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    Home » Recipes » Macaron Baking How To's

    Proper Macaron Batter Consistency after Piping

    Published: Apr 20, 2016 · Modified: May 18, 2017 by Mimi · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    macaron-batter-consistency

    Gauging the proper consistency of the batter is one of the most crucial elements in macaron making. If you make macarons enough times, you'll find that there are already clues in your batter which will predict whether or not your macarons will develop nicely once they are baked. One of these stages is the oft referred to macaronage stage. In my recipe, I fold the batter until it reaches a honey-like state. I also test it by drawing a figure 8 with the batter. Here's the original video which will show you the result we're looking for:

    How-to-macaronage-properly

    The second stage at which you can gauge your batter is at the piping stage. A properly deflated batter should pipe out into round shapes that don't spread too much. The piped batter should be thick enough that you can see the shell cast a small shadow along the edges. However, it should also be deflated enough so that the "nipples" or points flatten out either by themselves or with a couple of hard taps on the counter. If the batter spreads much too quickly and flattens out, you'll know that you've deflated it too much

    Sometimes, bakers are taught to push down these "nipples" with their fingers. Yes, aesthically, this will help rid the shell of an ugly bump in the center but it doesn't address the issue of an under-deflated batter. These batters do not develop well during baking so its better to watch out for these issues before baking. I recommend you fill your piping bag up with just a few spoons of batter and then pipe a few sacrifical shells to see how your batter settles. If the batter can sink into iteslf after piping then you know you can keep piping away. If it still looks bumpy and the nipples don't dissapear, then fold a little bit more before filling up the rest of the bag. Below is a video which will provide a visual guide on what to expect after piping. Remember, every batter is different and the timing I provide is a reflection of what works for me with my own oven and baking time.

    Indulge-With-Mimi-YouTube-Channel-batter-consistency

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    Reader Interactions

    Comments

    1. Debora says

      July 07, 2020 at 12:39 pm

      Hello
      I am looking for your recipe but must not be in the right place. Can you direct me to where it is?

      Thank You

      Reply
      • Mimi says

        July 29, 2020 at 10:13 am

        Hi Debora,
        i hope you were able to find it, here is the direct link: Best Macaron Recipe.
        XOXO,
        Mimi

        Reply
    2. Cami says

      April 11, 2017 at 8:49 am

      YASSSSS. My shells weren't terribly hollow, but the little points drove me nuts!

      Reply
    3. May says

      May 29, 2016 at 7:55 pm

      Hi Mimi, I absolutely love your blog. Thank you for your detailed instruction and insight. Now my macarons are 90% hollow free:)

      Reply
      • Mimi says

        June 05, 2016 at 9:24 pm

        Hi May,

        Wow. Thank you so much for leaving me a message. It is soo nice to hear that. It means a lot!

        XOXO

        Mimi

        Reply

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