I recently moved and so my oven has changed. I tried making macarons and followed P&T. Her recipe has always worked like a charm for me and I really thought it was going well …until I waited for the macarons to cool down and found that they were (obviously) too wet (see above) (picture 1 & 2; tray 1).
Previously, I had a gas oven and now I have an electric oven. I used an oven thermometer both times and cooked @ 305 degrees F for 17.5 minutes but the bottoms were uncooked & too wet (tray 2).
I then cooked the second batch (picture 3 & 4) for 25-26 mins and they turned out like in picture 4. Would you agree that picture 4 looks good as a macaron? Having doubts and looking for confirmation.
If anyone has any other thoughts, please share, always looking for ways to improve!!
by Prestigious_Value_67
3 Comments
They’re just underbaked.
Bake them a few min longer as they look underbaked.
Also try flipping your pans upside down to bake as the rims can block air flow.
Yes, pic 4 macarons are fine
Agree. Prob not baked long enough. Turning the pan upside down will allow for better airflow and will keep you from getting lopsided macs. A foot that ruffles out like that might be either a little over-macaronaged or the same amt of heat isn’t hitting the foot at the same time it is hitting the rest of the mac (airflow).