This is my fourth attempt at baking macarons.
Previous attempts have been:
French meringue, came out wonderful. Beginner's luck.
Swiss meringue, looked beautiful but I never got to taste them since I gave them away as a gift.
Italian meringue, was a disaster since I overmixed and they came out flat.
This time I tried the Swiss meringue again with Broma bakery's recipe. I made 1 half-batch and then another so I could experiment w technique.
The first batch was a little under mixed and came out very cracked and hollow. I thought I either under mixed or under rested. The second batch was a little overmixed and over rested; when they baked it looked like they stuck to the silicone mat. They were also very cracked.
I noticed during the second bake that my oven was set to 300°F but my oven thermometer read 315°F. Could that alone explain the cracks? I was also wondering if it could be the humidity since we're in the middle of a nor'easter.
(Batch 1 is the pink, batch 2 is the brown)
by bellerofrond
1 Comment
To me, definitely looks like baked at too high of a temperature