The macarons turned out very good, but I'm disappointed they turned out hollow.
The batter looked perfect, the feet rose nicely, all was well until I took a bite a day later (been in fridge for cca 15 h).
I think my problem was underbaking.
Baked at 150 C for 15 min and another 3 min (they moved a bit at 15 min when pressed on the side).
I have a book with macaron recipes where the recommended baking temperature is 180 C and 15 min)
As far as I've read, people usually bake at 140 – 160 C max.
When are macarons done? Should I remove them when they don't move when nudged (but are still glued to the bottom), or are they done when they don't stick to the bottom anymore?
by ShockoPan