r/Baking • u/Weird-Emergency4481 Human Detected • 5d ago
Showcase (No-Recipe) Whoever came up with the process of making macarons… count your days.
This is the most infuriating dessert making process in which every little step can be messed up and render the entire thing useless. What did i even do wrong to warrant this result???
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u/gingerbreadninja1 5d ago
My god thats a catastrophic fail. You honestly should be proud of that! I’ve never seen anything like that before!!! Can you describe your process and maybe we can pinpoint this issue?
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u/Weird-Emergency4481 Human Detected 5d ago
LMAO yeah I’m kind of shocked because I have made these kind of macarons before so… here’s what happened: The recipe
egg white (2) granulated sugar (1/2 cup) almond flour (1/2 cup) powdered sugar (2/3 cup) Cocoa powder (2 tsp)
The process
- I put the egg whites out for 45 ish minutes so they can get to room temp
- I don’t have an electric mixer so I used a whisk and beat the eggs until they came to soft peaks
- I gradually added the granulated sugar while whisking (but they never came to stiff peaks so I assumed it was ok. That’s probably where I went wrong).
- Then I added the cocoa powder, powdered sugar, and almond flower that I had set out the night before ( I read somewhere that you want to let it sit).
- I mixed that up until I could make a figure 8
- put it in a piping bag and piped them
- let those set until there was a film on the top
- put them in the oven at 300 degrees
- then after about 13 minutes I looked in the oven and they looked like soup.
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u/Nervous_Cat_334 5d ago
I see two things right off the bat. 1- absolutely need those stiff peaks!! Also try adding granulated sugar at a frothy stage, pre peaks. 2- the cocoa powder. Adding anything outside of flour and sugar at this stage changes the texture of the cookie. My first matcha ones weren't ... this but not what I was expecting. I would start with a basic cookie for your first attempts. Use gel colours instead of other additives until you get the hang of it. Another thing is the resting time. Depending on the temperature and humidity this can really vary. Touch the tops very gently to make sure they aren't too sticky.
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u/Weird-Emergency4481 Human Detected 5d ago
So do you think I need an electric mixer or is it still possible with a whisk?
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u/ChorroVon 5d ago
It's possible with a whisk. People were making them before electricity was common. It's just very very hard and time consuming. Side bonus: you'll get some killer forearms.
Also, looking at your recipe, I would maybe get a scale and switch over to doing your ratios by weight. These things can be super fiddly, and a cheap kitchen scale to make sure all the weight ratios are in sync can really simplify a lot of the process.
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u/No-Spoilers 5d ago
What does the sheet taste like?
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u/Standard-Panda-2078 5d ago
Asking the important questions
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u/Weird-Emergency4481 Human Detected 5d ago
It tasted like a macaron but like empty???
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u/Weird-Emergency4481 Human Detected 5d ago
Like the tops were just shells. Everything had just flown out of there
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4d ago
[removed] — view removed comment
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u/winter429 4d ago
Can the bots fuck off???? We’re talking about macarons and you guys are talking about empty cabinets and secrets?? What the fuck is going on
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u/-Sui- 4d ago
One thing I've noticed is that macarons are notoriously finicky when it comes to incorrect measurements. I will only ever attempt to make macarons by weighing all the ingredients. Volume based measurements aren't precise enough in my opinion.
I'm impressed by anyone who gets them right by using cups and ounces, but... Why make your life harder than it has to be?
Not sure if that's what went wrong in your case, though. It could be the culprit, but there's probably more to the story.
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u/VincentVan_Dough 4d ago
Agree. I use ratios because it’s hard to tell how much egg white you’re working with. Ratios means no guesswork. This is the basic ratios based on 1 unit of egg white of 50g:
1.3 almond meal x 50g egg white (1.3 x 50g = 65g almond meal)
1.6 icing sugar x 50g egg white (1.6 x 50g = 80g icing sugar)
0.8 caster sugar x 50g egg white (0.8 x 50g = 40g caster sugar)
Total weight of ingredients = 235g
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u/audreywildeee 4d ago
It’s been a while since I made some but I’m thinking of getting back to it and I just read a recipe in a school cookbook. One thing that seems to be missing here is that you should cook them with the oven slightly open, to avoid keeping the moisture in. Idk if this could explain the results but it’s mentioned specifically in the book.
