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help needed with my macaroons please!!!

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  • help needed with my macaroons please!!!


    I tried to make some macaroons for the first time and after a few tries i have managed to get the consistency right. im really pleased with how they look in the tin but all goes wrong when i take them off the greaseproof paper. They are sticking to the greaseproof paper and leaving half of the insides behind. I have left them to go completely cold as well as taking them off when they are still a bit warm but happens both ways!!

    what am i doing wrong??

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  • #2
    I've never made macaroons but have just been looking through a baking tips book. After making the mixture and piping it are you leaving them in a warm area to set and a skin to form? It says this can take 30 mins to 1 1/2 hours?
    Lisa x
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    • #3
      Try using siliconised baking parchment in place of greaseproof paper.


      • #4

        they ment to be soft inside and crisp outsite, but it is sometimes tricky to take them out. Make sure, when you pipe them you leave them out for at least 15 min to try out before you bake them. Also don't close the oven door - leave it a bit open - sticking a wooden spoon to the oven door helps as that's the perfect gap. (you are really drying the macaroons out not really baking them and the steam needs to escape otherwise they are soggy).

        Now for taking them out. Use baking parchment and when they are completely cooled they should come out fine. If not, run cold water under the parchment (between the parchment and the baking tin - but be careful not to water the macaroons themselves). After couple of minutes, they will peel off perfectly. Place on the cooling rack and leave out to dry completely. Fill with your favourite filling and enjoy!

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        • #5
          coconut or almond macaroons? My mum always made almond ones, and they were baked on rice paper which means once out of the oven you just cut the rice paper and eat paper and macaroon, no worries about baking parchment because the rice paper is like a replacement for it I don't think coconut macaroons would normally have rice paper so it might not seem right, but the silicone stuff is great!
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          • #6
            Said in an old quavering voice:
            I remember coconut macaroons with rice paper bottoms. We used to eat a lot of rice paper in the 50s. Silicone paper hadn't been invented yet......


            • #7
              I'd leave them in the oven for just a tiniest bit longer!! Before you take them out, gently 'wiggle' the top of one of them, if it still moves, they need a little longer.

              Try using baking parchment instead of greaseproof paper too, I'm not entirely sure what the difference between the two is, but I think parchment has a slightly wax to it which helps things not stick.

              I bought a book, Mad about Macarons by Jill Colonna which is fab, lots of recipes and tips etc!

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              • #8
                If you need a sample tester, I offer the service for free!
                full time mum and very very part time crafter.


                • #9
                  I use the silicon sheets that Lakeland do - they are brilliant! But don't try to move them when they're just out of the oven, leave them a few minutes. I make coconut, orange and peppermint ones.

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                  • #10
                    I agree with fairycakes. They are underdone. They need to be cooked for longer but not so long that they dry out. It's all a bit daunting and hard to judge as they are so small that things go from good to bad in moments.


                    • #11
                      I must have made at least 20 batches of Macarons before I finally cracked it, and even now I don't get it right every single time. Your egg whites need to be at room temperature and 'older' whites are much better than fresh ones. Even though it's time consuming and fiddly, sifting your ground almonds with the icing 3 times will give a much shinier top. After you have piped them onto the parchment (after trying several types, I found Asda's parchment to be the best of them all - I also bought one of those silicone mats, but I prefer parchment), bang the tray hard onto the worktop as this will help them to settle and will get rid of any larger bubbles that may have become trapped. ALWAYS leave them for at least 30 minutes before baking - you should be able to touch them slightly and not get any mixture on your finger as a shiny skin will form. Also, one great tip I picked up was to leave them to settle in a non-humid area, as the extra moisture in the air will ruin them and all you will end up with is a crispy flat biscuit. I hope this has been helpful. I spent an entire summer trying to perfect them - they can be so frustrating, and yet when you see them making them on programmes like GBBO, they just seem to breeze through it with no fiddly stuff at all!! LOL! Here's a pic of some Raspberry Macaron I made recently:


                      • #12
                        Macaroons take time and practise to perfect, so don't worry if you don't get them right at first. As others have said its best to leave them for 10 to 20 minutes depending on room temperature but also remember to tap the tray on the work surface gently a couple of times as this helps to break any air bubbles.

                        Silicone heat mats are easier to work with but not a must have, I tend to use greaseproof paper and there is always one or two that are hard work to prise off.

                        Good luck,



                        • #13
                          I was always taught to put a circle of rice paper down before spooning or piping the macaroon mix on the top.