The first two pictures was from the weekend, the second two was from this afternoon. Last week/weekend was really terrible for macaron making. We decided to take a break and sleep on it, and we gave it another shot today.
We ended up trying almost all new equipment and all new ingredients. After listening to everyone's feedback from my last post, as well as watching more videos, I think the main issue was the meringue wasn't stiff enough and the batter was under mascaponge/mixed. We also let them matured for less time, and we reduced the temp. I know everyone seems to cook their macarons 300°+, but it just seems like our oven does best at 270 for about 20 mins.
This group is really awesome, thank you everyone for all the feedback and tips!!!
by decoruscreta
1 Comment
I remember your post – congratulations!!!!
If the low temp works, go with it. For sure the key is to figure out with YOUR setup what works. Your oven had the fan, right? That probably affects the heating. Great job!!!!!