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Burned 4 batches of macarons in one day and my kitchen still smells like almonds
Tried a new oven temp of 300F and every single tray came out hollow and cracked on top. Do I go back to 325F or is my oven just lying to me about the actual temp?
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adam1864d ago
Switched to 300F myself for a while because everyone online swore it stopped the hollows, and it made everything worse for me too. Hollow shells plus cracked tops usually means the oven is running cooler than it says, so the meringue never sets fast enough and the insides fall. Grab a cheap oven thermometer and you will probably find yours is off by 25 degrees or more, mine was. I used to blame my folding and my almond flour, but it was the temp the whole time. Go back to 325F and check the real temp before you change anything else, that one fix saved my batches.
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