Why is my macaron batter too thick?

Sometimes, macaron batter actually gets thicker while folding. This can be due to incorrect measurement of ingredients, incorrect division of batter if making multiple batches, meringue is too try or gel colors are corrupted.

What texture should macaron batter be?

Macaron batter should be mixed until it becomes like thick pancake batter, but not runny. The batter shouldn’t plop, it should flow. When the batter begins to look glossy around the edges and sinks back into place within 20 seconds, you have reached the right consistency.

How many times should you fold macaron batter?

Folding, also known as macaronage, is probably the most crucial stage in making macarons. We suggest folding your dry ingredients into the wet ingredients in batches. This will help you regulate your folding. Keep in mind that you might need to do between 40 and 60 folds to get the proper consistency.

How do you fix grainy macaron batter?

Grainy macaron shells can occur because of any or a combination of the reasons below: Ground almonds not fine enough. Solution – Pulse your ground almonds with icing sugar together till you get a fine powder. Be careful not to overdo it as it may release oils which will lead to another problem (translucent shells).

Why is my macaron batter not drying?

You Made the Batter Too Runny Often, when macarons aren’t drying as easily as you’d like them to, it’ll be because the batter is runny. What is this? Batter can turn out too runny when you don’t beat the egg whites properly. You want to beat the egg whites thoroughly, but you don’t want to beat them too much.

How do you fix macaron batter?

There is no way to fix over mixed macaron batter, unless you have a time machine. If you believe you’ve over mixed the batter, just go ahead and pipe the shells, and then bake it. There’s nothing to lose at this point, except for time and electricity to power your oven.

How long can macaron batter sit in the fridge?

Refrigerate the shells only: Macaron shells usually stay fresh 4-6 days after it’s made. Decorate, assemble and serve before this date is up. After filling, it can stay fresh for a further 2-4 days depending on the filling.

When should you stop Macaronage?

Q: When should I stop folding? A: You want to see a batter that is starting to look flowy and shiny. There should also be an absence of big air pockets when you press down on the batter. Ensure that the batter passes the “Figure-8” test which you can see here.

Why are my macarons not smooth?

#7: MY FRENCH MACARONS DON’T HAVE SMOOTH TOPS Often times this can be caused by the sieve you are using. It’s really best to have a fine-mesh sieve that will catch all those little almond meal pieces and not let the big ones slip through. I also find that the confectioner’s sugar helps with the glossy smoothness.