Still having some difficulty getting the oven temp right for this recipe…
I’m using Les Petits Macaron recipe which gives me nice results on the inside and more consistency with the tops- I rarely get cracks anymore — which I think is due to more dry ingredients and the dried egg whites. However, I’m still getting wide, spreading feet and the tops are shifting a little off the feet as well.
|For these I set the convection oven to 375 then turned it off before I popped them in. I left the heat off for 7 minutes then I set it to 350F (at that point the oven was about 306F) and let them bake for 7 minutes. I should have left them in longer. They were full on the inside but a little undercooked as you can tell from the dark spots on top.|
|They still tasted good. A little undermixed though as you can see from the nipple|