Hi please help me on the first photo i put the macarons in the middle rack at 270
in the second photo i put the macarons in the rack next to to the heat at 280.
You can see the explosion in the middle significantly decreased once i put the rack closer to the heating source however browning happened and they’re kinda ugly
by HelicopterOk6797
2 Comments
Could be many reasons. Oven temp is too low. Get an oven thermometer for accuracy. Try 300 for 15 to 18 minutes. Also, it could be in your technique. Make sure your meringue has stiff peaks. Use a touch of cream of tartar in your egg whites for stability. Careful not to over macronage (sp?) when folding your dry ingredients into your meringue. Give them plenty of time on the counter to form a dry surface skin. It’s not usually the recipe. From what i’ve learned, any macaron recipe will work if you have your techniques perfected. Keep trying, don’t give up! One day it will all kick in! Good luck!
No recipe listed. No information about method used.
Once again we are supposed to psychically diagnose from pictures 🤦♀️