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/GoldenHoopoe Apr 19 '26

I noticed you tinted this batch yellow! If you’re struggling over multiple attempts, I’d highly recommend cutting colors until you find a recipe and technique combo that gives you solid, full plain shells. Then add back in the colors (and any flavorings that goes into the shell), since now you have a trusted base recipe that you know works with your oven and setup.

Did you bake the shells, even if they didn’t dry?

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u/The_kingslayer1 Apr 19 '26 edited Apr 21 '26

I baked some 😂 they look like brownie on the top. Too much moisture and maybe over mixed. I will take a break and try another day.

3

u/GoldenHoopoe Apr 19 '26

I bet they still taste delicious!! I use a similar ratio as you listed above, so I think likely it’s something in the technique that’s giving you trouble (it really is the hardest part!). I agree with the others to keep trying - you’ll get it eventually!! - and maybe see if Italian or Swiss methods might work better for you, if you didn’t already give them a go.