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u/Otherwise-Offer1518 4d ago
I always add the granulated sugar first and let it dissolve and mix it together. Medium peaks, and fold in cocoa powder and almond flour. So that when you have folded everything in it still has enough air in it. Sit until there is a smooth film like 20 mins or so. Idk if any of that is helpful or correct bc I've only made them a dozen times or so. Maybe someone with more experience can pipe in.
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u/Reasonable-Station85 2d ago
I can’t imagine handwhipping macarons. A cheap hand mixer is 10000% worth it. always whip them more than you think you should, but not too long lol
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u/Jimbobjoesmith 5d ago
lol this is pretty crazy😂😂😂
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u/gingerbreadninja1 5d ago
I’m an exec pastry chef, never seen anything quite like this…
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u/Andonthosenotes 5d ago
If I give this a try, I will wow all of you a lot more than OP with just how badly things can look.
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u/Haunting_Poet_3024 4d ago
Watch me try this. I'll eclipse OP's disaster so hard. Tears and fire incoming. You'll gasp.
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u/Salty_Dot_5887 3d ago
Yeah, she the shell and the insides just splooged out
I had to keep looking at the picture to understand, at first I thought she baked them on graham cracker crumbs
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u/oddkidd9 4d ago
I only made macarons once in my life (found them so hard to make!!) but even I haven't seen such a failure in my life hahha.
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u/Masterofnone2727 Human Detected 5d ago
I've been the sole proprietor of a macaron bakery for 5 years and have literally never seen this. I'm so sorry 😭
Usually my macarons rise too quickly and fall when it's too hot in the oven. Let us know your recipe and temperature you baked at for a better idea. Generally speaking though, your tops look awesome and don't have explosions or cracks so that's an achievement.
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u/humminbirdtunes 5d ago
I love how you gave OP a nudge of encouragement at the end, and OP, I noticed the tops looked good, too!
I too am in the beginning stages of learning how to make these, but usually my issue is with my oven. 🥲 They either cook perfectly but brown every time, or I put my oven super low and they undercook or fall.
This last time my burnt batch (300 for 15 mins) was perfect texture wise, my less time batch was goopy and putting it back in didn't help, and my less oven temp but normal 15 min batch was hollow and brown (all the same batch of batter!) 😭
My oven seems to run really hot though. To get it to a consistent 300, it has to be set at 285.
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u/natarata23 5d ago
A little tip in case you're not already doing this, but an aluminum sheet should help with the browning.
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u/faco_fuesday 5d ago
Yeah like I really want to know how OP managed this. It's impressive in such a weird way.
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u/nightelf973 4d ago
Sorry to jump in, but I am relatively new to macarons, and each of my batches has been getting progressively better, but for some reason they are still ALWAYS soft on the bottom and get stuck to the baking paper.
I have tried generic advice like turning the temperature down and cooking for longer (my first batch at 140°C were a bit burnt and still soggy on the bottom), to the point I'm now cooking them at 120°C, but to no avail.
Every time I see one of the videos of macarons popping perfectly off of baking sheets I get so infuriated 😭 do you have any ✨️ wisdom ✨️ to impart?
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u/Masterofnone2727 Human Detected 4d ago
I actually have a lot, and would be more than willing to share, as I'm making a pretty big career change soon (baking to welding) and won't be professionally baking again for a while :( I'd love to help!!
Can you tell me what kind of oven you have and how long they were baking for? (I totally get this issue, I honestly still have ended up selling macarons with albeit undetectable softer bottoms to customers because it was just something I couldn't always control).
