Here are the reasons for the hollowness that I've gathered:
- Over-mixing of the batter (the batter is too thin)
- Not mixing the batter enough (the batter is too thick and there is still a lot of air in the batter)
- Macarons not baked yet
- Baking temperature too high + baking time too short
- Over whisking the meringue
- Not sifting the almond flour enough (almond flour not fine enough)
- Squeezed macarons skins left to dry for too long
Add one more reason I've found for the hollowing out: too low a temperature!
At one point, this is what I wrote in my notebook:
First pan, 300° F, hollow;
Second pan, raise temperature to 315°, hollow disappears!
Third disk, 315°F, further confirming the results of the second disk.
Conclusion (here comes the hard stuff!) : to have a skirt and not to be hollow, you have to find the right baking temperature!
Of course!
I'd like to add that there are many different macaron recipes out there, and each one has a different baking temperature and time
Plus, different brands and sizes of ovens have different temperatures and temperaments
So it's a matter of experimentation to find the temperature and time that works best for your oven. the best temperature and time for your oven
I wish you success in baking perfect macarons!
Question 2: Why are they called macarons? When it comes to macarons, many of you may not know what a macaron is or have never eaten one, so here's a quick overview of the origin and origins of macarons.
In the impression of many people, it seems that macarons are a kind of French pastry, it is thought that macarons are French desserts, but in fact macarons are unabashedly Italian desserts.
On the origin and origin of macarons
It is said that in the mid-16th century, Florence, the nobleman Katharine Medici married to the French King Henry 2, suffered from homesickness, so the pastry chef made macarons to win her heart. It is said that in France will not do macarons can not be called a true master of desserts.
Being a symbol of fashionable desserts, we all thought that macarons are French sweets, perhaps because the word "Macaron" is French, if you see the pinyin more than one "O" - - - "Macaroon". If you see an extra "O" in the spelling--"Macaroon"--don't say he's wrong, because that's how it's spelled in English. In fact, it is a true Italian dessert. But macaroons were only popularized in France, so we all think that macaroons are French desserts. It is said that this kind of dessert appeared in Italy in the 8th century, and there is no moving story, only know that macaroons mostly appeared in the noble banqueting places.
A beautiful macaroon, smooth surface, no pits and scars, in the light, there will be a glossy, the lower edge of the cake body will also be baked to appear a circle of beautiful lace skirt, which is the perfect macaroon.
The reason why the taste of macarons is so attractive is that it is impossible to associate the appearance with the taste, and when you bite down, you have the feeling of being conquered immediately.
The perfect macaron, the texture is layered, the first entrance is very thin but very crispy shell, continue to be soft and dense and slightly sticky teeth of the inner layer, so that the outside is crispy and the inside is soft and charming flavor, I have to say, macarons are really chic.
How long have macarons been around? This question is very difficult to answer, but it has been handed down to date, perhaps the macarons made in various places look a little different, and the taste is rich and varied, but the only constant is the seriousness of the pastry chef and the heart, each process has to be careful, and we can only eat this delicious and incomparable happy taste.
Question 3: Why are macarons so expensive? Macarons are a French dessert made with egg whites, almond flour, sugar and icing. The price of the main material almond flour is quite expensive, generally five times as much as the flour, the production process of various details are very careful, compared to other desserts, the failure rate is extremely high, not only in the domestic sale of expensive, even in foreign countries is not cheap.
The first time I heard the name macaron, I think anyone would think, what is the name, when the first time I heard the price of this thing called macarons, I think most people must think macarons must be a very bull thing. When the first time to see the look of macarons, I think the first feeling is that this thing with what to do, actually will be so expensive!
Why are macarons so expensive? The cost of macarons would not have been cheap. Let's put it this way, macarons such snacks in the ingredients in the pastry is no flour, if we use almond flour, then even home made is very expensive, although you can use cheap peanut flour to replace, and this is not very difficult to do the production of macarons, but for beginners is equally easy to fail.
One of the reasons why macarons are so expensive is that they have a very low yield. The main point of the macaron practice is to make the surface of the baked biscuit before the hard knot, and the oven also needs to be divided into upper and lower heat, we have to control the upper heat thoroughly baked hard crust so that the surface is smooth, and then slowly cooled down to bake with the lower heat and also need to avoid discoloration of the skin and the visual defects caused by the baked. After the demanding macarons out of the oven, not many qualified, perhaps part of the high price is for those who do not pass the material costs.
