I made a batch this morning. After piping them they seemed to spread out a bit more than some videos online. Made me think that maybe I over mixed the batter. Baked them at 265° F in a convection oven for 15 mins.
They looked good when I took them out. Shells were circular, good feet, smooth top – but slightly hollow.
I tried again, this time mixing less. The batter was definitely thicker this time. I piped them, baked them at the same temp and time, and this time they came out lopsided… and also slightly hollow still.
I can't figure out how to make it perfect and full. Higher temps seem to burn and keep them hollow. Though, 265° is the lowest that I've tried so-far.
Any thoughts?
Green is this morning's batch.
Yellow is this afternoon's batch.
by JQuadGMono
3 Comments
Since they are only slightly hollow I’m wondering what they look like once you fill them and let them mature. I find that this usually takes care of empty space in my shells unless they are mostly hollow!
Your macs are too big based on the template I’m seeing, reduce it by 10%.
I’ve heard that a convection oven can cause shells to be lopsided. I’ve only tried convection baking mine a time or two so I can’t speak from personal experience.