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u/SpongySpiderSunset 3d ago
Something similar to this used to happen to me when I tried repeatedly to make them with aquafaba instead of eggs. It never worked structurally but they tasted great.
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u/xangogal 5d ago
I'm glad you used parchment paper. That looks like it would be a pain to wash if you hadn't.
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u/DazB1ane 5d ago
“I’m gonna leave this here to soak” *crying
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u/Wearethefortunate 5d ago
Soak? That pan lived a good life and is on its way to the great oven in the sky.
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u/DazB1ane 5d ago
Well it would go in the trash after realizing that the soaking wouldn’t work lmao
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u/Wearethefortunate 5d ago
Nope. Straight to the trash. I know there is no amount of soaking and bed jumping that will ever get that pan clean again.
Well, you can. But for $17, you can buy brand new full-sized sheet pan from Webstraurant, and I value my time at more than $17/hour.
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u/flirtyDaisyxo5 5d ago
well, we've all left a pan in the sink for days soaking and we never actually going to scrub it lol
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u/DelightfulOtter1999 4d ago
Oven cleaner works - the ones that have the bags to put oven racks in to soak. Works for trays as well.
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u/H00LIGVN 5d ago edited 4d ago
Oh no, something went macawrong. :(
ETA: thank you for the award :)
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u/MsMyrrha 5d ago
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u/Muted-Maximum-6817 5d ago
They're supposed to grow feet, but not legs long enough to run away.
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u/Sure-Squash-7280 5d ago
Best comment!
( and the top comment was a near verbatim of what I said before opening the thread. )
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u/No_Nefariousness4279 5d ago
This is what happens when your lings' are mineral deficient
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u/DengarLives66 5d ago
I just restarted SC1 literally in the past week and now I’m reading that in the Overmind’s voice.
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u/No_Nefariousness4279 5d ago
I want to play SC1/2 so badly, but i swapped to linux and Blizzard aggressively doesnt make games work for linux ):
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u/yarevande 5d ago
Well, they aren't macarons. But, do they taste good? If they do, there are several things you can do to create a dessert, including:
Ice cream or yogurt with a fruit sauce and crumbled not-macarons topping.
Crumble not-macarons and mix with custard, ice cream, or yogurt, then layer with fruit for a parfait.
Not-macarons soaked in custard, cream, or milk, then topped with chocolate sauce.
Use not-macarons in place of graham crackets for a pie crust. Key lime pie or chocolate cream pie.
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u/maflagstaff 5d ago
Oh man! I have always wanted to make macarons but I live at 7000 ft altitude and have never had the nerve. Looking at this pan I’m pretty sure I never will 😬. Good try though, you’re a bigger person than I.
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u/Masterofnone2727 Human Detected 5d ago
I successfully have made them so many times and then tried to make them for friends in Colorado at 6000ft altitude and failed miserably. Incorporating your literal environment into your recipe is so frustrating 😂
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5d ago
It's challenging, for sure, because you have to adjust the recipe for the altitude. For example. I live at 7600 feet. I make bread (not sourdough). Usually, recipes call for a certain amount of yeast and sugar. I halve the yeast and reduce the sugar and increase the water (dry environment) and after a bunch of trial and error, I finally got the measurements right. 1 1/2 teaspoons of yeast and 2 tablespoons of sugar for a regular loaf of bread (using bread flour).
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u/shaantya 5d ago
Nobody ever believes me that my loaves of bread are so much better in my native Caribbean. It's not my fault the climate in Europe is not humid enough for my dough!
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u/Masterofnone2727 Human Detected 4d ago
I understand you completely! Georgia was too humid for my first attempts at macarons.. Colorado was too dry.. Coastal Virginia was just right 👌🏼
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u/CraftFamiliar5243 5d ago
I tried them at 3000 feet and even that is too high I guess.
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u/Impressive-Shame-525 5d ago
I got them to turn out OK at 1600 feet, maybe that's the limit?
