Hi everyone! Ive been baking macarons successfully for a few years now but I recently got new ovens (whirlpool convection) and im still adjusting to them. My circle shaped macarons come out no problem, but any special shapes that I do come out completely cracked?!
Any thoughts as to why or what I can do? Ive tried convection vs. Not convection, rotating, cracking the door, etc… i dont get why they’re coming out so disastrously when the shapes are barely different!
Thanks in advance 😊
by SufficientDelivery4
5 Comments
Have you tried to lower the temperature?
Are you still smacking the pans to get air out? Wondering if your piping technique is adding a consistent large air pocket or something
Def try resting longer. Also, try piping from the inside out like you do circles, but sub blobs as needed to create your shape, if that makes sense.
As a side note, Whirlpool fan oven threw me off my macaron game for a long time, it drove me crazy until I found the right balance of resting times and along temp that worked for my recipe
maybe you need to dry longer ?
It almost looks like the batter is a bit under mixed. With the shaped ones you can see separation of the outline and the middle part you piped. They look quite high and that might make them expand more and too much for the top to handle.
So they might need a longer drying time.
Maybe try the SugarBean oven drying technique. Preheat the oven to about 210F and put them in for about 3-5 minutes until dry to the touch. Then take them out and preheat to the actual baking temperature and bake them.