is AMAZING! ur chanel is so underrated omg, keep up the good work!!
Thank you so much!!
Very informative. Thanks for sharing.
Glad it was helpful!
Thank you! I have tried some recipes that say bake 11 mins. I now know why I had epic fails! Baking longer makes sence!🤔💗
Hello
What a nice video. Thank you so much for it !!! 🙌
Thank you. I'm very new to Macron making and definitely need help. And this really helped
Thank you so much for watching!
For the first time , I baked macarons. I have never tasted a macaron . So I was eager to know how it comes out . Finally , I got a hollow macarons. I baked at 300F , for 12 mins . The skin formed within 10 mins of piping , so I was not sure , whether I should wait for 30 mins or put in the oven straight away . I waited for 25 mins and then baked it . It looked so positive when it was baking . But later it was hollow . Since this was my first time , I was very happy to see that atleast it dint brake , filled with lemon buttercream. It tastes so delicious. Thank you !
Very helpful thanks a lot for sharing tips for perfect macarons 🌸
My pleasure 😊
Truly everything covered by your tips and tricks! Thank you and I’m going to make my fifth times trying with your recipe! I’m very happy to have a husband that loves macaroons no matter how they look like so he will eat them all my trials ! But to be honest with you I’ve never made anything dose not taste good anyways 😁😉can’t wait to try your recipes hopefully I’ll find it in your Chanel
Thank you for watching! I wish my husband would eat some of my macarons. Hahaha
Thanks! You are the queen!
Thank you very much, got a lot of answers to my questions.... 🌞😊😉
Today I made my first macarons! I can't wait to try them tomorrow (waiting to mature) and I already want to try baking them again... I made so many mistakes and had so many errors (I almost forgot to add sugar to the meringue!! I was so distracted by how pretty it was becoming)
I can't wait to explore more of your content and see what I can learn
hahah, egg whites are pretty amazing!
Very helpful, I love this chanel 🤘❤
Thank you this is very helpful.
TY This was soooooo helpful!
The best video!! 👌🏻❤️thank you so much😍
adriana camacho canelas so glad you found it useful!! Really appreciate you watching!
I needed to know what my possible failures were! very useful! ❤️🤗
adriana camacho canelas 🤣 well hopefully you won’t have to deal with them!
Just a big thank you for this video.
My pleasure!
Thank you for posting this! I'm so glad I came across it. I'm going to go and watch the rest of your macaron videos too. I made 2 batches today and both failed. The first, I under did my meringue and over-mixed my batter. But the second batch I'm not sure. But they almost rose too much, and the insides spilled out instead of up.(Bursting feet, I think? I wish I could post a picture!) Though I did get feet, and they were yummy. I'm going to figure out macarons during the quarantine! I hope everyone is staying healthy and safe!
Hi! Thank you so much for watching! I hope watching the other videos helped. If you still have questions, you can always dm me on instagram. :) @baketoujours
Wowww perfect! Thank youuu! These are spot on, haha! My macs today had sticky bottoms and were waaayyy to soft even after a little extra time in the oven and then cooling down for like 30 min after....but today was also a pretty humid day >~< dangit!!!!
Some really great tips ♥️
thanks for watching!
Lol I took screen shots of tips of every mistakes so I can remember them all tysm I am hoping to try the
Chocolate macarons hopefully las time the feet grew outwards and they were all crispy pieces I have been watching ALOT
Of macaron videos including a lot of yours so I can see every way and hopefully they turn out good
I will make them hopefully coming Saturday
Thank you so much. just made a batch and they were perfect like all of them!!!
Actually I got wrinkled tops on some of them. Not sure what that means
This is very informative. Been watching and been excited to do macaroons, last night I did my very first baking, and it’s all mess... huhuhuhuuh, this is without watching your RUclips... now I’m excited to do way better from last night, crossing my finger... these seems a lot to remember, but, it’s all looking like an exam... hope I remember everything....
Just made french macarons today and after countless batches of failed macarons, I did the flip the tray and putting a wooden spoon to slightly open my oven. Damn it definitely worked! I got no cracks and i had such beautiful feet thank you so much for the tips
Wena Carino hooray!!!! I’m so excited to hear this!! 👏🏼👏🏼👏🏼🙌🏼 thank you so much for sharing!
OMG! Thank you so much, I used to done it before but only one time!! (it's just a fluke) I failed with bursting feet again and again and don't understand why it happen. Thank you again.
The cutest sweet of all time! :) Nice video
2nd Helping Cooking thank you!
Thank you so much! My biggest problem has been concave/ no bottom macs using silpats. They have feet on parchment, but they don’t keep the round shape. I’m guessing I might have been over mixing. Love, love all the videos!