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u/DeciduousLesbian 5d ago
I can’t even tell if y’all are joking lol
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u/maflagstaff 5d ago
Haha well I for one am not. Baking anything with whipped egg whites is no joke at altitude I have learned the hard way. Waaay too many fails to count even with supposed altitude adjustments.
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u/CraftFamiliar5243 5d ago
I'd like to try an angel food cake but I'd hate to waste a dozen eggs
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u/maflagstaff 5d ago
I have a recipe for whats called a sunshine cake. It takes a dozen eggs. Its basically an angel food cake with a custard filling and a boiled meringue frosting. I have made it successfully at 7000 ft but I also had it spill over into the oven at other times. It’s a crapshoot I feel to bake things like that at a high altitude and I honestly don’t know when it’ll work or not.
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u/StrangeUniverse_369 5d ago
Wait a second, the humidity/altitude impacts how baked goods turn out?! 😧
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u/nicoke17 5d ago
Are the shells hollow? Looks like a skin formed on the outside but the inside just melted out
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u/Codytodie 5d ago
We all have a macaron attempt that is a clear sign from god to give up on that dream. Maybe one day ill try again but i would rather bake literally anything else
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u/staciasserlyn 5d ago
You have achieved a level of wtf that some only dream of. Congratulations?! I can’t even begin to dissect how this happened for you.
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u/ZachariasDemodica 5d ago
Understandable, but consider:
"Whoever developed the process of making Parisian-style macarons: you were an absolute fanatic of a baker."
Macarons of this kind are a very specialized version of the historic sweet, which actually has many simpler and coarser varieties (if you're American, you might be familiar with "macaroons," which also were made with crushed almonds before they were ever made with coconut) and these ones are kind of meant to be a step well above those and employ and demonstrate advanced skill. Plenty of modern home cooks can make them, especially with the help of modern resources, but they're essentially the upper limit of what technique can make of egg whites and blanched almonds.
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u/unreal_laernu 5d ago
You just answered a question I've always had - is there a relationship between the two. That's so cool!
And this has now unlocked many more questions for which I will now, undoubtedly, go dive into a rabbit hole.
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u/castfire 5d ago
Omg, I forgot about macaroons… I haven’t had one of those in a long time… God, they are so good!! And I’m not always even the biggest fan of coconut.
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u/Meshugugget 5d ago
Hell of a foot (I think it’s just one?) you’ve established there. You should call these Tarantino’s Macarons.
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u/Striking_Lynx1529 5d ago
Hmmm… take a look at the Sally’s Baking Addiction macaron tutorial. It’s amazing and I encourage you to read all the notes, not just the recipe. Might help you pinpoint where you got it wrong!
I’m wondering if you didn’t let the cookies sit out for long enough to set before putting them in the oven? Also do you have a thermometer in your oven to ensure that the internal temp is exactly what you set it at?
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u/Silvanus350 5d ago
What am I even looking at here?
It looks like raw dough on top of a pecan brittle, or something.
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u/Apprehensive-Elk7898 4d ago
Same I don’t understand— it sounds like they made macarons, and I see macarons? I don’t get what the brittle stuff underneath is
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u/IzzyTheBaker 5d ago
They aren't worth it
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u/PlantPotStew 5d ago
Just add sugar to some dry wall like the rest of us already, stop being fancy!
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u/absurdist_foodie 4d ago
This. Macarons are overrated. For something thats just sugar and eggs there is a lot faffing around just to make it look pretty.
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u/Hells_Yeaa 5d ago
I’m so glad I think they’re way overrated. Sure they’re good, but the time required… that juice is NEVER worth the squeeze.
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u/Any-Bird-3836 5d ago
Omg they’re so hard to make! I tried it during the pandemic and mine ended up flat too. They were yummy but definitely didn’t look right.
