Comments on: Gerbet Macaroons | Gerbet Macarons

By: Eddy Van Damme

Eddy Van Damme — Fri, 10 Feb 2012 20:27:36 +0000

Hello Yi YI,

Since you have already made these macaroons with great results we already know that the recipe from Pierre Herme works perfectly. Lets look at a few things…Have you changed the brand of almond flour? Is it perhaps a finer ground? If the recipe is based upon an Italian Meringue could your thermometer be slightly wrong? (Boiling the sugar too high will result in less water in the syrup which will make the batter more dry). Have you tried to adjust the batter (at the end of folding) with a tiny little bit of fresh egg whites? This will make it more fluid. An oven temperature which is too high will also make the macarons less than perfect.
If you have more questions let me know.
My best,
Eddy.

By: Yi YI

Yi YI — Fri, 10 Feb 2012 17:55:44 +0000

Hi chef eddy,
hope you can really help me out here. I’ve been following pierre herme’s recipes. the first few times i made them, they were absolutely beautiful. The recent attempts have had horrific results. 1 thing I noticed was that the batter was considerably thicker, even though i have been following the steps in the exact same manner. and the batter does not become more runny or thin from beating. when i pipe them they leave pointy ends, and they do not look rounded (nice dome). Please help me!

By: Eddy Van Damme

Eddy Van Damme — Thu, 12 Jan 2012 00:52:05 +0000

Hi Kristin,
More than likely the problem can be resolved by grinding the almond flour finer. Are you using my recipe or your own?
Eddy

By: Kristin

Kristin — Wed, 11 Jan 2012 03:39:40 +0000

Hello. I keep having an issue where the interior of the macarons pool at the bottom and the shell is hollow. Any ideas for troubleshooting?

By: Evie Moore

Evie Moore — Mon, 05 Dec 2011 17:59:15 +0000

I have learned how to make the perfect Macaron after a few fails…
It is like riding a bicycle. You keep trying and falling. But once you get it, it is easy and one can do it in a breeze…. I ALWAYS put my almond flour and powdered sugar in a mini processor. The almond flour comes out so fine like powder and it give very smooth finish to the macaron…
If it is under mixed, they shows bumpy texture. If it is over folded, they spread out and out of shape.

Now we have lots of macaron in the house all the time..

By: Gloria Campos

Gloria Campos — Sun, 30 Oct 2011 20:05:38 +0000

Chef Eddy,
I really like how these Macarons look. The color really pops! I’ve seen many pictures of these things and they look delicious! Do you know if we are going to be able to bake these in class?

By: Eddy Van Damme

Eddy Van Damme — Sat, 22 Oct 2011 12:58:53 +0000

Hi Mel,
You have to use extra fine granulated sugar for the macarons.
My best,
Eddy

By: Eddy Van Damme

Eddy Van Damme — Sat, 22 Oct 2011 12:55:20 +0000

Hi Lynn,

Are you using a fan forced (convection) oven? If you do, can you turn off the fan during the baking process? Chances are that the macarons are “blown” over by the air from the fan.

Eddy

By: Lynn Colvin

Lynn Colvin — Fri, 21 Oct 2011 14:45:57 +0000

Can you tell me why my macarons rise beautifully on only one side? They end up looking like little berets. One half makes lovely feet and the other does nothing….why?

By: mel

mel — Thu, 20 Oct 2011 03:48:37 +0000

Hello, was wondering if it’s okay to use granulated sugar instead of superfine?? Thanks!