Macaron Fail
I had a MAJOR macaron fail recently.
I usually have maybe one or two shells that crack, but in this batch almost every single one cracked. I am not sure why because I didn’t really do anything different than I normally do.*
It seems like it can be caused by any number of issues including: the batter being too wet, whipping the egg whites too long, too much humidity and too high heat, or generally the oven was too hot. I always cook my macarons at the same temp…so…was it the humidity? Did I mess up my ingredients? Did I over-mix the batter?
I DON’T KNOW. That’s the mystery of these finicky dang things.
So…it just goes to show you. Even after lots of successful batches, you can still have major failures
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. I’m going to pop them into the freezer and repurpose them in a trifle or something for a last minute dessert.
*I lied. I got to thinking about it and remembered that I added some vanilla extract, which I don’t normally do. Half of me doesn’t believe that something small like that could make a difference, and the other half of me thinks it probably does since I sort just dumped it in there and didn’t really measure. In researching the causes for cracked shells, I found “using liquid coloring” to be a potential culprit, so perhaps the extract was to blame as well. Crazy.
Oh yes…I’ve seen that one! In fact, I’m pretty sure that’s where I found that they extract might be my issue.
I’m the last person you’d want to ask but a Google search turned up this interesting link: http://foodnouveau.com/2011/12/destinations/europe/france/a-macaron-troubleshooting-guide-useful-tips-and-advice-to-master-the-french-delicacy/
They have convinced me that I haven’t got a chance at baking a fine macaron.