tag:blogger.com,1999:blog-4526106556105643735.post5264583432084307701..comments2024-03-21T03:38:23.283-07:00Comments on Love and Macarons.: How to Get Rid of Hollow Macarons...For GOOD!Nataliehttp://www.blogger.com/profile/17711605364326585282noreply@blogger.comBlogger72125tag:blogger.com,1999:blog-4526106556105643735.post-1379250492374895842021-12-09T23:16:19.101-08:002021-12-09T23:16:19.101-08:00Best Macarons in USA
We specialize in French Macar...<a href="https://www.lepetitsucreltd.com/" rel="nofollow">Best Macarons in USA</a><br />We specialize in French Macarons Recipe in USA Lepetitsucreltd.com. Le Petit Sucre is a family owned company that specializes in hand crafted French Macarons.goldensunhttps://www.blogger.com/profile/16723593293620297175noreply@blogger.comtag:blogger.com,1999:blog-4526106556105643735.post-45716692389943664242021-10-17T22:38:46.877-07:002021-10-17T22:38:46.877-07:00For more information visit here : Best Macarons in...For more information visit here : <a href="https://www.lepetitsucreltd.com/" rel="nofollow">Best Macarons in USA<br /></a>We specialize in French Macarons Recipe in USA Lepetitsucreltd.com. Le Petit Sucre is a family owned company that specializes in hand crafted French Macarons.<br />goldensunhttps://www.blogger.com/profile/16723593293620297175noreply@blogger.comtag:blogger.com,1999:blog-4526106556105643735.post-15670508013765094262020-05-02T13:27:30.541-07:002020-05-02T13:27:30.541-07:00Hoping for some help, I always get hollow macs and...Hoping for some help, I always get hollow macs and I thought it had to do with over whipping my meringue, so I switched to the Italian method and they are still hollow. I have noticed that a skin forms on my piped macs very quickly, I was wondering if this indicates anything? I've tried so many times to get them right, any advice would be appreciated. Thanks JillBhttps://www.blogger.com/profile/17362058695411158879noreply@blogger.comtag:blogger.com,1999:blog-4526106556105643735.post-56603171902252122172020-04-27T09:02:52.288-07:002020-04-27T09:02:52.288-07:00*they'er *they'er*they'er *they'erAnonymoushttps://www.blogger.com/profile/06889908260143674750noreply@blogger.comtag:blogger.com,1999:blog-4526106556105643735.post-90462633062271834362020-04-27T09:01:49.918-07:002020-04-27T09:01:49.918-07:00Their not supposed to be hollow? I've always t...Their not supposed to be hollow? I've always thought that's how their supposed to be. The bakery I got my macarons from must not be good at making them. And they were a macaron themed bakery!!Anonymoushttps://www.blogger.com/profile/06889908260143674750noreply@blogger.comtag:blogger.com,1999:blog-4526106556105643735.post-91685355630332695282017-06-12T10:04:03.852-07:002017-06-12T10:04:03.852-07:00Dear Natalie, I had the same problem even though I...Dear Natalie, I had the same problem even though I have tried so many attempt and thought about giving up on baking macarons. Finally, I found out that my meringue was too thin. Leehttps://www.blogger.com/profile/04402436525940912429noreply@blogger.comtag:blogger.com,1999:blog-4526106556105643735.post-4923721061983440132016-11-26T09:38:45.398-08:002016-11-26T09:38:45.398-08:00Hi Natalie... I really wish your video was visible...Hi Natalie... I really wish your video was visible in the US :(. Is there another platform you have it on outside of youtube?Interesnahttps://www.blogger.com/profile/07232567411325177778noreply@blogger.comtag:blogger.com,1999:blog-4526106556105643735.post-31161279172242240802016-10-11T07:58:20.117-07:002016-10-11T07:58:20.117-07:00Dear Natalie, It is now 2016 and you're proba...Dear Natalie, It is now 2016 and you're probably not checking this any more. But I just want to say a big fat thank you for this blog. It's solved by hollowness problem after lots and lots of fail batches. So, THANK YOU!. ^__^<br />My problem now seems to be to get fillings of the right moisture content so that my macs