WOW OMG A LOT BETTER!!
The only concerns I really have is the appearance of them! How come one tray has feet and smooth dome while the other one has no feet and cracks, some space in middle but not that hallow?
The first pic was baked on the top shelf
The second pic was baked on the bottom shelf
Is it better to bake it on the top shelf?
The third pic is what they look like inside! Some are full and some are a little hollow, but still have some covered!
The last two pics are my meringue and macaronage stages!
Please lmk what I did wrong and correct and what I can do to do better! I’m okay with criticism! Tell
Me the truth haha
by Top-Poet-2243
5 Comments
if you don’t have a convection oven, my tips are to either a; bake one tray at a time, or b; rotate the trays halfway through the bake time and move the bottom tray to the top rack, and the bottom tray to the bottom rack. usually, for my oven at least, the middle racks give the least amount of trouble when it comes to baking them off. keep it up though! it takes a bit of time figuring out what works best with your oven 🙂
this looks so nice
Definitely bake one tray at a time and really let them dry out and form a skin!
I bet theyre still almondy delish
For your second tray that don’t have feet, were they still a little wet and shiny before you put them in? If so, they need to sit longer until they have a matte look to the top. You can gently tap your finger onto the surface. If it’s dry, they’re good to bake. To prevent hollow centers, right after you pipe your macarons, gently tap your tray down onto the counter a few times. This will get rid of leftover air bubbles. As for the cracking on top, it looks like your oven is hotter towards the bottom than the top. I suggest rotating your trays halfway through. Move the ones from the bottom to the top and vice versa BUT ALSO turning the pans 180°. This will keep your pans from getting too brown on one side. If you happen to have a pizza stone instead, throw it onto the lowest rack you have and bake one pan at a time if you have only 2 racks. The pizza stone helps evenly transfer heat in your oven. It’s very important that if you do the flip method, DO NOT TURN BEFORE HALFWAY THROUGH. If you do so too early, your macarons will deflate and crack. The air and eggs in your macarons are the lifting agents because there is no baking powder or soda. The steam buildup is what causes them to rise. Doing so too early will let out the steam before your macarons lift, and you can’t come back from it. That’s also why everyone is anxious when making souffles. It’s a similar situation. Overall, though, you’re doing fantastic. That first pan looks stunning!