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Home Cooking 16

Macaron Questions

mjyang | Aug 22, 201311:09 PM

Hello everyone,
I've been looking at different macaron recipes and realized I did not 'punch' my batter as described here in my first attempt. I was wondering if punching the batter bursts the air bubbles that I try to keep intact when folding in the meringue? Would this punching cause a lack of puffing in the macarons when baking?

Also, has anyone tried using whip cream/flavored whip cream for macaron filling? I do not have a stand mixer for creaming butter and am leery at creaming it by hand for fear of it melting in mid-creaming (I do not have any experience creaming and I am making macarons for a party the day after so I prefer to use what is familiar)

Would the whip cream turn the macarons mushy after 15 hours? What if I solidified it a bit with some gelatin?

Thank you for your help

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