I can't seem to fix this cracking issue (and therefore no-feet & hollow).
I'm using this as a guide to fix it, but I want your opinions/help too
https://www.piesandtacos.com/macaron-troubleshooting/
Recipe used: almond meal 45g, powder sugar 35g / egg white 35g, granulated sugar 35g
Things I've tried changing: temp., stiffness meringue & macronage, number of parchment papers, drying time & dryness.
Suspect: Still too high temp, parchment to silicone?, baking tray, baking time.
My latest attempt, with the exact same thickness/consistency of the batter shown in youtube videos. A nice dry skin on top with oven drying.
This one is the same batter, but air-dried for longer, but still wasn't fully dry to the touch
I'm thinking of just getting one of this and try it in another oven (airfryer oven). At least that one has a better temp. control
by samsoonbo
3 Comments
Are you baking them on a sheet pan or is that just a wire rack
I agree with the other reply that it’s too much heat, but I use nordicware darker sheets just fine. I bake on a lower temp than most posts here but find it works well for my oven (135C) and pans. I find that the first pan works and often the second pan in the oven is where I have more issues. So I now make sure that I’m not using a pre-warmed tray and make sure the oven is back at the temp. Hope those tips help too!
Stack a couple baking trays on top of eachother.. try placing them on the top rack so heat gets to the top of the shells faster than to the bottoms
edit: clarity