We can give an example of why macarons are so expensive. For example, a 10-piece macarons, almost according to the 150g weight calculation, roughly calculated inside the rough almond flour containing 30g is almost 4 yuan, 60g of powdered sugar is basically 1.5 yuan, 1 egg white is equivalent to 30 cents, plus 20 cents or so of a small amount of granulated sugar, about 30g in the middle of the stuffing of the black coquettish, is about 3.5 yuan, and finally there is about 30g of light cream, and finally, about 30g of light cream. Calculated at 1.5 yuan, the final cost of raw materials can reach 11 yuan. According to the understanding of a 540g standard weight toast bread, its raw material cost calculation is almost only 4 ~ 5 yuan, however, the bakery selling price is generally close to 20 yuan. From this calculation, macarons to sell to 60 ~ 70 yuan high price is understandable.
These are the reasons why macarons are so expensive. Macarons are very expensive, but I think the foodies must also like them very much.
Question 4: Why are macarons so expensive In fact, macarons are divided into domestic macarons and imported macarons, domestic macarons should be priced at about 10 yuan, just like, but not delicious, imported macarons because of the import, transportation, tariffs and other reasons, the price will be high at about 20 yuan, I ate in France brand pasquier, ladurée and so on, macarons should now be sold domestically. Now the domestic should be sold, macarons not only eat is dessert, or a culture, a taste, is the snacks of the French aristocracy. If you want to buy a taste, it is recommended not to buy domestic production, artificial coloring, flavoring, preservatives, and the taste is not authentic, you can search pasquier, ladurée a few brands, I usually buy pasquier macarons at a treasure to eat! The taste is authentic and the price is not expensive!
Question 5: Macarons in the end is what, why is it so expensive Macarons is a Western-style snacks, authentic macarons is the production process is more cumbersome, the success rate of small, and inside the ingredients are almond flour, the production cost of a relatively high plus a low success rate, coupled with the sale of authentic macarons store is relatively small, so the price of snacks more expensive than the average. Upscale a little bit of cake store production macarons, and because she tastes very good, the color is refreshing and colorful, a lot of girls are particularly like to eat.
Pro, please adopt Oh
Question 6: Why are macarons so expensive? Why are macarons so expensive? The cost of macarons was originally not cheap. Let's put it this way, macarons such as snacks in the ingredients in the cake is no flour, if we use almond flour, then even if the home production is very expensive, although you can use cheap peanut flour to replace, and so do the macaron production difficulty is not very high, but for beginners is also very easy to fail.
Question 7: Why are macarons like this? 30 points A lot of Junzhi's recipe is wrong, but the macarons can be made successfully with a pretty good recipe. First of all, the bubbles that appear on the surface when you squeeze them out of the laminating tape are because the egg whites have already started to defoam, which actually declares the failure of your macarons, and the next steps are completely unnecessary. Junzhi's recipe is a French macaron recipe, although the steps are simple, but the chance of success is relatively low, it is recommended to use the Italian macaron recipe to practice. The egg whites in the Italian recipe are whipped with sugar syrup, which is stable and will not defoam.
Question 8: Why are macarons called a girl's puffy breasts? Because the bottom edge is formed when baking, and after smearing the cream, it is like the edge of the lace Bean's cluster, which is seen as a girl's bra. The fluffiness of the texture should be part of the reason. Still reflects the French romantic ~
Question 9: Why do I make macarons like this? A lot of the recipes are wrong, but the macaron recipe is pretty much as good as it gets. First of all, the bubbles that appear on the surface when you squeeze them out of the laminating tape are because the egg whites have already begun to defoam, which in fact already declares the failure of your macarons, and the next steps are completely unnecessary. Junzhi's recipe is a French macaron recipe, although the steps are simple, but the chance of success is relatively low, it is recommended to use the Italian macaron recipe to practice. The egg whites in the Italian recipe are whipped with sugar syrup, which is stable and will not defoam. You can add my microblogging, @DaDaDa crazy , have questions can be private letter or comment ask me, I will answer.
Question 10: Why will the macarons crack French, the meringue whipped too much, drying the skin too much, on the fire is too strong. For Italian, the sugar water is too hot and overcooked.