I had such a wonderful weekend! My sister came home to throw me my bridal shower and we had so much fun. I feel so lucky to have such an amazing sister and awesome group of friends. I can't wait to share the photos later this week. In the meantime, here's a picture of some strawberry macarons I made for a baby shower. I really love using the two different shell colors :)
Absolutely beautiful! Can you share your recipe? Or a link to the recipe? My macarons always come out hollow. Do u have any tips how to fix that problem? I really enjoy your blog!
ReplyDeleteDo you have a recipe to share or a link to one? Your macarons are amazing! Do you have any tips regarding making macarons! I use Tartelette's recipe but mine are always hollow.
ReplyDeleteYour blog is so sweet & fun. I am obsessed over all your macaron posts. Do you have nay tips for fixing a hollow macaron problem? Do you ever get a hollow mac? I can't tell from your pics because I don't seem to see any pics that show the cross section of your macaron. I have tried so many different techniques... playing with different oven temps, baking times, recipes... All hollow :( It drives me crazy. The only recipe that is not hollow for me is Lebovitz but it is so sugary & grainy from all the granulated sugar added to the egg whites. If you have any tips or secrets to share, please I beg of you! I may go insane trying batch after batch only to find hollow cookies.
ReplyDeleteHi there! Thank you so much for reading my blog! It really means a lot to me :) Macarons are tricky! I still get hollow macarons from time to time. Here are some of the reasons why they happen:
Delete1. Over-mixing: Make sure you don't over-mix when you fold the almond-sugar mixture into the beaten egg whites.
2. Oven temperature is too high: I find that the best oven temperature for baking macarons is 300 degrees F. Anything more causes the macaron shells to poof up too fast...resulting in a hollow space. Also, you might want to get an oven thermometer to see if your oven temperature is accurate.
3. Sudden changes in temperature: If you remove the macaron shells from the baking sheet right after you take them out of the oven, the meringue center (the center of the shells) will collapse because of the sudden change in temperature. I let my shells cool completely on the baking sheets before removing them and this usually helps with the hollow problem.
4. Air bubbles: make sure you tap the baking sheet against the table a few times after you finished piping the shells. This will get rid of air bubbles that can cause hollow macarons.
Martha Stewart's macarons recipe is pretty reliable and has worked well for me (I've posted it under raspberry macarons recipe) but it's a little sweet for my taste. I'm working on my own recipe right now and will post it once it's ready :) Hope this helps! Btw, hollow macarons are still very tasty so don't worry about it too much. I'm sure your friends and family are super happy that they have macarons to eat! :)