I think I finally solved my sticky bottoms! I did as planned in my lower oven, I turned off the proof bake and let them rest inside at a humidity level of 16% for 10 min. The temp was just under 100 deg F. So I propped the door open a tad. FYI- It is also pouring outside currently in SC. The second tray I rested on the counter while the first baked since it already had formed a skin. I have multiple setting for my oven ie. convection, convection bake- (used for delicate pastries heats oven from top bottom and mild air) and reg bake -also fan. I tested 2 trays from the same batter on the different baked setting. First convection bake on lower level with a silicone sheet on the middle rack to help block the fan but I had big feet and it gave me too many air pockets, they were full where there were no air pockets though. Same batch on bake gave me beautiful full Mac’s that popped off the sheet with shiny smooth bottoms. I’m so excited to make a full batch to enjoy for real. So in conclusion I do believe even though I had a skin after 45 min rest the cookies were absorbing the outside moisture and I could not get them to bake properly. I had sticky bottoms with hollow shells or dry hollow shells with sticky bottoms. I also have decided that teflon is the way to go for me as much as I really wanted the pretty silicone to work
by MommaBear-RN
2 Comments
Great job troubleshooting!!! And those macarons are perfect!!!
wait i don’t get it, you rested a batch in the oven at 100f 10 minutes with the oven door slightly open and then what? and what about the batch you left resting on the countertop how did that differentiate its result compared to oven drying?