This is around my 5th? Time making macarons. I love to bake them but I struggle with the cooking part. All of these were made from the same batter, but I feel like the green came out undercooked and the chocolate ones are super crunchy. What temp should I use for the perfect turnout?
Right now, I cook for around 15ish minutes on 295… my oven runs warm. I have silicon mats and a flat baking tray.
by Super_Definition5666
1 Comment
Could it be the meringue? Are you making the batter and separating into three or making three separate batters? It could be how long they’re sitting and the meringue might break down if youre making one and separating, or you might be overworking the batter?
As far as heat goes, for my recipe, I bake at 350 for 9 minutes (my oven also runs a little warm).