Hello, my shells always turned out brown or have concave shells for some reason. I bake the macarons at a temperature of 135 degrees at 13minutes which rose to 150degrees after the first 3minutes in which i proceeded to lower it back down (based on my oven thermomether). I also put in a cool rack above my macarons when theres about 6minutes left on the timer. The macarons at the top seemed to be brown while the macarons near the middle is concaved. I rlly dont know what to do. Is my oven just really bad or could there be something wrong in the making process of the batter. Ive tried around like 6times at different temperatures to fix the browning but it has all failed and im rlly close to giving up 🙁
by One_Willow_9158
1 Comment
I would also like to add that my macaron feet rose while baking but proceeded to deflate when taking it out of the oven. Idk if thats a factor I shld be looking out for as well