I’ve been working on trying to nail these macarons and prior to doing so I had been watching Sugar Bean on YouTube as inspiration.
The recipe I use from her is:
75g egg white
70g sugar
90g almond flour
80g powdered sugar
My latest (like most of them) attempt looks “right” on the outside but the common issue I have are hollow shells. For a fundraiser a month ago I had made four different macaron flavors and my first batch came out perfect with a full shell but every batch after that was hollow which was frustrating.
I have a conventional oven and I’ve been toying with the temperatures as well as trying out the convection bake option I have on my oven. The last successful attempt I was using the convection bake at 285°F and baked for 16 minutes, rotating half way. But now I can’t replicate it lol.
While I plan to make these for my daughter’s birthday and I know my family wouldn’t care that the macarons are hollow, it’s the perfectionist baker in me that wants to get this right. 🙏
by No_Albatross_7089
1 Comment
I had hollowness in my shells like this because I still had too much air in my batter. Taking my macronage a bit further to where I had a nice shine, fluffy and lava like consistency has been key. I press and fold roughly 7 – 8 times depending on the thickness of my meringue. I check my consistency of batter after every press and fold as well.
As for the feet, I do believe that is under baked. Still learning myself though.
Hope this helps.