My macs always look perfect but are fully hollow! I follow pies and tacos recipe to a t and can’t seem to overcome the hollows! I have tried adding egg white powder, baking at different temps, no rest methods. I can’t solve my hollow problem! Any tips??
by waltersdogmom
1 Comment
Hollow macs could be so many different things. What I focused on to solve this for me:
* Taking the meringue slow – I set a timer for 10m and increase speed every 2m (5 speed mixer) then whip until the right stage. Usually takes around 12-14m total.
* Making sure the macaronage gets to the perfect stage
* Baking with convection on a very low heat (250°F) for a longer period (~20m)
* Egg white powder did help me but clearly YMMV
* Lowered the granulated sugar slightly but this was strictly an elevation adjustment
* Proper piping technique
* Inverted tray for better airflow when baking
My recipe is also based off of the P&T recipe