You’re out here doing the real science. And for that, we salute you!
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Rarely is anything successful the first try. Change something like temp or time and try again! These honestly look better than my first try in a conventional oven, so I think the air fryer may be possible!
goldenbnana
I think the main problem was the uneven heating of the air fryer. I baked for 11 mins/145c/290f The outer shells were perfectly cooked, on the verge of burning even but the meringue inside was still moist, so I had to flip them over and bake them upside down for 5 mins at 145 c/290 f. I couldn’t find a way to turn off convection, so it may be because of that. The air fryer brand is Thomson, I don’t know the exact model.
I used Mimi’s recipe and the French way, but religiously obeyed her instructions to the letter and watched a lot of macaronage videos before attempting.
The lopsided macaron feet were my 2nd batch (with cocoa powder on top), which I’d left to dry for 2 hours as an experiment instead of drying for 1 hour + 110 celsius for 3 mins in a closed air fryer which came out perfect, except for the underbaking problem. I think it’s something to do with proteins breaking down in the macaron?
Anyways, this was a fun and challenging project to tackle. I think I will be remaking these, whenever I get access to a proper oven. Thank you for all your help!
3 Comments
You’re out here doing the real science. And for that, we salute you!
Rarely is anything successful the first try. Change something like temp or time and try again! These honestly look better than my first try in a conventional oven, so I think the air fryer may be possible!
I think the main problem was the uneven heating of the air fryer. I baked for 11 mins/145c/290f The outer shells were perfectly cooked, on the verge of burning even but the meringue inside was still moist, so I had to flip them over and bake them upside down for 5 mins at 145 c/290 f. I couldn’t find a way to turn off convection, so it may be because of that. The air fryer brand is Thomson, I don’t know the exact model.
I used Mimi’s recipe and the French way, but religiously obeyed her instructions to the letter and watched a lot of macaronage videos before attempting.
The lopsided macaron feet were my 2nd batch (with cocoa powder on top), which I’d left to dry for 2 hours as an experiment instead of drying for 1 hour + 110 celsius for 3 mins in a closed air fryer which came out perfect, except for the underbaking problem. I think it’s something to do with proteins breaking down in the macaron?
Anyways, this was a fun and challenging project to tackle. I think I will be remaking these, whenever I get access to a proper oven. Thank you for all your help!