Gecko Out Level 19 - Mastering French Macarons
The ultimate walkthrough guide for Gecko Out Level 19 Mastering French Macarons, helping players master color matching and puzzle challenges.
Gecko Out Level 19 Walkthrough Video
Gecko Out Level 19 Walkthrough & Guide
Welcome to Gecko Out Level 19, where your mission is to drag and move geckos through intricate paths to guide each gecko to its matching colored hole before time runs out. This level challenges players to develop strategic thinking and quick decision-making skills.
This walkthrough guide provides expert color matching strategies for Gecko Out Level 19, detailing every movement tip, path navigation technique, and puzzle solving principle needed to complete the level successfully.
Step 1. Prepare Ingredients and Tools
Sift your almond flour and powdered sugar together at least twice to ensure a smooth finish. Thoroughly clean your mixing bowl and whisk with vinegar or lemon juice to remove any traces of oil, which can ruin your meringue.
💡 Tip: Using a kitchen scale for precise measurements is highly recommended for this recipe. Accuracy is key!
Step 2. Whip the Perfect Meringue
Using fresh, room-temperature egg whites, begin whisking on a low speed, gradually increasing to high. Slowly add granulated sugar and continue to whip until the meringue is glossy and forms stiff peaks. If adding color, use gel or powdered coloring to avoid adding excess liquid. [5]
💡 Tip: You should be able to turn the bowl upside down without the meringue sliding out. That's when you know it's ready!
Step 3. Perform the Macaronage
Gently fold the sifted dry ingredients into the meringue in thirds. Use a spatula to press the batter against the side of the bowl to deflate some air, then fold it back together. Continue this process until the batter flows like thick lava and can form a figure-eight without breaking. [2, 13, 18]
💡 Tip: Be careful not to overmix! An overmixed batter will be too runny and the macarons will spread out flat. [1]
Step 4. Pipe and Rest the Shells
Pipe 1.5-inch circles of batter onto a baking sheet lined with parchment paper or a silicone mat. Firmly tap the baking sheet on the counter several times to release trapped air bubbles. Let the piped shells rest at room temperature for 30-60 minutes, or until they form a skin and are no longer sticky to the touch. [3, 14]
💡 Tip: This resting period is crucial for developing the macaron's 'feet'. Do not skip this step. [7, 12]
Step 5. Bake, Fill, and Mature
Bake in a preheated oven at around 300-325°F (150-160°C) for 15-18 minutes on the middle rack. Let the shells cool completely before filling. For the best texture, let the filled macarons mature in an airtight container in the refrigerator for 24 hours before serving. [1]
💡 Tip: An oven thermometer is your best friend. Inconsistent oven temperatures are a primary cause of failed macarons. [1]
💡 Tips and Tricks for Gecko Out Level 19
Use aged egg whites (separated and left in the fridge for 24 hours) for a more stable meringue. [8]
Always use gel or powdered food coloring instead of liquid to prevent adding extra moisture to the batter. [5, 8]
Baking on an upside-down cookie sheet can help with even heat circulation. [7]
The 24-hour maturation period in the fridge is essential for the flavors to meld and for the shells to achieve their signature chewy texture. [1]
Gecko Out Level 19 Common Mistakes:
Using greasy or oily bowls and utensils, which prevents the meringue from whipping up properly.
Over-mixing the batter during macaronage, leading to flat, spread-out cookies with no feet. [9]
Not resting the macarons long enough to form a proper skin, which causes the shells to crack during baking. [3, 4, 9]
Inaccurate oven temperature, which can cause a variety of issues including browned tops, hollow shells, or spreading. [1, 4]
Gecko Out Level 19
Mastering French Macarons
