Ok, so I’ve just made my first couple of attempts at macarons! They looked beautiful… until you bite into one and find a big air bubble at the top of each one. I realize there are a ton of things that can cause this.
If I break one open immediately after it comes out of the oven it looks full and correct but as they cool it’s like the centers fall. So if they're good until they cool is it more likely to be an issue with cooking temp or time? Or is that always how hollow macarons go??? Does the timing of when they become hollow offer a clue as to what went wrong in the process?
I tired an extra minute of cooking time for a small batch and that definitely didn’t help. I don’t have an oven thermometer yet and would really appreciate suggestions for brands that will be somewhat reasonably priced but still quite accurate.
For the meringue, I whisked the egg whites and sugar on medium speed and was very slow about adding the sugar, maybe too slow? I banged the tray on the counter repeatedly for a full thirty seconds, and popped any air bubbles I saw. I waited only as long as it took for a shell to develop before putting them in the oven (which was only about 10 minutes for the first batch).
After a night in the fridge they were still very hollow, but tasted great.
Any advise would be greatly appreciated. Thanks so much!!
If I break one open immediately after it comes out of the oven it looks full and correct but as they cool it’s like the centers fall. So if they're good until they cool is it more likely to be an issue with cooking temp or time? Or is that always how hollow macarons go??? Does the timing of when they become hollow offer a clue as to what went wrong in the process?
I tired an extra minute of cooking time for a small batch and that definitely didn’t help. I don’t have an oven thermometer yet and would really appreciate suggestions for brands that will be somewhat reasonably priced but still quite accurate.
For the meringue, I whisked the egg whites and sugar on medium speed and was very slow about adding the sugar, maybe too slow? I banged the tray on the counter repeatedly for a full thirty seconds, and popped any air bubbles I saw. I waited only as long as it took for a shell to develop before putting them in the oven (which was only about 10 minutes for the first batch).
After a night in the fridge they were still very hollow, but tasted great.
Any advise would be greatly appreciated. Thanks so much!!
