IT'S TOMATO WEEK ON FOOD52! CELEBRATE ACCORDINGLY »
🔕 🔔
Loading…

My Basket ()

All questions

A question about a recipe: Meyer Lemon Macarons

594f53a4 dd66 4588 92d8 03d7cbdd6e66  033010f 602

I have a question about the recipe "Meyer Lemon Macarons" from DolcettoConfections. I ended up with about 4 trays of piped out macarons. They all ended up with great dome shells. The first 3 pans baked beautifully, nice domes with no cracks :) the last tray, however, ended up with the batter seeping out of their dome shells as they were baking. What could've caused this? Thanks!

asked by cvillacarlos over 2 years ago
4 answers 596 views
Bf8d51f4 0d6d 45b7 b359 e12bb001bb3d  2016 06 23 17 54 22
added over 2 years ago

Were they on a different rack in the oven? The different temperature could have definitely caused this.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

They were on the same rack. It was my last tray. I'm guessing the temp might've been slightly lower by the time I loaded that last tray. Will check temp before I load the last tray next time. Thanks!

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added over 2 years ago

i THINK that happened because the meringues sat around too long waiting to be baked, iirc. When i make meringues, i whip the meringues in smaller batches than called for, so there isn't that problem.

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added over 2 years ago

BTW, many recipe chefs rarely see the hotline or check the comments on their recipe pages. So when i have a question that i really need ansswered, i click on the chef's recipe and then from there i click on their name; and then on their member page, i send them an email by clicking on the envelope symbol. those emails go to them directly.