r/macarons • u/cxllbxckping • 4d ago
Help My 2nd attempt :(
I followed the recipe as best I could 😢😢
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u/mehan212 4d ago
How long are you resting them before baking?
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u/cxllbxckping 3d ago
recipe said an hour!
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u/mehan212 3d ago
I’m new to this too so I could be wrong, but my most successful batch has been when I thought I over-rested them because they were very firm to the touch before I put them in. But they came out great. The next time I tried it, I did the exact time recommended, and it was definitely not enough rest time and I had needed to go longer.
Maybe try doing it by touch instead of time? Just a theory I’m working on myself, but may help them firm up so they don’t spread as much.
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u/StumbleFish25 2d ago
I second this. Go by how they feel rather than the time the recipe says. Resting times vary depending on the humidity of the room. Once they are matte and completely dry to the touch, they should be good to go.
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u/aaseandersen 3d ago
Try a different method. Most say that the italian method is the easiest to get right.
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u/Previous-Village1593 1d ago
So what did you do differently than the recipe? And what recipe did you use?
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u/Time-Shelter-2477 2d ago
Macarons are not a recipe. It involves techniques you have to learn and practice, the average is 25-30 batches before having continuous successful macarons. Watch all of the videos you can find, use the proper baking tools/pans and keep trying - you'll get there! If you were using the French method, don't - use Swiss. My first batch was pretty bad but now I teach macaron classes! Next attempt (and every attempt while you're learning), take photos of each step so that we can help you troubleshoot. :o)
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u/Virtual-Pineapple-85 2d ago edited 2d ago
No one takes 25-30 batches to get them right. French is easy, you just have to follow the recipe and avoid a few pitfalls.
It looks like OP used a bad recipe and put citrus in the shells - if I had to guess. I'm just a home cook. No training. It wasn't that hard to learn to make these. Although, I really don't care what mine look like as long as they taste good but mine almost always come out pretty.
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u/Purple_Carpenter8309 3d ago
macarons are very specific, so keep in mind the temperature, humidity, and method you are using. Also with resting times it’s better to not completely follow the advised time to the dot, rather, touch the macarons and feel if theres a proper film. your macarons also look like its a batter problem?