combine well with them to give the right texture. ����<br /><br />Cheers!Anonymoushttps://www.blogger.com/profile/16690409700807101210noreply@blogger.comtag:blogger.com,1999:blog-4526106556105643735.post-83026209751336951032016-10-11T07:57:55.593-07:002016-10-11T07:57:55.593-07:00Dear Natalie, It is now 2016 and you're proba...Dear Natalie, It is now 2016 and you're probably not checking this any more. But I just want to say a big fat thank you for this blog. It's solved by hollowness problem after lots and lots of fail batches. So, THANK YOU!. ^__^<br />My problem now seems to be to get fillings of the right moisture content so that my macs combine well with them to give the right texture. ����<br /><br />Cheers!Anonymoushttps://www.blogger.com/profile/16690409700807101210noreply@blogger.comtag:blogger.com,1999:blog-4526106556105643735.post-34793069709925863502016-09-01T08:36:09.018-07:002016-09-01T08:36:09.018-07:00I couldn't see the video either :( I will not ...I couldn't see the video either :( I will not play in the USA. It says that Victor Entertainment is not available in my country.Anonymoushttps://www.blogger.com/profile/06147708320375590431noreply@blogger.comtag:blogger.com,1999:blog-4526106556105643735.post-46774898629038201702016-08-12T17:03:15.026-07:002016-08-12T17:03:15.026-07:00Hi Natalie
My macarons are always hollow. I'v...Hi Natalie<br /><br />My macarons are always hollow. I've followed videos religiously about folding, but nothing changes. I've tried all different temps between 130 and 160 degrees, different trays in the oven, different lengths of baking time.. always hollow!! Any idea what it could be? Anonymoushttps://www.blogger.com/profile/05548930358879680463noreply@blogger.comtag:blogger.com,1999:blog-4526106556105643735.post-59619991632065602132016-06-09T21:52:42.656-07:002016-06-09T21:52:42.656-07:00I couldn't see the video :(
is it anywhere el...I couldn't see the video :( <br />is it anywhere else, like YouTube, where I can watch it?Anonymoushttps://www.blogger.com/profile/08320040352739397155noreply@blogger.comtag:blogger.com,1999:blog-4526106556105643735.post-54971354370573453722016-04-07T01:10:10.627-07:002016-04-07T01:10:10.627-07:00Hmm..I suppose you overmixed the batter or didn...Hmm..I suppose you overmixed the batter or didn't let it dry long enough?Nataliehttps://www.blogger.com/profile/17711605364326585282noreply@blogger.comtag:blogger.com,1999:blog-4526106556105643735.post-90585027575907624752015-12-30T16:01:46.633-08:002015-12-30T16:01:46.633-08:00My macaron came out with no feet whatsoever and a ...My macaron came out with no feet whatsoever and a fully hollow inside ;_; any tips on this situation?<br />Ambujahttps://www.blogger.com/profile/01652761302511634829noreply@blogger.comtag:blogger.com,1999:blog-4526106556105643735.post-79412642328552544902015-12-30T16:01:31.735-08:002015-12-30T16:01:31.735-08:00My macaron came out with no feet whatsoever and a ...My macaron came out with no feet whatsoever and a fully hollow inside ;_; any tips on this situation?<br />Ambujahttps://www.blogger.com/profile/01652761302511634829noreply@blogger.comtag:blogger.com,1999:blog-4526106556105643735.post-54801086547881575462015-12-02T00:59:51.650-08:002015-12-02T00:59:51.650-08:00Hi Luli, how did you go with the hollowness? Hi Luli, how did you go with the hollowness? MMhttps://www.blogger.com/profile/02078683123663596011noreply@blogger.comtag:blogger.com,1999:blog-4526106556105643735.post-25720847874892410752015-12-01T23:51:41.640-08:002015-12-01T23:51:41.640-08:00Hi Sheri,
