3 Tips On How To Prevent Hollow Macarons | Macaron Troubleshooting
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3 TIPS ON HOW TO PREVENT HOLLOW MACARONS | MACARON TROUBLESHOOTING // Today, I share 3 tips on how to prevent hollow macarons. These macaron tips will show how to get your meringue to stiff peaks, macaronage techniques on how to fold your batter that work and give you full shells, as well as how to adjust your oven temperature. Every macaron maker aims for no hollow macarons. Let’s get you those perfect macarons. Follow along with Amy from the Macaron Academy.
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Ingredients:
Almond Flour (amzn.to/3rHtiV8)
Powdered Sugar (amzn.to/3fz0bAU)
Granulated Sugar (amzn.to/3cFpCik)
Dried Egg White Powder (amzn.to/3mdF34c)
Gel Food Coloring (amzn.to/3ufiDCM)
1 tsp of Vanilla Extract (amzn.to/3rIzNXI)
Gold lustre dust amzn.to/3ep4j4a
Equipment:
Scale: amzn.to/3sS2Lpt
Kitchen Aid Mixer: amzn.to/39Jx2z7
Sieve: amzn.to/3sR2lzA
Whisk:amzn.to/39I9fzA
Oven Thermometer: amzn.to/3sWCB52
Pastry Bag: amzn.to/3dAlX4p
Piping Tip: amzn.to/3utgDa5
Silicone Baking Mats: amzn.to/2PAcx0Y
Gel Food Coloring: amzn.to/3ufiDCM
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Would you like to see a video on how to make multi-color macarons?
yes pls! 🙏
That’d be great, I also would like to know how long do you macaronage. Thanks
Very helpful tips. I appreciate the very specific examples and references.
Just found your channel and trying my hand at making these again as we are coming put of covid. Great information! Thanks you.
Hi, I saw your detailed video v well explained. I would just like to know which oven shelf do you bake in, I first time put in the bottom shelf for 150°c it got its feet but were not baked completely.
Thank you so much for making this awesome video! When I make my Macarons, I have beautiful feet beautiful smooth shells and they look perfect… Until you cut or bite into them and they are half shells or half hollows! I’m looking forward to my next batch and I will be using your suggestions about the oven temperatures and time. I have been playing around with my macronage thinking I need to get more air out of my meringue. But I still end up with hollow shells. I do not go past the figure 8 stage, sometimes I stop just before a perfect figure 8 because the batter tends to loosen up as I’m piping. Again, thank you so much for making this video as it has given me a few more suggestions on problem-solving
Hi Denece! thank you so much for your comment. It sounds like you are stopping the macaronage process in the right place. The oven can be so tricky and I found that was the culprit for me. Let me know how your next batch turns out! Best of luck to you!
Thank you for your tips! I do follow all the steps, but it doesn’t work every time 😔
Hi, is any different temperature of regular oven compared to conviction’s oven when baking macaroons also the length of the baking too. Thanks a million for teaching. Love you always.
would the temperature vary if I'm using a convection oven???
I have a conventional electric oven that the temperature doesn't stabilise where it should be. I have two oven thermometers and I see the reading goes up to 350 F even though I set my oven temperature to 300F. It's a fairly new oven (about 3 yrs old). Any tips on how to stabilise the temperature and stays on 300F?
1. I always seem to get that hollow pocket and occasionally the crunchy shells. I bake them at 300°F @ 15-17 min I’ve tried and they’re always the same haha
I always get discouraged. But I also found that when I pipe the frosting and then mature them they usually come out fine ☺️
So when u do that, it's not hallow anymore?
Thanks for sharing this video. I have 2 oven thermometers that read different temps in different spots. Where exactly should I put my tray in? Ty
Hi Ruby! Great question! Just about every residential oven has hot spots. The biggest thing is to be aware and watch how those macarons bake compared to the rest. I would recommend putting your tray in the center and your thermometer in the center if you can.
@@MacaronAcademy thank you.
The oven thermometer is a MUST! Don’t even bother if you don’t have one. My oven is 30 degrees off!
😂I love that how you can draw figure 8 so easily Amy, I just did another patch yesterday, I think it was over mixed this time. I am not sure why sometime it is hard for me to draw figure 8 somehow
Thank you Kathy! When you have this problem, are you adding any additional ingredient to your recipe, like cocoa powder or food coloring?
@@MacaronAcademy yes, I do add color to the meringue
I would like to see a video on how to bake multi colored macarons
I've baked my macs at 310 for about 13 mins and it started browning. 😢 but my pans were also the darker pans so that might be why it got brown. I used a thermometer to gauge my temp both middle and one level above the middle rack were both 300., but when I bake it in the middle rack it seem to be too hot.
I think my oven is too hot. They are coming out a little brown on the bottom and with some hollowness and possibly underbaked middles.
I am working at 300 (per oven thermometer in the middle of the oven) for 14 minutes. I don't know if I should drop it to 290 or 275 and do 16 minutes. Any recommendations?
Can over mixing or under mixing cause the hollowing of the shell? My batter was way under mixed and I had a hollow she'll I was thinking that's why
Hi! Actually both can. Macarons are very finicky and it takes practice and experimenting to find the right balance. Keep trying! I know you can do it! 😀
First....LOVE your Videos!! I watch them over & over an have learned so Much. Thank-you Thank❤
Not sure what is more bizarre...COVID/Quarantine OR ME.. "attempting to
Master Macaroons" during this Covid Crazyness..
But, then I found your site❤ an i'm victory hopeful.
My only "consistent" issue is my Mac's sticking to my Silpat.
No Mac Flip going on here🤣.
I have a thermostat guage, played with oven temp & times (+/-). Baking Trays etc..Frustrating!!
I do have a fear of overbaking though😬...
I wish there was a toothpick test..LOL
But, truly bless you & your Videos..Thank-you!
Thank you so much Terry! You are the reason I made this channel so I'm glad you find my videos helpful! :)
I know what you mean about fearing over-baking. That might just be what you need to happen so you know your threshold. I can't tell you the number of trays I over-baked trying to dial it in. Once I found my temp and time, my macs stopped sticking to mat after they cooled. I find when they do stick, I should have baked just a little longer. That could be as little as 30 seconds.
Also, if you add other ingredients like cocoa powder or even when doing a dark, rich color like red, the amount of food coloring needed can impact the time needed to bake. Macarons are a constant experiment even after 9 years of baking. lol. :
@@MacaronAcademy Hey Ms. Amy...Not Only are you My Macaron Princess, Guru, Mentor (No pressure here..😆 lol) I think you may also be 🔮 Psychic. Yep...
In looking through my images & notes in my "Macaron Quest".
You nailed it!!!....(We) have
Nutella (of course) Cocoa, an every rainbow color & inbetween.
Then I came upon my just white Mac's.....oh, wait...I added white to that batch. Dang it🤣.
So, this weekend ...NO additives!
Again Thank-you for what your doing, you're sharing, an all your kindness & generosity!!
@@MacaronAcademy i just purchased your Macaron Success Journal 👍
@@terrybrown1337 LOL! I'm nervous now! hehe. I'm anxious to see what happens. I think figuring out the plain shell first is your best bet, then you can add all the fun stuff back and make any adjustments as needed. Please let me know how it goes! :)
@@terrybrown1337 Aww... thank you so much for your support! Definitely use the journal pages to help you take notes. I'm so proud of you for learning to make macs during quarantine! What an accomplishment!
Hi dear do you rest your macaron or not ? Some Baker doesn't rest
Hi! Yes I do rest. I live in a dry environment and my shells form a skin usually in about 15-20 minutes.