Hello, I keep getting hallow shells , I use Italian method : 110g egg whites, 150g sugar, 175g almond flower, 135g powder sugar, 37ml water, pinch of salt and pinch cream of tartar.
Tried already different temperatures as suggested in this group, verified with an oven thermometer.
I will try today also to add a little albumine powder in the dried mix, as I saw suggested in the group.
Last pictures is how they turn out, they look ok, taste ok, but that hallow keeps me thinking how to fix it.
by Gold-Canary7201
1 Comment
Hollow macarons, whether Italian or not, usually mean you whipped the meringue too much and broke it! Or, you didn’t tap the air out of the cookies by tapping the pan on a flat counter and popping any air bubbles that emerged on top. Since the tops still rose and the overall profile of the cookies looks pretty good, I don’t thiiink the oven temperature was too low, but that can sometimes be a cause too.
Here’s some further reading that may help:
https://www.indulgewithmimi.com/what-causes-hollow-macaron-shells/
And a helpful guide for diagnosing a variety of macaron problems, from the same site:
https://www.indulgewithmimi.com/macaron-troubleshooting-guide/