I went down the rabbit hole last night and read back all sorts of post on Reddit concerning hollows. I found some interesting tips that I decided to test this morning. By far, the most suggested tip to fix hollows was to increase oven temp. I was using Pies and Tacos Swiss method and had thought the best oven temp was 310F for about 15-17 minutes. I decided to make three trays this morning and tested at 315, 320, and 325. As you can see from my pics, the 315 Mac’s have a hollow. The 320 and 325 do not!!!! I’m amazed as I was always convinced I was whipping meringue and macaronaging appropriately when I was baking at 310F. The shells would always come out with nice feet, smooth tops, and sturdy bottoms, but the inside was always hollow. And not one of those hollows that fills with maturing – the hollow was significant that when you bit into them, the shell would kind of just crack into several pieces. I agree that minimal hollows are totally fine, but I was not ok with this. Just thought I would share in case anyone was interested!
by Somegirlwhobakes
6 Comments
Aw congrats! Photos with temps are really helpful!
Super cool! You achieved macaron nirvana!
Congrats! Did you decrease bake times to compensate for higher temps?
What times did you use with each temp?
Yeah, that’s my go to advice. I think it’s just oven-spring, which is a wildly simple explanation given how complicated other parts of macs can be.
Thank you for the info! Did you keep the times the same and only adjusted the temp?