Macarons Cook Temp and Time

[itsjess]

Hello All,

I have made macarons 3 times, and each I get the feet, but they will be super hard. I have a conventional oven, and all the cook times I see are for fan forced or convection. I think I am overcooking them.

Can someone help me with the appropriate bake time and temp for a conventional oven? If it says bake at 350 for 12 minutes in convection, what would be the equivalent for conventional?

Thanks for your help!!

 

[Norcalbaker59]

The general rule is reduce the temperature by 25° if using a conventional oven for a recipe developed for a convection oven.

The type of cookie sheet you use will also affect baking. If it is a dark colored sheet, treated metal (e.g., non stick) it will transfer heat more intensely than a natural untreated metal. The only treated metal baking pans I use are bundt pans since they do not manufacture natural metal ones. Everything else gets baked with natural metal.

You never bake anything to time—you bake until done. A properly baked macaron will be firm to the touch, easily peel off the parchment, and have just a hint of moisture inside.

Stella Parks has several blog posts on macarons. Parks is a highly regarded pastry chef. She has baked thousands of macarons, so she’s very knowledgeable about the process.

http://bravetart.com/blog/TheTenCommandments