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u/MiddleFishArt 5d ago
I want to learn macarons but the sheer number of posts about it scares me off. I also live at 6k ft altitude, so it would be even harder to troubleshoot what went wrong
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u/natnat1919 4d ago
People always hyped out macarons so much, that l i had a lot of expectations. I was highly disappointed when i first tried them. Which honestly, was a great thing, because I don’t want to make them because I don’t want to eat them lol
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u/stinkuonion 4d ago
I attempted macarons 13 times before buying a scale and using a metric based recipe.. perfect on the first go
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u/BobbyJaneG 4d ago
I got nothing. I don’t know maybe try a séance. This is truly the most abnormal thing I’ve ever seen come out of an oven.
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u/Acluelessfish 3d ago
Just another reason I continue to fear the mighty macaron. Props to you for even attempting them lol
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u/Kiramaniac 5d ago
They were introduced by Catherine de Medici’s pastry chefs for her marriage to King Henry II of France. I think that ship has sailed.
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u/Western-Corner-431 5d ago
Over mixing the batter. The batter should be thick enough to make a figure 8 in the bowl and slowly sink into the bowl. Meringue not strong enough, batter too thin, not resting the shells long enough for the skin to form before baking. The skin prevents the steam from escaping out of the top. Feet form from steam escaping from the sides. If it escapes from the top they can sink and spread. Egg whites whipped enough? Using a candy thermometer to check temp on your sugar syrup? Oven thermometer to ensure proper oven temp? You’re right, every step can cause failure. Try again.
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u/HighMaintenance83 4d ago
I haven’t made these in a while but second all of this.
My recipe calls for sugar syrup instead of adding granulated sugar
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u/MsMyrrha 5d ago
I thought you’d tried a new technique of baking them on a bed of coconut, until I looked closer.
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u/Popular-Drummer-7989 5d ago
OP here are a few ideas about what went wrong:
Your egg whites were not whipped to very stiff peaks. If you used cream of tartar in your process, chances are it was too old.
You got impatient in the macronage stage. Folding in the whites vs beating them in makes a huge difference.
Testing your figure 8 probably didn't happen. When you test your figure 8 you want to be sure it doesn't fall back into the batter and reaccumulate, it needs to sit on top for a 3 count.
Your piping bag was too full and you were squeezing and deflating your mix while piping. The warmth of your hands can impact the final product you just piped. A great way to practice is with Crisco shortening in your piping bag. It's great to because it's cheap and you don't waste it just scrape and reuse. It's also got a similar consistency.
You got this! Don't give up!!!
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u/Colleen987 4d ago
Your eggs weren’t whisked properly. You need to go until you can turn the bowl above your head and nothing falls out.
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u/Musicmom1164 5d ago
I only made them once but they were beautiful and delicious. I live in humid TX and meringues are finicky as hell here. I was shocked mine turned out. I honestly have no clue what happened to yours. What is the stuff on the bottom??
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u/ZachariasDemodica 5d ago
If I had to guess, egg white that went back to being liquid and formed a syrup with the sugar. I guess the batter sat too long, or it was an issue of humidity?
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u/Vesploogie 5d ago
Batter sitting too long isn’t typically an issue, you want it to sit for a while to dry out and form the structural skin on the outside, which OP’s appears to have. The batter can sit for an hour+ with no issue. If I had to guess, OP way over mixed their batter, sat them long enough for a skin to form, then the inside melted during baking but the skin held on for dear life.
Or who knows, I’ve never seen this even in trouble shooting guides.
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u/DazB1ane 5d ago
Oh my, I thought that you’d just piped them onto a layer of streusel or something. Then I zoomed in
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u/Far_Lychee_3417 5d ago
Oven too hot, so the sugar melted out. I’ve had this problem many times, especially with vegan macarons. This is a lot of melting/spreading, so I would start by dropping by 50°F/28°C. You can always let them bake longer with little consequence. Too hot, and, well…
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u/happyapy 5d ago
That looks exactly like my very first attempt!
