So I’ve been testing macarons and after various trial and errors I decided to test the same exact batch in the same round of baking with a tray with a silpat and a tray with parchment. (I did 245 oven dry for 4 mins, turned the oven up to 300 for ten mins then dropped it to 280 for five more mins because they were getting a little dark) the silpat ones had beautiful shiny bottoms that popped off super easy and the parchment ones popped off pretty nicely too. Strange thing is, the parchment ones are lovely and full while the silpat ones fell hollow after the cooled. I know silpat usually takes longer but I was kinda experimenting anyways so I pulled them both at the same time. Also the silpat tray was above the parchment tray. Are they just underbaked? Not sure what to do with this info haha.
by yabaaaa
3 Comments
I’ll add that this is the French method with no added cream of tartar or egg white powder just granulated sugar, egg white, almond flour, and powdered sugar
Depending on if your oven heats from the bottom mostly, I’d imagine putting your silpat on the lower rack would help since the silpat impacts heat transfer from underneath the macs.
I hate silpat for that reason, but I also don’t like the wrinkly bottom of the macaron. I switched to teflon sheet for an in-between. It can achieve full macaron and will give you a smooth and shiny bottom.
I think what contributed to the fullness is how heat is conducted. Before I figure out why my macarons crack, I combat it with double tray. But double tray cause hollow.