For context, my shells always have a hollow but they fill out with maturing and the texture ends up great. But I’ve been trying to hone in on my hollows and “fixing” them but I’m running into problems where it creates other issues.
I’ve attached a side by side or my macarons. These were baked on the same rack, same spot just opposite ends so they got rotated at the same time, same temp etc.
The overmixed batter gets rid of the hollows but the shell is super fragile, the batter spreads, they brown so much faster even with food colouring and the bottoms don’t quite set.
The “under mixed” is how I usually set my batter and the coloured ones are how they mature for me so the hollow does fill out but why can’t I have it all !?
by AdDapper8572
3 Comments
There is no in between 😅😂
I had the same experiment/issue! I’ll see if I can post my Pic. I ended up doing the same experiment but with the meringue whipping and found that helped a lot more with hollows
In my experience, you can either do a ton of tests on meringue consistency, exact fold texture, etc, or you can keep under mixing and just add about 1.5g of powdered egg white per 100g egg to the dry ingredients and it solves the hollows.