How have the batches turned out since watching the video?
thank you for sharing all this info, you make me want to continue making macarons until I get it right, very tricky to make these, but I am going to keep practicing .. thanks
Good luck! So glad you find the videos encouraging. You got this!
3 mistakes I found😂😂😂😂😂 but now I can fix it...thank you so much...❤❤
Best macaroon video I have seen!
Yay! Thank you!
Thank you so much for taking the time to do this video. On the inconsistent size, I notice my second tray always has larger size. Is it ok to split the batter into two bags? Would the meringue be ok still?
kht2015 yes, the batter is getting over worked on your piping bag and starts to spread more. You could use two piping bags or leave a little in the bowl, piping and then refill♥️
Thanks ! You are super!😇
Diana Jana Karjus thank you for watching!
very informative. Thank you for taking so much time out to help us troubleshoot macaron baking.
I know now why my macaroons always have tiny feet....
Roopa Keshav yay! That’s the goal. I hope it helps us to understand the big concepts and in turn help us to nail those macs more often then not!
Nice and informative video
thank you very much for watching
Thank you very much.
i made macarons for the first time a few days ago and it was pretty good! i got pretty feet and smooth shells HOWEVER.... there were some that were cracked. i don’t know why but i will put your advice to good use! maybe it was my soft-mediumish stiff peaks or possibly my oven is the problem.
Thank you for this video. I am just sharing what I found as a solution for the lopsided macs (French Barret look). It was driving me batty till I discovered that if I put another sheet under my sheet pan (bake in 2 sheets pans instead of one) that I never had another lopsided mac.
Thank you so much!
Thank you!
Great video ✨
Thank you!!
You have been heaven sent. I've been trying to master macarons and I think you will get me there. Is meringue powder same as egg white powder?
I attempted macarons for the first time last night. I didn’t realize how impossible it is to mix meringue without an electric mixer. Needless to say, I failed miserably. I immediately bought an electric hand mixer and have been reading blogs and watching RUclips videos since on how to make macarons.
I'm sorry, but this made me CRACK up!!! LOL I truly cannot imagine trying to whip egg whites into a STIFF MERINGUE by hand! I'm glad you got an electric mixer! They're great for whipped cream, too! Try pavlova ;)
😭😱 OMG I can't even imagine how much your arms hurt afterwards
OMG so that's why my meringue wouldn't get stiff 😭
What hand mixer would you recommend, i don't want nothing too expensive but something that will work
@@mfernandavidal4363 I have something like this www.walmart.com/ip/Mainstays-5-Speed-Corded-Hand-Mixer-Black/308769099 it's worked out well with me so far. Just be sure to be constantly checking for the consistency don't want to overmix
First, wow you are a true expert and great instructor, that know how to explain well my question is , I started baking macarons a year ago, at 320 for 12 minutes, it was in the spring 2019.. now in the summer in a humid country, my macs got browned after 7 minutes! and even on lower temp around 300,, how is that even possible? Do I preheat longer, so the oven is too hot or what>?
Thank u so muchhhhh😍😍😍
Maria Hbb you are very welcome!
Thank you so much for sharing your informations with us please help me I keep getting hollow shells every time if I make the temperature high they will turn crispy what should I do
Hello! Yes I answered this in the video at 12:38 time mark. I hope that helps. It’s just an issue of figuring out how long to have your bake at higher temps and when to turn down to finish baking and prevent browning. If you don’t have an internal oven thermometer already, I recommend one. It’s just going to take time getting to know your oven.
Very helpful. Thank your. :-)
Love this video, so thorough!
Love your videos!!
Question; if you need to back the macarons as soon as the skin forms, how does that work when you have 2 trays?
Thanks so much.
2 years and still no answers huh
My oatmeal/craisin/pecan cookies are very popular. Maybe I should just stick with those.😍
Thank you for teaching me how to make some macaroons and I hope they taste good I made some pink ones and some blue ones and some orange ones green ones and other macarons thank you for letting me make these :) :D
You are amazing
I've been watching macaroon videos since yesterday, this was the most helpful! The last time I baked macarons were ten years ago, when I was young and RUclips didn't have much content.
I was just learning what meringue was.. my second attempt I used egg yolks instead of whites, the macarons spread and became one big piece on the tray xD I guess the troubleshooting for that would be to follow the recipe lol.
Anyways, thank you!!!
