Ive been attempting to make macarons over the course of around 6 batches and there's been something off with each one. Mostly, hollow shells. I've done everything in the recipe, but the biggest part I can't get to 100% is letting the merengue cool to 80°f before adding the rest of the egg whites and TPT. I'll have it on a 5 on a kitchen stand mixer for almost 30 minutes, sometimes more, and it'll still be at around 83-85°f. I don't know if that's the reason for the hollow shells but it's been very disheartening because this is for my job at the bakery and literally no one theres knows how to make them except someone I could video call once in another state but I'm expected to pump out 1000's of these. Any videos or good articles would be really appreciated. Thanks!
by kanetrin
1 Comment
I don’t know if the temp matters in that stage. How long are you resting them? That can impact a couple things, specifically the feet in my experience. Too long, for me, results in hips instead, lol.
I also think that low I’ve temps can cause hollows since they macs don’t get as much oven spring, but tbh, I haven’t had that problem.
Likewise, I’ve heard similar issue from people using silpat, likely because of heat transfer.