Use to bake these all the time a few years back and now I’m wondering if I’ve ever made a batch of these that weren’t hollow.
Ordering some egg white powder, cream of tartar and an oven thermometer to try to make full shells.
Also been thinking about giving the Swiss method a shot. Has that helped anyone with their hollows or is this issue something more than that?
by hgn_fxt
4 Comments
Egg white powder certainly solved hollows for me.
Fill them like normal and let them age in the fridge for a day! The shells will fill up and they’ll be perfect
I feel your pain. I could make awesome, beautiful… hollow macs.
Nothing I tried worked.
I now have a new oven to learn how it behaves, and some egg white powder to try, but no time yet.
But I feel ya so hard on this one 🙁
If you ever figure it out, help us fellow sufferers by posting the secret 🙏
I wrote this on another post:
Hollow macs could be so many different things. What I focused on to solve this for me:
* Taking the meringue slow – I set a timer for 10m and increase speed every 2m (5 speed mixer) then whip until the right stage. Usually takes around 12-14m total.
* Staying under 120°F when dissolving sugar into whites
* Making sure the macaronage gets to the perfect stage
* Baking with convection on a very low heat (250°F, external thermometer verified) for a longer period (~20m)
* Egg white powder did help me but clearly YMMV (EWP did not help OP)
* Lowered the granulated sugar slightly but this was strictly an elevation adjustment
* Proper piping technique
* Inverted tray for better airflow when baking
* Proper maturing time
My recipe is also based off of the P&T Swiss method recipe