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Old 08-01-2009, 09:40 AM   #1
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Question French Macaron question

For the past three weekends I've been practicing how to make French Macarons. I've aged the whites from 2 hours to 56 hours and I always have (some degree of) success but they're never perfect. They either:

get a little tail from the piping
or
the feet raise them high and beautifully in the oven but either during the last minutes of cooking or while cooling they lose the height. They don't fall flat. They simply aren't as tall as when they're in the oven.

Can anyone give me some suggestions that might help me improve next weekend?

Cheers,

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Old 08-01-2009, 09:51 AM   #2
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I imagine they fall because the steam inside condenses as they cool.

Best bet (I'm strictly guessing here, based on my work with Pate a choux) would be to split them as soon as you get them out of the oven, to let that steam out before it collapses the pastry.
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Old 08-01-2009, 11:55 AM   #3
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Or poke a hole in them to let the steam escape, using a skewer or toothpick.
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Old 08-01-2009, 12:25 PM   #4
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Quote:
Originally Posted by Wyogal View Post
Or poke a hole in them to let the steam escape, using a skewer or toothpick.
Good point, and an excellent alternative.
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Old 08-01-2009, 12:37 PM   #5
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Good point, and an excellent alternative.
Thanks for the idea but actually it wouldn't work. This kind of cookie can't be split because of it's nature and to poke a hole in it would ruin the presentation. You may be correct about moisture causing it to fall which COULD mean that I need to reduce it in the batter or adjust the cooking time.

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Old 08-01-2009, 12:39 PM   #6
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There again, my experience is outside of the realm of this specific recipe. But yes, reducing the moisture content in the batter sounds like it'd be your best route.

I saw some pictures of these Macarons on other sites, and it looked like they had been split to fill and create a "sandwich" of sorts, so I thought that might work.
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Old 08-01-2009, 12:45 PM   #7
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Ah, I know what you're talking about. Those would actually be two mararons glued together with a filling. You see, the shell is just a bit crisp and the inside is soft, so it would be impossible to split an individual cookie.

You should give them a try. Despite what people say, they're not that difficult to make. To perfect, well, that's another story. But I'm a perfectionist. ;)

Here's the best link I've found about macarons

http://www.syrupandtang.com/200712/l...day-and-night/
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Old 08-01-2009, 01:04 PM   #8
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Definitely going onto my list of things to try. :)
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Old 06-15-2012, 05:38 AM   #9
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Don't poke or split them!

Macarons won't take that. :)

To make them smoother try folding the batter a little bit more - but don't over-do it, runny batter won't work!

If they raise too high in the oven, it could be a temperature issue. Try lowering the temp or using double trays.

Have fun!

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Old 06-15-2012, 05:44 AM   #10
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Please see Post by Gravy Queen - Dated April more or less ...

Ciao,
Margi Cintrano.
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