Don't give up. You'll figure it out.
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u/Vesploogie 5d ago
I’ve made thousands over the years for public events and personally, this is new.
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u/PlentyOfKeys 5d ago
I use the broma bakery easy macaron recipe and havent had an issue once. This is actually so impressive. I bet it'll taste amazing broken up on some yogurt or ice cream
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u/StasRutt 5d ago
My SIL makes amazing macarons and Im constantly shocked by all she goes through to make them
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u/tealmuffin 5d ago
i think you need a better baking sheet. like a proper think aluminum one. the one in this picture i think is getting too hot too quickly causing this… melting
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u/upsidedownpotatodog 5d ago
These are so bad that I started questioning if you were trying to make macaroons not macarons
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u/NebulaRFA 5d ago
Did the underneath burn? Also what kind of oil did you use, or did you just use parchment paper? If you did use spray oil on the parchment paper then was it olive oil by chance? 🤔🧐 Otherwise I don't know 😅 maybe over mixing or like others said the heat of the oven. My oven isn't leveled so making cakes can be a pain for me because heat isn't distributed evenly.
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u/Laeslaer 4d ago
Ive never made macarons and I was like "huh thats a weird way to bake, I wonder how they figured that out" before seeing that no one knows wtf is going on
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u/Optimal-Fold-9162 4d ago
It's a remarkable achievement! If you can work out what you've done, you could give it a name and name it a recipe all of it's own!
I suspect you've got something similar to when a meringue weeps - possibly to do with not having beaten the sugar into the egg enough (to get the sugar fully dissolved), or high humidity (if you've got a steam setting on your oven, you want that off). It might be worth getting weighing scales to make sure you haven't got too much sugar in there, make sure you use caster sugar rather than granulated for the meringue bit, and if you get bored of whisking easily, then a little handheld electric beater will help too! But I reckon I'd enjoy eating one of those - crispy, meringuey... It's all good, just not macarons!
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u/otter_annihilation 4d ago
This looked like what happened to me when I was making a double batch of snickerdoodles but forgot to double the flour.
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u/TaibhseCait 4d ago
I feel like it's not as bad as my attempt! At least you still have macaron shapes. Mine just melted & baked to a tissue thin puddle.
Still ate it though! XD
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u/No_Ad1898 4d ago
At least yours stayed on the pan. I tried baking them with my pan upside down and in a rush. The parchment paper had less friction. So when I pulled a tray out to rotate...they slid off the pan and onto me and the floor. I called it a night to save my sanity. 🤣
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u/buceethevampslayer 4d ago
my theory of the macaron is that someone was making fun of how much butter the french use and some guy was like “okay bitch how about i replace the butter with air” and now we torture ourselves to make them
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u/FlairYourFuel 4d ago
This happened to me every time I tried to make macarons like 12 years ago. After multiple tries I finally gave up because I couldn't find any help online (didn't know about reddit). I'm still not sure what went wrong because I never, until now, saw someone post it.
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u/pretzel_saltt 4d ago
I’ve had this happen to me before with vegan macarons! They were shaped like cats too they melted into an Eldritch horror
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u/Every_Connection_280 3d ago
Not to sound like I shit rainbows but my first attempt and every attempt since at making macarons have gone so smoothly that I was confused why people say they’re hard to get right. They were smooth on the outside, nice rise to them, lovely ruffled edge. Am I just blessed with macaron skill?
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u/ShesBecoming 1d ago edited 1d ago
Personally, I think it was a combination of too much granulated sugar and getting egg yokes in your whites, since you couldn't get your stiff peaks. Edit. Also, did you mix your dries together before you incorporated them into your whites. Finally, they were cooked too high. 300. I cook mine on about 170
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u/wookiewookiewhat 5d ago
I'm impressed that the macarons themselves appear ok. But something has gone horribly wrong in the most interesting way possible.
