Used the same macaron recipe as Macaron Attempt #2. Again, included ground coffee beans.
Beat the egg whites in a ginormous stainless steel bowl this time. It took something like 30 minutes to get the egg whites stiff. Possibly due to bowl being too big and/or not being impeccably clean? Need to get a smaller bowl.
Batter looked better than previous two attempts — the macarons flattened out into shiny little discs.
But oh no, what’s this! Once in the oven, the macarons began to spread too much, taking on the dreaded amoeba appearance!
Ugh, what ugly little beasts with their too huge protruding feet and topside blister.
THE GOOD
- Batter looked better
- Taste was still generally good
- Different failure modes than the first two attempts
THE BAD
- Protruding feet
- Amoeba-ness
- Blister
- Undercooking
NOTES
- Everything mixed in the huge stainless steel bowl (not the ceramic Creuset bowl)
- Used hand mixer, 2 layers of cookie sheet + parchment paper, dry measuring cups (don’t have dry measuring cups nor scale)
- Used ‘instant’ egg whites out of the carton that had not been aged but had been on the counter for an hour or so
- Baked for 20+ minutes at 280F on the “upper middle” rack
- Put macarons into oven immediately after piping – did not let sit & rest
CONCLUSION — FAIL
NEXT TIME
- Get a smaller stainless steel bowl and make sure it is 100% clean
- Maybe go back to the recipe from Attempt #1 (or use different ratio per scatter plot here - 1.2 g almond flour, 2g icing sugar for each 1 g egg white).
- Blister due to over-mixing?
- Increase oven temp and/or use lower middle oven rack (290F-310F)
My latest entries to the World’s Ugliest Macaron Contest!
Now the question is…who to feed this latest batch of undercooked macawrongs to?
Other attempts:
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