I’ve been testing out my macarons and trying to really nail down the best oven temp, time and positioning. Recently I made two batches that made me very confused. The tops and feet appeared to develop great, but about 2-3 minutes out of the oven they became very ugly. Splotchy, slightly wrinkly tops that were very soft and sensitive. After cooling, as I suspected they stuck to my silicon mats and appeared to have concave bottoms.
But the weird part? When I cracked them open they were the fullest shells I’ve ever made!
Usually when I get great shells that are formed properly and not at all splotchy like this, they are hollow, which while annoying hasn’t been the end of the world because they fill up after maturing for a day.
Any ideas what might be going on here?
(Pictures included, 3rd one is the insides)
Oven temp: 300 and 305
Time: 18 mins
Oven position: bottom and middle racks
Recipe: French method from Iron Whisk Macaron Mania article
by Upper_Improvement170
2 Comments
Heya! What is the general humidity around you, and how long did you rest them before baking?
Sometimes I get that wrinkly look if I add too much coloring, or if I let them rest too long.
Try moving to flat baking sheets – that will help them bake a lot better as you’re really close. Switch to powdered food colouring if you’re using gel as that will be much less disruptive.