I’m really trying to perfect my macarons and have this horrible frustrating issue which I think has to do with macronage.
This batch looked quite over mixed when baked (large flat shells), but every time I try to mix less I get 20-30% lopsided shells.
I’m using a ninja foodi convection oven, 285 for 18 mins.
by Last-Sun-222
4 Comments
My rule of thumb is: if it isn’t completely smooth within about 20 seconds, I keep going.
if it’s really just staying like this, it’s not oversized. All those ribbons staying on the surface? If you pipe and bake them like that, the same tension which creates the ribbons will create nipples or other texture. Keep going until, after 30 seconds or so, the ripples disappear.
If you’re getting lopsided shells, consider flipping your baking tray upside down so the rim doesn’t block the air flow. I don’t really know much about ovens (eg, the difference between convection or invection or incandescent ovens or whatever) but I only ever got lopsided shells cuz the rim blocked some of the hot air
The lopsided shells might be an unrelated issue to over-mixing. Sometimes, I get lopsided shells because I was moving the shells too much while drying them, even when they are on baking trays already.
For the oven, can you turn the fan/convection, on and off, or is it always on?
Sounds a little crazy, but countertop convection ovens try to mimic air fryers with a strong fan. Or at least my Ninja does (I have the adjustable one), so I’m wondering if the fan is too strong. The mix looks good to me.