This has happened with 2 batches of my macarons, first was at 300°, this one at 275° with the door cracked for first 6 minutes. I don’t know what I’m doing wrong, our oven is convection. I don’t think it’s the batter.
by lagosul
4 Comments
Choi_Yena_Duck_Face
Are you overmacaronaging the batter by chance? How is the meringue stage? Do you rest them?
RestingCortFace
Do you use an oven thermometer? Mine runs hot and then spikes 50F when I open the door.
I’d get a good oven thermomemeter. I’ve read that convection can be a problem. Plus if the door is cracked, it may be blasting heat, to try to get the oven to temp.
lolcatman
Without a doubt overmixed. The more you mix, the more air you eliminate 🙂
4 Comments
Are you overmacaronaging the batter by chance? How is the meringue stage? Do you rest them?
Do you use an oven thermometer? Mine runs hot and then spikes 50F when I open the door.
Pies and tacos has a great troubleshooting guide.
https://www.piesandtacos.com/macaron-troubleshooting/
For spread feet, she has:
-Not resting long enough
-Over mixed batter
-High oven temp
-Under whipped meringue
I’d get a good oven thermomemeter. I’ve read that convection can be a problem. Plus if the door is cracked, it may be blasting heat, to try to get the oven to temp.
Without a doubt overmixed. The more you mix, the more air you eliminate 🙂