Ive beeb fiddling with my recipe and not sure why this keeps happening. 100g almost flour, 90 g powdered sugar, 80 granulated. 2 egg whites (admittedly i don’t measure this i try to get the same eggs tho), start beating add salt. Add the granulated sugar slowly to integrate, beat until stiff peaks with the flip test. I then mix the almond flour and powdered sugar, then use a strainer to get fine powder and macaronage then in. Mix until i can make a figure 8 smoothly like a ribbon, set them 1 hour to get a nice shell. For my oven, i feel it heats from the bottom way more. Ive been going down on the temp, used to do 310 now down to 290 on this batch for 20 minutes. The middle parts are great i dunno why the sides are like that. I out them on the highest shelf. I had a tray under this one and the ones on that one all cracked even tho they are all the same. Should i try a lower oven temp? Like down to 280-260s with more time? Any advice is very welcome! This is my third batch today trying to get this right thank you!
by PleaseHonor
4 Comments
Same here! I’m at 325 degrees and I only get maybe two center ones perfect and the rest are sloped like this. I think it’s because of uneven heating in the oven? But definitely following this thread now.
Is your baking tray warped?
This is how macarons look when there’s a hot spot. I’m guessing there’s either a fan with hot air in the center of your oven, or you have an oven light on right there. (I have personal experience with my oven light causing this).
Questions: do you have an oven thermometer?
Have you tried a different ratio recipe?
Have you tried baking it with a steady temperature? My oven gets all wonky if you change the temperature during baking. I guess it was not designed to switch temperatures during cooking.