What causes SOME of the macs to be domed ? I used the Italian method, the recipe specifically. I usually have good luck with it but it's been a LONG time. https://thescranline.com/french-macarons-italian-method/
by StrangeBoat9843
What causes SOME of the macs to be domed ? I used the Italian method, the recipe specifically. I usually have good luck with it but it's been a LONG time. https://thescranline.com/french-macarons-italian-method/
by StrangeBoat9843
2 Comments
This is fully just a guess, but as all of the cracked ones are on the outside of the sheet tray and all of the ones that made it through safe safely are the closest to the middle, I would assume it has something to do with the temperature of your oven.
I’m just starting out with baking macarons myself and i’ve read that this may be caused by the edge of the baking tray. Something to do with heat distribution. Some bakers flip the tray and bake them like that so there is no edge. It’s worth giving it a try i guess?