I have a double oven (convection on bottom and conventional on top), and I use the conventional part to bake macarons… but even when I do so, they still come out wayy too brown. Then I realized I was baking it in the middle rack which is too close to the heat source (top of oven) because it’s a very small oven, so I moved the rack to the bottom. Will that be enough, or should I also lower the heat? I have an oven thermometer and the heat is at 300°F consistently when I put it to 300°F (surprisingly). I have tried lowering the temp (but with rack in the middle), and the macarons came out not brown but undercooked on the inside. So is it the rack that’s the problem or a combo of the heat and the rack?
by yAyeetgonnadelete
3 Comments
These look perfectly uniform in color
I’d knock temp down to 290 and try again
I use a “shield” in mine. I have my macs on the middle rack and on the rack above that, I place an empty baking sheet to block the top heating element.
I preheat to 15 above where I want it then knock it to the correct temperature when I put in the macs.