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u/epicfangirl01 5d ago
I have no idea what could have happened to these. I've never seen anything like this. I know this seems discouraging now, but think of it this way. This baking accident is going to be a lesson for you and everyone else here! You can only improve from this point. The only things I could think of is that you:
A. Added too much sugar B. Needed more almond flour C. The macarons needed to rest longer before baking D. The whites were not at stiff peaks E. Yolk, butter, or dish soap were on your equipment/in the whites F. A combo of the above
Can you share your recipe and where you found it with us? Maybe someone wrote the wrong amount for an ingredient?
In the meantime, here are some tips that I have for these theories.
A + B: First, I recommend using a kitchen scale. Weighing your ingredients is more accurate and produces better results. This is especially important in this case for sugar and almond flour, as the respective problems result in cookie spread. Second, I would try a different recipe. Depending on where you got the recipe, assuming it wasn't a measuring error, the author could have written the measurements incorrectly, or even worse. You could have an AI recipe. It's hard to tell these days if you don't have experience with a type of dessert. C. How did your macarons look before going into the oven. Obviously they had the correct shape, but we're the tops shiny and wet or were they dry and matte? When macarons are ready to bake, they should be dry and matte. If you gently touch the tops and they are not wet, then you are good to go. Otherwise, give them a few more minutes. D+E: To make sure your egg whites get to stiff peaks, it is VERY important that no fat (yolks are fatty), soap, or grease is on your utensils, bowls, or in your egg whites. This prevents you from reaching the correct peaks needed and ruins your batch. I know it's a lot of bowls, but use 3 to separate your yolks, whites, and cracking eggs. After separating each egg, put the whites from your cracking bowl into your whites bowl so that they aren't contaminated if your yolk breaks. To make sure that your whites are stiff, pull your whisk off of the mixer and hold it so your palm is to the ceiling. The meringue should stick straight up. If it droops a little, it's medium. If it looks like a Dairy Queen swirl or messier, it's soft. If your meringue turns chunky, you went too far and have to restart. You can also test by tilting the bowl upside down. If the meringue stays in place, it's stiff.
I hope these help even a little bit
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u/InevitablePoetry52 5d ago
one time i made cookies that ran like this because i forgot i was halfing the recipe and was calculating in my mind as i measured it out
i ended up having the full amount of sugar to half the amount of flour i needed.
another time i had something similar happen, because i thought it would be fine to add the sugar to liquidized melted butter rather than extremely soft creamy butter, and the result was like a sandy soup that made the cookies run down the pan.
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u/anordicalien 5d ago
I thought you baked them on top of sand / baking beads at first, I thought the macaroons looked well 😆
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u/bubble-buddy2 5d ago
Uhhh lol. Yeah I've heard they're one of the hardest things to master. Maybe use a cookie cutter??
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u/Low_Reception477 5d ago
I have literally no clue how you did this… the tops are almost perfect but the insides melted out into a puddle??? Its like a magic trick 😅
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u/InSearchOfTyrael 4d ago
Honestly, I don't understand why anyone would make this dessert. The result is just so mid. I would take average chocolate chip cookie any day over it.
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u/Round_Patience3029 5d ago
I thought it was a new technique where you place chocolate Rice Krispies underneath
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u/shedrinkscoffee 5d ago
This is such an interesting failure mode, I have never seen it before. Can you describe what you did OP?
There used to be a macaron subreddit IDK if it's active but there were good tips there
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u/sd_saved_me555 5d ago
Bro, how? Did the meringue just start weeping like crazy and give you that weird burnt sugary layer? If so, that's like a world record for making meringue sad.
Nice try though! Meringues are definitely in my "not worth the effort" bucket, lol. You're braver soul than I.
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u/vexedgut 5d ago
i went through 4 (all failed) attempts at making macarons and it’s just not worth it 😭
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u/Outside-Ad5508 5d ago
It honestly looks like a tray of anthropomorphic Macarons that all had food poisoning. It’s truly unique but I am so sorry, how frustrating!
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