Over whipped meringue can easily lead to STRUCTURAL ISSUES in your macarons AND secondary issues like over mixing your batter! As you can see in my video, this often means fragile tops, overly-large gaps inside the shell, and larger than normal 'feet.'
To solve or prevent this issue--make sure to check that your meringue has a STIFF PEAK... but then STOP MIXING when you reach that point! When you lift your whisk out of the bowl, the meringue should look shiny and leave a pointy peak in the bowl AND result in a pointy peak on your whisk. If you shake your whisk, the meringue shouldn't really move! However, while you want the meringue to start balling up around the whisk, you need to be careful that you aren't whipping the meringue so much that all of the meringue is balled up in there.
IF you are concerned your meringue is over whipped--be EXTRA CAREFUL when you macaronage / fold in the dry ingredients so you don't end up over mixing too! Over whipped meringue will have waaayyyy more air bubbles to deflate (the purpose of the macaronage process) so even a slightly over whipped meringue will be harder / take longer to macaronage than a perfectly stiff meringue. If you think you might have over whipped your meringue, I recommend mixing less than you usually would just to be safe.
Macaron Shell | French Method
Whites 100g
Sugar 90g
*About 1/8 tsp of cream of tartar, mixed into the sugar if you want to add it
Almond Powder 130g
Powdered Sugar 130g
-- Sift the powdered sugar and almond powder together. You can mix them in a food processor first to get an extra fine mixture, though it is not absolutely necessary.
—Slowly add the sugar (and cream of tartar, if using) to the egg whites and whip to stiff peaks. If you are adding in a colorant, gel or powder, I recommend adding it in after you have added the sugar and before you have reached a stiff peak—about at 70% of the way done.
—Fold the dry ingredients into the meringue in several additions. Continue folding and scraping the batter against the sides of the bowl to finish the macaronage process. The standard macaron recipe calls for a “ribbon” stage, where it will look like the batter flows like a ribbon off your spatula when you lift it from the bowl.
—Transfer the batter to a piping bag fitted with a circle piping tip (803-806 are the usual sizes most bakers prefer for this). Pipe onto a prepared baking tray--I prefer to pipe my macarons onto a silpat. Tap the trays to release any air bubbles and smooth the tops of the shells.
—After piping the macarons, rest for 15-40 minutes depending on your location/humidity and bake (my convection oven likes one tray —placed in the middle of the oven— at 300F for 16 minutes--18 minutes). Cool and match before filling.
I like AmeriColor gel food coloring and The Sugar Art powdered food coloring for making macarons!
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***If you don't use or understand grams, please use an online measurement conversion tool! Personally I think that recipes should be measured the way they are created, and I prefer the precise nature of using gram measurement***
Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone X and Sony a7iii
Edited in iMovie
Music from artlist.io
Find me on Instagram! @maddiebrehm — [ Ссылка ]
