Okay, so I’ve made a bunch of batches in the last week or so using Sugar Bean’s recipe, and I’ve found that the best baking temp and time for me is 293F at 16-18 mins as far as visually pleasing and getting feet, but I was still getting some hollows and some full shells depending on the batch, it was unpredictable and confusing.
Well today, I changed it up for one of my trays – Instead of putting it on the middle shelf of the oven, I put it one shelf lower. So it’s not sitting on the very bottom shelf of the oven, but one shelf above that. I did 293F for 20 mins, and BOOM, while they were still a bit hollow, they were noticeably more firm and full than before.
So considering that I have made some progress, do you have any suggestions on how to fill the rest of the Mac from here? I’m excited by this development!
by HalloweenH2OMG
6 Comments
I’m still a beginner myself, so I can’t give you advise, I just wanted to say that I love that you try things out, to see if it helps. Have you tried different recepies as well?
Only a subreddit for macs would have microadjustments *this* micro 🤣
It definitely sounds like minor heating thing. What are you baking on? Parchment, mat? Maybe try changing that out to adjust heat transfer.
fill them and let them mature overnight and I bet those hollows will go away
fill and mature your macs before you decide if they’re hollow lmfao
I like hollow macarons!!
Add 4g egg white powder to your meringue and bake for just a bit longer. That “cured” mine!