Just wondering, did you manage to rectif...Hi Sheri,<br />Just wondering, did you manage to rectify your issue? IF so, how?MMhttps://www.blogger.com/profile/02078683123663596011noreply@blogger.comtag:blogger.com,1999:blog-4526106556105643735.post-34570440945595884452015-10-01T11:48:06.507-07:002015-10-01T11:48:06.507-07:00I'm going nuts too!! I follow step for step ea...I'm going nuts too!! I follow step for step each time. They look perfect when I put them in. . While in the oven my shell looks perfect and my feet blow out and get all flat!!":*( my fiance thinks I'm a crazy cookie lady now! :Anonymoushttps://www.blogger.com/profile/14963798915052400135noreply@blogger.comtag:blogger.com,1999:blog-4526106556105643735.post-56948644353078180192015-10-01T11:45:45.805-07:002015-10-01T11:45:45.805-07:00Omg. I had my 4th batch come out almost perfect, s...Omg. I had my 4th batch come out almost perfect, so I thought! ! My shell was perfect and the bottoms were flat and swollen! Please help. My fiance is beginning to think I'm crazy! !! Lol also I live in high altitude! Anonymoushttps://www.blogger.com/profile/14963798915052400135noreply@blogger.comtag:blogger.com,1999:blog-4526106556105643735.post-80834729095119384672015-09-30T13:09:54.151-07:002015-09-30T13:09:54.151-07:00Ryan-
That's a really good question. I too had...Ryan-<br />That's a really good question. I too had a hard time finding the answer. The answer is sift first then weigh. Otherwise you'll never have a consistent amount of almond flour in your macs. Also, if you process the flour in a food processor with the sugar for a couple of minutes before you sift, you'll have a whole lot less left in your sifter and your cookies will be smoother and glossier.Anonymoushttps://www.blogger.com/profile/02273915031214940999noreply@blogger.comtag:blogger.com,1999:blog-4526106556105643735.post-75621712784531933292015-09-15T15:37:32.177-07:002015-09-15T15:37:32.177-07:00Oops I forgot to mention that I do deflate batter ...Oops I forgot to mention that I do deflate batter and bang the pan a lot. Then pop the air bubbles. But I still get air pockets. No fluffy interior. Do you think I'm using too much meringue! I use <br />75galmond flour, 75g p sugar, 55g eggwhites, 35 caster sugar. Anonymoushttps://www.blogger.com/profile/08024038594098287706noreply@blogger.comtag:blogger.com,1999:blog-4526106556105643735.post-16103227090571757062015-09-15T15:36:48.216-07:002015-09-15T15:36:48.216-07:00Oops I forgot to mention that I do deflate batter ...Oops I forgot to mention that I do deflate batter and bang the pan a lot. Then pop the air bubbles. But I still get air pockets. No fluffy interior. Do you think I'm using too much meringue! I use <br />75galmond flour, 75g p sugar, 55g eggwhites, 35 caster sugar. Anonymoushttps://www.blogger.com/profile/08024038594098287706noreply@blogger.comtag:blogger.com,1999:blog-4526106556105643735.post-82562146210494947972015-09-15T15:31:13.385-07:002015-09-15T15:31:13.385-07:00Hi. Please help me. How do I get macarons to be fl...Hi. Please help me. How do I get macarons to be fluffy inside? The inside always settles at the bottom, thus creating air pocket. They look perfect but once you bit into it , its hollow. I hate it. I'm going crazy. Lol I don't know if I should be deflating the batter. I use the French techniques. I bake with silpat, bake at 315. Thank you. Anonymoushttps://www.blogger.com/profile/08024038594098287706noreply@blogger.comtag:blogger.com,1999:blog-4526106556105643735.post-72717432875275594762015-06-19T21:32:17.707-07:002015-06-19T21:32:17.707-07:00Hi Natalie recently i baked french vanilla macaron...Hi Natalie recently i baked french vanilla macarons and baked for 15 minutes under a 150 deg. but everytime when i take them out from the oven, the foot will crumble and become ruffles. any advices?alroyhttps://www.blogger.com/profile/18323990186460085459noreply@blogger.comtag:blogger.com,1999:blog-4526106556105643735.post-90627562568883177662015-03-29T08:43:33.178-07:002015-03-29T08:43:33.178-07:00Hi Natalie, I have made some chocolate macarons wi...Hi Natalie, I have made some chocolate macarons with 80% dark chocolate, I have a nice foot, but little rise and very gooey in the middle. Can you help?Anonymoushttps://www.blogger.com/profile/16605876662972572525noreply@blogger.com