Muznah al-Dosary haha! Yes following instructions is important. You’re hilarious! Glad the video was helpful!
thank you
Thanks a lot for the video still struggeling with my macarons ... will try again and again untill suucess
Hi, Thank you for your advice. I would like to ask what kind of almond flour you use. I have been watching your programs for a long time. I would like to know your advice on which flour to use. thanks in advance
Thank you so much for such a helpful video! I've followed your Italian method live streams, but I've hit a wall with these where I either get hollow shells (but everything else is perfect) or full shells (but with soft/fragile tops). I've tried baking longer with both (but they just end up browning), and I've kept everything else the exact same between batches (stiff meringue, slow lava batter flow after macaronage, baking on silicone mats on airbake trays at 310) but I just can't seem to get full shells with hard tops :(. I'd really really appreciate any advice you, or anyone else, could offer on this. I'll continue practicing and binging your videos in the meantime :)
Do you think I have to rest my macarons if I use italian meringue? Your video is so informative and complete that I am amazed that you're not charging us to watch it! Lol... Thank you very much!
Thanks for sharing your knowledge!! This is great!! What silicone mat do you use? I would like to buy one as yours! ♥️
Regina Ochoa I like a few brands! I have a couple listed on my amazon page-
Www.amazon.com/shop/baketoujours and I also like @borderlandsbakery mats and @gohellococinero ...
Recommended watching playback speed 1.75. Thanks for these quick tips ;)
Thank you so much for the video. I made a batch of macarons today using the French method. The macarons have no feet and wrinkle tops. I will try it again.
I live in a humid environment but my Macarons weren’t getting feet. After my stepdad made bread I was about to put Macarons in oven, hebputvice cubes inside to cool it, and also told me that with the bread he puts ice cubes to rise more. This was only my second time making Macarons and I’m eleven and they came out looking beautiful, but the shells were really fragile and cracked easily. I’m going to follow your tips and hope they work this time. If your Macarons don’t get feet dry adding 1 or 2 ice cubes in the oven with them and it will help!
Was amaaaaazing helpppppppl
Maria Hbb 👏🏼👏🏼
Super random but I could listen to your voice all day. Almost identical to Our Curious Georgia here on youtube. Lol!
hahaha, we definitely looked up their channel after reading this. My husband definitely could hear the resemblance. We both have an interesting cadence.
@@baketoujours too funny! If you were only Canadian eh. ;)
I finally fixed my cracked macs! Ty so much ❤️
yay!
Great video! Any suggestions for getting shiny shells?
Linda Miller I’ve been told shiny shells are a result from too much coloring. But for the most part, not resting too long helps the color be more vibrant and shift more than once!
@@baketoujours that would make sense since its mostly very vibrant colored shells that I see shine!
Good day! I want to make macarons but I want to ask what heat function used for bake macarons is it up and down heat? Because my first time to use electric oven. Thanks for your reply
Hi. Just made a batch of Christmas macarons. They turned out beautiful using your shared recipe. My problem is that a few of the tops came away from the feet when i picked them up. Any idea what happened? Thanks.
Hi Nicole, thank you! I’m so glad I found your video. This was the only macaron troubleshoot video I found that addressed my issue.
I use air bake trays with silicone mats at 310 degree Fahrenheit for 15-20 mins and I have been getting concave bottom on my macarons.
What do you think is the culprit?
What do you recommend?
You’re such an inspiration, any help would be appreciated.
Hi Mai! Yes, I definitely think it’s your air bake tray. Is your internal oven temp at 310? I would try to raise your oven temp to 315 and see if that helps or even more if your internal oven temp is actually showing less. I like my internal oven temp to be between 305-310f in my oven when I’m baking with airbake trays. And more like 290f when using aluminum trays
@@baketoujours Thanks for helping me out. I don’t have an internal oven thermometer so will need to get that to test. Today I tried using teflon sheets on the air bake trays and it works wonderfully. However, I would love to continue using the silicone mats because the templates make it very convenient and uniform. I will be getting an oven thermometer.
Much appreciated for your help! Continue blessing the world with your wonderful talent!
Hey i had some questions too. Would almond flour be the same if i just put the almonds in a machine n get it to a powdery form? Also if I dont have a tray what else can be used?
You are so Amazing 🤩
Thank you Dora!
I don't know what to do... I had almost every single problem you mentioned 😭
Hi guys, what temperature and how long are you baking them in a fan oven? Once they turn perfect, the other time they’re different/too hard or one sided, I have no clue what’s going on 😁 I bet it’s the temperature and time. Thanks! 💛
What kind of powder white eggs are you using? I need the brand please. Thank you.
I just made some vegan ones and some have cracks - I suspect that my gas oven has some hot spots as it is almost exclusively only seen on the perimeter of the tray. But honestly, these are so much work and the troubleshooting seems endless - not sure I would go through the trouble to make them again! I hope they taste good though!
Great video. This really helped me. But I also wanted to mention that all of these things would happen to only one batch. Not the rest. Turns out it was my baking tray. I dont know why.