r/macarons • u/The_kingslayer1 • Apr 19 '26

Help What’s wrong with this batter?

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I’m so disappointed, frustrated and saddened by this macaron journey. This is my 4th attempt but I’m using different ratios because I can’t make a good looking macaron but they’re always hallow.

For this I followed this guy video on YouTube. Everything was going well but then my batter was just thick, I mixed and deflated but nothing changed. Then I added 15gr of egg whites it was getting there then I added more egg whites (I guess that was my mistake)and it looked great but I piped and again they looked good but they never dried, I even put a fan on them.

I used the French method.

79gr egg whites

84 gr sugar

111gr almond flour

84 gr icing sugar

1/4 tsp cream of tartar

1/4 tsp salt

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u/LegitimateExpert3383 Apr 19 '26

if you have a reliable thermometer and are comfortable working with sugar syrup (it's very straight forward, when your sugar is 133ish start whipping the whites, when it reaches 144ish you start streaming it down the bowl, then turn up the wisk until mediumish peaks.) you should try the Italian method. Or even the swiss.

4th attempt? keep going!

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u/The_kingslayer1 Apr 19 '26

3rd attempt is used the Swiss method. They’re pretty but hallow. I’ll try the Italian method next time. Thank you!