Help with macarons

I recently made macarons for the first time. They tasted great but the macarons shells did not rise well and the texture was a bit sticky after baking them. Any ideas why that could be. I thought possible the ratio of egg whites to dry Ingredients was the reason. Mine called for 2 egg whites and 1/2 cup each of Almond flour and powdered sugar is this a good ratio? I've seen other recipes which used more Almond flour. I also thought it could've been I didn't fold the dry ingredients with the whipped eggs enough. I was worried about overmixing. The batter was quite thick. Would mixing it more thing it out? Any thoughts?

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3 Comments

Stephanie B. February 26, 2019
Macaron can be very finicky, honestly I would invest in a kitchen scale, find a recipe that gives ingredient weights, and use a scale. In the recipe I use, the almond meal and sugar both outweigh the amount of egg white. How much sugar went into the meringue? Recipes usually have you sift the almond flour with sugar, and make a meringue. I also recommend looking up youtube videos on "macaronage", I think it's helpful to see what lava-like macaron batter looks like so you know what you should be aiming for in mixing.
 
Jeff W. February 26, 2019
Recipe had 1/4 cup granulated sugar with the egg whites. I made sure to sift the almond flour and powdered sugar. My recipe had me do it twice.
 
Stephanie B. February 26, 2019
Hmm...that sounds about right? Like I said, I use weight, not volume for macarons so I'm not 100% sure. But I would say check out some macaronage tutorials, and try again - they really just tricky little cookies that take practice.
 
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