Post # 1
I was planning to make macarons for favors. Two cookies per guest. We’re expecting about 130 people so planning on 260 cookies. I’ve gotten 88…successful cookies…. For some reason three out of my last 5 batches have been cracking and lopsided mostly and i’m only getting about a 30% success rate. I have no idea what’s wrong or how to fix it. 🙁
Soooo….i expect if things keep going how they are, i’ll be able to make enough cookies for each guest to get 1 and we’re putting them in those little pillow boxes.
Does anyone have any ideas what’s another thing to put in the box with them? Some other sort of (reliable) cookie? piece of candy? The wedding’s in two weeks so ordering something is probably pushing it and I don’t have time to make twice as many batches as I already have left to make if they keep not working out.
Post # 3
I’m not really familiar with macaroons, but can you dip them in chocolate and coat in coconut to hide the cracks? Or just dip in chocolate even?
Post # 4
just curious, how long can macarons last without going bad?
and i TOTALLY second the idea of dipping them and covering it with something. I saw such macaron for the first time at the breakfast cafe I went to yesterday and MM it looked so good.
i saw: pink rose macaron dipped in white chocolate and sprinkled w/ some ppink rock sugars
and pistacio green macaron dipped in dark chocolate and sprinkled w/ some crushed pistacios.
Post # 5
@chocolateaffair: Unforutnately, i’m making these http://en.wikipedia.org/wiki/Macaron not these http://en.wikipedia.org/wiki/Macaroon
@sweetietooth: how exactly were they dipped? I guess i can’t picture it. and it’s more than just that they’re cracked, it’s like the crack on top and kind of bubble up out of the crack like a little mountain or something so I’d be concerned w/ them fitting in the pillow boxes now since the cracked ones are about twice as tall as the uncracked ones. That does sound pretty though!! Was the whole cookie dipped? 1/2? the top 1/2, bottom 1/2?
Post # 6
Check out Not so Humble Pie’s blog, she has lots and lots of posts on macarons and specifically a trouble shooting guide.
Are you freezing them to make them last longer? They do dry out quite a bit so I’m just wondering how you’re going to make sure they’re good for another 2 weeks?
Post # 7
The most important step is to let them sit out for 15-20 minutes to develope a crust, then bake…. If you batter is the right consistancy, they should kind of spread out, so not sure about the lopsided ones. and make sure you are using a big tip on your piping bag so you can pipe one consistant dollop/cookie. I’m a pastry chef, mostly do cakes, but I have made my share of macaroons. hope this helps!
Post # 8
i can’t help you troubleshoot without seeing your method. i find that wiht macarons, one wrong step and they’re ruined. did you age your eggs? did you let them develop a skin for 1 hr after piping? did you over mix or undermix your batter? are you using parchment or silpats?
Post # 9
Things that always caused mine to mess up were the following
— Piping method. If it wasnt smooth enough they wouldnt form very well
— oven temperature. If it wasnt hot enough it would be soggy, if it was too hot they would crack.
–food colouring messed with the formula, so I used gel colour
Pre setting is very important for not getting cracks.
I spent weeks perfecting my method but I was eating all the practice ones and I got fat. I plan on having macaron favours too cause they are my fave thing ever!
Good luck and let us know what happens!
Post # 10
@Ms. Martian: Thanks for the blog! I’ll have to check it out. 🙂 I am freezing them, and i’ve frozen them in the past with no real problems. They do tend to be a bit chewier, but i don’t see that necessarily as a bad thing.
@ithinkpink90: I tried letting them sit for 15 minutes, 20 minutes and 25 minutes. 15 minutes made it worse 20 minutes was middle of the road and 25 minutes didn’t help with the cracking much and seemed to eliminate most of the pied. I think i’m using a size 10 tip, i think 1/4″? It’s the same tip I’ve used in the past, i’ve literally made HUNDEREDS of cookies before, i’ve been making them for about a year and it’s only the last 2 weeks that i’ve been having this problem. At first I thought it was because I used a different spatula and i didn’t do the “macaronage” the same as usual, but i went back and for two batches it was fine, but these two today have been cracked again. So then I thought i’d been over beating the eggs and beat them less and that didn’t change anything eithier. This is really frustrating! 🙁 Of course I’m willing to bet that the day after the wedding if i try again, they’ll come out perfect!
Anyways, I think FH is going to make homemade root beer candy with his grandma next week. They used to make candy together all the time and I think his grandma will really like that. We’ll put 1 cookie and 1 piece of candy in each box.
Post # 11
Hey! so the one that I saw was 1/2 dipped both top and bottom. but I can imagine how dipping the top (After making the sandwich) and letting it dry while it makes bit of natural drip mark would look really good too!