I made macarons for the first (pink) and second (blue) times over the last two weeks! The first time I made them they were grainy and I think I didn’t go far enough in the macaronage step. The second time they turned out better, but the bottoms were browning too fast so I took them out before the tops were as crisp as I wanted to avoid burning the bottoms. No hollow shells on either attempt, but the second batch didn’t have as much textural contrast between the shell and the middle of the cookie. The first batch was baked at 300°F using the Preppy Kitchen recipe (https://preppykitchen.com/french-macarons/#recipe) and the second batch was baked at 320° using the Indulge with Mimi recipe (https://www.indulgewithmimi.com/the-best-macaron-recipe/#mv-creation-11-jtr ). Was the oven too hot for my second attempt? Other feedback or recommendations?
by GrilledBeesSandwich
1 Comment
The blue ones look great! Is your baking pan dark grey? The dark pans can make dark bottoms because I assume they hold heat better. You can try to get light grey pans or maybe a silicon baking sheet ( they make ones for macarons specifically too! ) I’m not sure how turning down the temp down more than like 5-10° would do because the top of the blue shells look really good and have no browning. What mode is your oven on?