Macaron Experiment

Today I worked on a foolproof macaron recipe. After searching, I found an archived version of BraveTart’s recipe. I like that it lists ingredients by weight and has precise times/settings for making the meringue.

Batch 1

Changes

We made several changes to the recipe.

  1. We used Morton kosher salt which is slightly denser. We also added it in when we added the vanilla extract
  2. We added 1/8 tsp of cream of tartar. We thought this would add extra stability.
  3. We mixed the flour and the meringue longer to get to the lava state - this was probably about 60 mixes as opposed to 40.
  4. We cooked for about 21 minutes, rotating about 12 minutes in. They still seemed underdone in the center.

Results

This batch collapsed, was very hollow, and didn’t have feet.

Batch 2